If you’ve ever had a Bloomin’ Onion, you know that they are deliciously horrible for you. Those crispy petals, that luscious sauce! My mouth is watering just thinking about it. When I first signed up for Pinterest a few years ago, I came across a recipe for a baked version. Who wouldn’t want one of these babies without all the excess bad-for-you stuff?
This recipe is great because the onion really shines. Just a small heads up though! The center of the onion will be stronger than the outer layers. I think the restaurants that served this appetizer cut that part out to put a little sauce cup in the middle than on the side.
Start be preheating your oven to 400 degrees!
The next part is a little bit tedious but totally worth it.
The way I got this completely coated was to go around the onion in each of the sixteen segmented areas, use one hand to rub the egg over all the petals, and the other hand to sprinkle the seasoned breadcrumbs. Try to get everything as coated as possible.
I would have taken a picture of the sauce but…we were hungry. Oops! It was pretty much the spice mix from before mixed with a plop of mayonnaise, squirt of ketchup and dijon mustard, and some horseradish for a bit of spice.
I don’t know about you…but I’m feelin’ twenty-TWOOOO!
I’m hoping that I can get that song out of my brain now that my birthday is over.