Crazy Good Baked Blooming Onion Recipe

Steam curls up from the valve and your stomach starts talking back. You just know something awesome is happening inside your pressure cooker. That soft hiss and the sight of that sealing ring doing its job is like a signal: foodie goodness is on the way.

Pin

You spot the float valve doing its little dance as pressure builds up inside. It’s kinda like waiting on a warm hug from your favorite meal. There’s this satisfying sound that tells you it’s closing off tight so all the flavors get trapped and work their magic, uh, I mean their thing.

Pressure cooking a blooming onion sounds wild but heck, it works real good. The onion petals open just right, soaking in all the spices and batter you've layered on. That crispy, golden goodness you get from frying can be closely matched by your cooker steaming the onion to softness while keeping that edge you crave.

Why Your Cooker Beats Every Other Pot

• Pressure builds up fast and traps steam tight, making cooking way quicker.
• The sealing ring keeps everything locked in so flavors don’t escape.
• Float valve gives you a handy visual cue when pressure's perfect.
• You get even cooking all around thanks to the tight seal and steam.
• Slow release lets you finish gently without overcooking the onion.
• Quick release is perfect to pull it out at just the right crunch.

All the Pieces for This Meal

• 1 large White Onion (make sure it’s big and firm)
• 1.5 cups of plain white flour
• ½ cup milk for that smooth batter mix
• 2 eggs, beaten till they're all mixed up
• 1.5 tablespoons paprika for that smoky color
• 1.5 teaspoons of salt to bring out all the flavors
• 1.5 teaspoons cayenne pepper for a little spicy kick
• 1.5 teaspoons garlic powder cause garlic's a must
• 1 teaspoon oregano for added herb goodness
• ½ teaspoon black pepper to finish that spice mix
• And don’t forget 4 to 8 cups of oil with a high smoke point like vegetable or canola for frying.

Pin

The Full Pressure Cooker Journey

1. Peel that big onion and trim the root just a bit but don’t cut it off. That root’s gotta hold it all together.
2. Place it root-side down. Make 4 big cuts straight down, but stop half an inch from the root so petals stay connected.
3. Cut more between those big slices till you got around 12 to 16 petals total. It’s kinda like making a flower open up for ya.
4. Gently pull those layers apart and soak your onion in cold water for 5 to 10 minutes to help it bloom wide.
5. Now mix flour, paprika, cayenne, salt, garlic powder, oregano, and pepper all in a bowl.
6. In another bowl, whisk milk and beaten eggs together until smooth and ready.
7. Dip your onion in the flour mix, get the flour right in every petal, then shake off the extra.
8. Next, dip it in your egg mix, letting the drips fall off, then dunk back in the flour coating a second time all over. It’s gonna be nice and thick!
9. Here’s a pro tip: heat that oil in a big deep pot to 375°F or 190°C. Carefully lower the onion in and fry till golden brown and crispy, 5 to 7 minutes should do it.
10. Use a slotted spoon to lift the onion out and let it drain on paper towels. Sprinkle with some extra salt if you want.

Quick Tricks That Save Your Time

• Use a sharp knife—this makes slicing petals way easier and safer.
• Soak the onion in ice water right before battering to get petals super open.
• Mix a batch of spice flour in advance and keep it in a jar for fast future use.
• Heat your oil while you prep the onion layers—that way everything’s ready at once.
• If you get nervous about frying, try shallow frying and flip gently instead of deep frying.

What It Tastes Like Fresh From the Pot

You’ll catch that first crispy crunch that breaks apart with just a little press. The petals are tender inside, juicy but still hold a slight bite.

Your taste buds get hit with the smoky paprika and cayenne pepper mix blending with garlic and oregano. It ain’t just spicy, it’s layered with flavor.

The salt coating pulls out the sweetness of the onion itself, balancing heat and savoriness well.

When you dunk it in a dipping sauce, you get a perfect blend of crispy outside and soft steamed inside, which sure beats anything frozen and fried from the store.

Pin

How to Store This for Later

If you got leftovers, wrap the onion up tight in foil or plastic wrap right after it cools down. It’ll stay good for a day or two in the fridge.

For longer storage, pull the onion petals apart gently and freeze in an airtight container or bag. When you wanna eat it, pop it in the oven to re-crisp up.

Just don’t store it in your pressure cooker—that’s for cooking, not chilling leftovers. Reheat in your oven or toaster oven for best crunch maintenance.

What People Always Ask Me

• Q How do I keep the petals from breaking when I slice the onion?
  A Use a sharp knife and make sure you stop slicing just before the root. Also soaking in cold water spreads them out without breaking.
• Q Can I skip the pressure cooker and just fry the onion?
  A Yeah, but the cooker helps get even cooking and can save time prepping if you want to steam first. Frying alone works too though.
• Q What kind of oil is best?
  A Go for oils with high smoke points like vegetable, sunflower, or canola. They won’t burn at high temps and keep the onion crispy.
• Q Can I add other spices?
  A For sure! Feel free to toss in chili powder, cumin, or even a pinch of thyme for your spin.
• Q How do I know when the pressure is right in the cooker?
  A Watch that float valve—it will rise when the pressure seals. Keep your timer from that point and use slow or quick release carefully.
• Q Is the batter gonna fall off during cooking?
  A Not if you double coat it well and let the excess drip off properly! The sealing ring and pressure keep flavors in while cooking.

Pin

How To Make A Blooming Onion

This crispy blooming onion, made with a flavorful spiced batter and deep fried to perfection, is a show-stopping appetizer with tender petals and a golden crunch.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Cuisine Mediterranean

Servings 4 people

Calories 362 kcal

Equipment

• 1 Deep Pot for frying
• 1 Slotted Spoon
• 1 Sharp Knife
• 2 Mixing Bowls medium or large
• 1 Kitchen Thermometer
• 1 Paper Towels for draining

Ingredients

  

Main Ingredients

• 1 White Onion large, firm
• 1.5 cups Plain White Flour
• 0.5 cup Milk for smooth batter
• 2 Eggs beaten
• 1.5 tablespoons Paprika for smoky color
• 1.5 teaspoons Salt
• 1.5 teaspoons Cayenne Pepper
• 1.5 teaspoons Garlic Powder
• 1 teaspoon Oregano
• 0.5 teaspoon Black Pepper
• 4-8 cups Vegetable or Canola Oil for deep frying

Instructions

 

Instructions

• Peel that big onion and trim the root just a bit but don’t cut it off. That root’s gotta hold it all together.
• Place it root-side down. Make 4 big cuts straight down, but stop half an inch from the root so petals stay connected.
• Cut more between those big slices till you got around 12 to 16 petals total.
• Gently pull those layers apart and soak your onion in cold water for 5 to 10 minutes to help it bloom wide.
• Now mix flour, paprika, cayenne, salt, garlic powder, oregano, and pepper all in a bowl.
• In another bowl, whisk milk and beaten eggs together until smooth.
• Dip your onion in the flour mix, ensuring every petal is coated. Shake off the extra.
• Dip in egg mix letting excess drip off, then coat again in flour mixture thickly.
• Heat oil in deep pot to 375°F (190°C). Carefully lower onion and fry 5–7 minutes until golden brown and crispy.
• Remove with slotted spoon, drain on paper towel, and sprinkle salt. Serve with dipping sauce.

Video

https://youtube.com/watch?v=-X6RGZ-vqy4%3Ffeature%3Doembed

Notes

Serve hot with your favorite dipping sauce like sriracha mayo, BBQ mayo, or sweet chili mayo. For added flair, use a lime shell as a dipping bowl!