Baked Blooming Onion

Baked Blooming Onion |

One of my favorite memories with my grandma back in the day was going to dinner at Chili’s.  My mom would order a salad, my sister would order chicken fingers, and my grandma and my dad and I would all order the baby back ribs, which inevitably brought on a rendition of everyone singing the famous jingle (with bar-be-que sauce!).  

But before we dove into our messy main courses, every now and then we would treat ourselves to their famous “awesome blossom”.  Or as other restaurants call it, a blooming onion.  I found out later that this deep-fried onion topped the charts at the time for the most unhealthy thing you could order at the restaurant, but boy was it good!!!  We all loved dipping those onion petals in that heavenly sauce — so much so, that we were often completely full before our entrees arrived!  Oh, to have the metabolism of a kid.  :)

I admit I haven’t had a blooming onion in at least a decade.  But when I recently posted a lightened up version of another restaurant favorite, it reminded me of the famous awesome blossom.  And I got to thinking what it would take to lighten it up!  Sure enough, my favorite way to “oven-fry” other dishes worked like a charm with this dish, and my baked blooming onion was born!  Just coat an onion with a heck of a lot of seasoned panko, bake it in the oven, and you’re good to go!

It is definitely different than the deep-fried effect.  But the panko made this blooming onion crispy, flavorful, and made for a really fun appetizer to share with friends.  And I guarantee that everyone will be so impressed with how you got the onion to “bloom”!  Definitely a timeless treat, made all the better when it’s not loaded with a gazillion calories.  Enjoy!

Baked Blooming Onion |

Baked Blooming Onion

A healthier and baked version of the classic blooming onion.


For The Blooming Onion:

  • 1 large Vidalia onion (or any yellow onion)
  • 2/3 cup Panko breadcrumbs
  • 1 Tbsp. Cajun or blackening seasoning (**see alternate seasonings below**)
  • 1/4 tsp. salt
  • 2 eggs
  • optional sides: ketchup, spicy dipping sauce (see below), ranch dip, honey mustard

!For The Spicy Dipping Sauce:

  • 1/2 cup Greek yogurt (or mayo)
  • 2 Tbsp. ketchup
  • 2 tsp. horseradish sauce
  • 1/4 tsp. salt
  • 1/4 tsp. smoked paprika
  • 1/8 tsp. garlic powder
  • 1/8 tsp. oregano


To Make The Blooming Onion:

Preheat oven to 400 degrees.

On a cutting board, use a knife to cut off the top (not the root) 1/4-inch of the onion until a few of the inside layers are exposed. Peel the outermost layer of the onion down to the root, but leave the root intact.

Lay the onion on the cutting board so that the flat side (that you just cut) is facing downward. Then use a knife to section the onion into 16ths, beginning with your knife 1/8-inch away from the root and cutting straight down. Once all cuts are complete, turn the onion over and set on a piece of parchment paper on a baking sheet. Then use your fingers to gently spread apart the petals. If any of your cuts did not go all the way through, you can use a paring knife to be sure that the entire onion is cut into 16ths.

(Update: I have had readers give the tip that if you soak your sliced onion in cold water overnight, it will open up naturally on its own.)

In a separate small bowl, whisk together the Panko, Cajun seasoning and salt until combined.

In a separate (additional) bowl, whisk the eggs until combined.

Beginning with the lowest (bottom) layers of the onion, brush the top of each petal with the egg mixture until coated, then immediately sprinkle with the Panko mixture. Repeat until all petals are coated. (The panko won't totally "stick" when the egg is wet, but just press it on with your fingers.) It is kind of tedious, but worth it!

Carefully form a tent with aluminum foil over the baking sheet until the onion is completely enclosed. Bake for 5 minutes, then remove tent and bake for an additional 10-15 minutes until the onion is soft and the tips are lightly crisped.

Remove and serve with desired sauces.

To Make The Spicy Dipping Sauce:

Whisk all ingredients together until combined. Serve immediately or refrigerate in a sealed container for up to 1 week.

