We all know the glorious “Blooming Onion.” It’s a deep-fried masterpiece of culinary engineering—a giant onion cut to look like a flower, battered, fried, and served with a spicy-sweet sauce. It is also a calorie bomb that is nearly impossible to replicate at home without a commercial deep fryer.
Until now. Welcome back to The Crispy Basket.
Today, we are hacking the steakhouse classic. The air fryer’s high-speed fans are perfect for this because they force hot air deep into the cuts of the onion, separating the “petals” and crisping the batter from the inside out. It’s crunchy, savory, and totally dippable.
Why You’ll Love This Recipe
- The “Wow” Factor: It looks incredibly impressive when served.
- Less Guilt: It uses a fraction of the oil of the deep-fried version.
- The Sauce: The homemade dipping sauce tastes exactly like the real thing.
“The Crispy Basket” Secret: The Cut & The Chill
The hardest part is cutting it so it doesn’t fall apart.
Secret 1: The Cut. Do not cut all the way through the root! Leave about a half-inch of the root base intact. This is the anchor that holds all the petals together.
Secret 2: The Chill. After you cut the onion, soak it in ice water for 10 minutes. This shocks the onion, makes the petals open up wider, and removes some of the raw “bite.”
Ingredients Needed
- 1 Large Sweet Onion (Vidalia is best, but white or yellow works).
- Cooking Spray: Essential for crisping.
- The Batter Station:
- Bowl 1 (Wet): 2 Eggs beaten with 1/2 cup Milk.
- Bowl 2 (Dry): 1 cup Flour mixed with spices (2 tsp Paprika, 1 tsp Garlic Powder, 1 tsp Cayenne Pepper, 1 tsp Salt, 1/2 tsp Black Pepper).
- The Bloom Sauce:
- 1/2 cup Mayonnaise.
- 2 Tbsp Ketchup.
- 2 Tbsp Creamed Horseradish.
- 1/2 tsp Paprika.
Step-by-Step Instructions
Step 1: The Cut Cut off the top stem of the onion, then peel off the papery skin. Leave the hairy root end intact! Place the onion cut-side down. Starting about 1/2 inch away from the root, make a clean downward slice. Repeat this, making 12–16 even cuts all the way around like a pie. Do not cut through the center root. Flip it over and gently tease the petals apart to “bloom” it. Soak in ice water for 10 mins, then pat completely dry.
Step 2: The Double Dip
- Dip the onion in the Wet Bowl (cut-side down first). Spoon egg mixture between the petals.
- Transfer to the Dry Bowl. Sprinkle flour mixture generously over and in between every single petal. You want a thick coat. Shake off excess.
- Repeat! Dip it back in the Wet, and back in the Dry for a second coating. This is crucial for a substantial crust.
Step 3: The Air Fry
- Preheat your air fryer to 375°F (190°C).
- Spray the basket very well with oil.
- Place the onion in the basket, cut-side up. Gently fan the petals out to fit.
- Spray Generously: Spray the entire onion heavily with oil. Dry flour will not brown.
- Air fry for 15–20 minutes. Check halfway through and spray any dry white spots with more oil. It’s done when it’s deep golden brown and crispy.
Step 4: Serve Mix the sauce ingredients together. Serve the hot onion with the sauce bowl placed in the center where the root was.
“The Crispy Basket” Pro-Tips
- Use a Big Basket: This needs a 5qt+ air fryer. If it’s squished against the sides, it won’t cook evenly.
- Be Gentle: When dipping and transferring, handle the onion carefully so the petals don’t break off the root base.
- Sauce Chill: Make the sauce first and let it sit in the fridge for 30 minutes to let the flavors meld.
FAQ
Can I use a red onion? Technically yes, but they are much sharper in flavor. Sweet onions (Vidalia) are the standard for this recipe because the sweetness balances the salty batter.
Why is my batter powdery? You didn’t spray enough oil! The air fryer cannot brown dry flour. You need to saturate the white spots with cooking spray.
