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Blossom Onion with Spicy Dipping Sauce inspired by Hilltop Steakhouse
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Inspired by Hilltop Steakhouse

Blossom Onion with Spicy Dipping Sauce

Appetizer Vegetarian
A spectacular appetizer featuring a whole onion cut to resemble a blooming flower, then coated in seasoned breading and deep-fried until golden. This sharing dish creates an impressive presentation with crispy, petal-like segments that can be pulled apart and dipped in a zesty sauce.
Prep Time 20 mins
Cook Time 10 mins
Inactive Time 30 mins
Total Time 60 mins
Servings 4

Ingredients

  • 1 whole Large sweet onion (Vidalia or Spanish, about 1 lb)
  • 2 cups All-purpose flour
  • 1 tbsp Paprika
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1/2 tsp Cayenne pepper
  • 1 tsp Dried oregano
  • 1 tsp Salt
  • 1/2 tsp Black pepper (Freshly ground)
  • 2 large Eggs
  • 1 cup Milk
  • 6 cups Vegetable oil (For deep frying)
  • 1/2 cup Mayonnaise
  • 2 tbsp Ketchup
  • 2 tbsp Horseradish (Prepared)
  • 1 tsp Worcestershire sauce
  • 1 tsp Hot sauce (Such as Tabasco)
  • 1/4 tsp Paprika

Tools You'll Need

  • Sharp knife
  • Deep fryer or large, deep pot
  • Thermometer
  • Heat-proof tongs or spider
  • Paper towels
  • Mixing bowls
  • Small circular cutter
  • Small ramekin for sauce

Chef's Tip

To achieve the perfect bloom, make sure to cut the onion deeply enough to separate the layers without cutting all the way through the root end. Soaking the cut onion in ice water helps the petals open before battering.

Instructions

  1. Cut off 1/4 inch from the top of the onion and peel the outer skin, leaving root end intact.
  2. Place onion cut-side down. Starting 1/2 inch from root, make a downward cut all the way through to the cutting board. Repeat to make four evenly spaced cuts around the onion.
  3. Make 4 additional cuts between each section until you have 16 evenly spaced cuts.
  4. Turn onion over (cut side up) and gently spread the 'petals' apart to separate them.
  5. Place onion in a bowl of ice water for 30 minutes to help it open. Drain and pat completely dry.
  6. In a medium bowl, whisk together flour, 1 tbsp paprika, garlic powder, onion powder, cayenne, oregano, salt, and pepper.
  7. In a separate bowl, beat eggs and milk together.
  8. Dust the onion thoroughly with the flour mixture, making sure to get in between all petals. Shake off excess.
  9. Dip the onion into the egg mixture, then back into the flour mixture for a second coating. Ensure all petals are coated.
  10. Heat oil to 375°F in a deep fryer or large, deep pot.
  11. Using a slotted spoon or spider, carefully lower the onion into the hot oil, cut-side up. Fry for 3 minutes.
  12. Using heat-proof tongs, flip the onion and fry for an additional 3 minutes until golden brown all over.
  13. Drain on paper towels, blossom side up.
  14. For the sauce, combine mayonnaise, ketchup, horseradish, Worcestershire, hot sauce, and 1/4 tsp paprika in a small bowl. Mix well.
  15. Place onion on a serving plate and remove the center core with a circular cutter to create space for the sauce cup.

Plating

Place the fried onion blossom on a round serving plate. Position a small ramekin of spicy dipping sauce in the hollowed-out center of the onion. Garnish the plate with a sprinkle of paprika or chopped parsley for color.

Storage & Reheating

This dish is best served immediately after frying. Leftovers will lose their crispness but can be refrigerated in an airtight container for up to 2 days. To reheat, place in a 375°F oven for 5-7 minutes until warmed through and somewhat crispy again.

About This Recipe

This impressive appetizer draws inspiration from the Onion Cactus Flower that was popular at Hilltop Steakhouse. The dramatic presentation of a whole onion transformed into a golden-fried flower creates a memorable sharing starter. The spicy dipping sauce complements the sweet onion with a perfect balance of heat and tang.

How did it turn out?

We'd love to hear about your experience making this recipe!