**Instead of the Cajun seasoning, you could substitute in Italian seasonings or whatever you love best.  Just taste a pinch of the dry seasoning before applying it to the onion to see if it needs to be seasoned with salt and pepper.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Baked Blooming Onion |

Baked Blooming Onion |

Baked Blooming Onion |

Leave a Comment:


  1. Sherrie — January 30, 2015 @ 11:36 am (#)

    Wow, this looks fabulous! Any suggestions on making the blooming onion non-gluten? I want to make this for a Superbowl party, but half of them can’t do wheat.

  2. Sherrie — January 30, 2015 @ 11:42 am (#)

    Oh wait! I just found a recipe that used crushed non-gluten Rick Chex cereal as a substitute for panko crumbs. Gotta try this!!

  3. AJC — January 31, 2015 @ 1:22 pm (#)

    Amanda — September 29, 2013 @ 8:13 pm (#)

    Are there any other onions that would work besides a vidalia onion? I can’t seem to find a vidalia onion at my local grocery store.

    . . . . . . .

    I tried using a white onion, but I hear yellow onions can work too.

  4. bob scott — April 13, 2015 @ 5:24 pm (#)

    Please describe “making a tent with aluminum foil”, completely enclosing the onion…. Is the tent only 2 sides, or all 4 sides, totally enclosing the onion ?


  5. JudyB — May 24, 2015 @ 4:35 pm (#)

    This is a great recipe. I made it for a nosh mid-afternoon because supper was a few hours off and we really enjoyed it. I baked it longer than the recipe said because I don’t like raw onion and it was perfect. I did add a couple of tsp of lemon juice to the sauce. Thanks for a fun appetizer!

    • Ali — May 25th, 2015 @ 8:10 am

      Thanks, Judy, I’m glad it was a hit! : )

  6. Anna — June 7, 2015 @ 6:27 pm (#)

    I just made this and took one bite….DELICIOUS!!!

    • Ali — June 8th, 2015 @ 8:29 am

      Thanks, Anna!

  7. J. D. — September 29, 2015 @ 8:50 pm (#)

    I used both Yellow Onions and Purple Onions, and both dishes “blossomed” beautifully.

    I also lightened up the marinades by using 2/3rds olive oil to 1/3rd balsamic vinegar and some garlic and pepper for a Mediterranean taste. Tasty! I went Cajun with just grapeseed oil and a Creole powder mix. Tangy!

    • Hayley @ Gimme Some Oven — September 29th, 2015 @ 10:24 pm

      Thanks for sharing with us J.D, we’re glad you enjoyed the recipe! :)

  8. Samantha — December 8, 2015 @ 5:43 pm (#)

    Sooo I worked at Outback (home of the blooming onion for years). Here are some tips you can apply. 
    Yes they do soak it in water, with a little salt (brine it) for 24 hours. This is done after its cut. Upside down so the petals get most the loving. Don’t feel bad if your cuts don’t look like the restaurant. Kingston onions are used and a special cutting tool patented just for Outback. 

    Other trick is its coated in buttermilk mixture special to Outback tossed into a liberal seasoning mixture (which is secret but I know very similar to the sauce. Your sauce is pretty on point, plus the Panko for home baking). Paprika in the seasoning is key! 
    Then it’s dipped again in the buttermilk and into seasoning. 

    So for some if you’re looking for a thicker coating like the original you might wanna do a second coating of eggs and seasoning. Once it’s recovered in seasoning it’s gently shaken to knock any thick excess off. Of course you’d vary it for this healthy recipe. I’m excited to try it because I have loved this onion for years! 

    Also Outback occasionally serves just plain petals, done the same way as the onion. (Individual onion strings). Texture sometimes varies but is another yum option! 

    Thanks for the healthy option! 

    • Hayley @ Gimme Some Oven — December 8th, 2015 @ 8:50 pm

      Thank you so much for taking the time to share these helpful tips with us Samantha – you sound like a blooming onion queen! :)

  9. Destinee — January 6, 2016 @ 1:38 pm (#)

    This sounds amazing and I’m glad it’s a healthier option! Do you have any idea what the nutritional information surrounding this recipe is? Thanks in advance!

    • Hayley @ Gimme Some Oven — January 7th, 2016 @ 1:39 pm

      Thanks Destinee, we hope you enjoy! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!


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