• 1 large Vadelia Onion
  • salt,onion,garlic,hot pepper all in powder form
  • flour, milk
  • 1 large egg,
  • oil


Peel the onion, and slice off the top. Do not go all the way to the root. Remove the heart of the onion. Slice from the top but not to the root all around the onion, making squares . Soak the onion in ice water for about 1/2 hour to open like a flower. You can use your finger to help it to open up.

Drain very well. Place flour (about a cup) and half of the spices in a plastic or paper bag. Dip your onion in the flour, make sure it is well coated. Shake up excess flour.

Beat milk and egg, add the rest of the spices. Dip the onion to coat, then put back in the flour.

Heat oil to 375-400, put onion root side down. Spin the onion as it is cooking. Cook until brown and crusty. Remove and drain, upside down.

The sorry part is that I do not have the mustard dip that goes with it. Improvise like I do. As soon as I get the right taste, I will publish it. I use mustard, mayo, hot peppers, salt, pepper.

Print this recipe

Submitted 6/13/05.
Source: my own
Submitted By: Louise Bonneau
Bloomin ' Onion