For an onion dish that’s worth shedding tears over, you should give this Gluten-Free Blooming Onion with Blue Cheese Dip a try. Thanks to our friends at Australian Onions for the recipe.
Blooming Onion with Blue Cheese Dip
- 1 large white onion see note
- 1 tablespoon paprika
- 1 tablespoon cayenne
- 1 tablespoon gluten-free garlic powder
- 1 tablespoon gluten-free celery salt
- 1 tablespoon oregano
- 1 cup potato flour
- 1 cup rice flour
- 300 ml buttermilk
- 2 eggs
- vegetable oil for deep frying
- flaky salt for seasoning
- ¼ cup mayonnaise
- ¼ cup sour cream
- ¼ cup buttermilk
- 1 teaspoon minced garlic
- salt and pepper for seasoning
- 50 g grated blue cheese
- Prepare the dip by placing all the ingredients into a bowl and mix together. Set aside.
- Cut the top of the onion off and remove any of the dry skin. Then sit the onion on the flat top you have removed to keep it stable. About 10cm away from the root make 12 even cuts down to the chopping board like a clock face. Turn the onion over and remove any of the centre that may have come loose and gently open the petals like a flower.
- Mix the flours and the seasoning spices in a large bowl and set aside. Whisk the buttermilk and the 2 eggs together in a separate large bowl and set aside.
- Preheat your oil in a large pan or deep fryer to 180°C.
- Take the onion and gently place it root side down in the seasoned flour gently spooning the dry mix all over the onion ensuring an even coating. Remove from the mix and gently shake off any excess flour. Then place the onion root side down in the buttermilk mix and again using a spoon gently coat the entire onion ensuring all the petals are coated. Finally, place the onion back into the flour mix and gently ensure all the petals are coated in the flour and again gently shake off any excess. Place the onion on to a tray root side down, open the petals up and place in the freezer for 2 hours to set. This will help the onion keep its shape when you fry it.
- Using a large slotted spoon and a pair of tongs gently lower the onion into the hot oil root side down. After 2 minutes gently roll the onion in the oil so the root side is up and continue to fry for a further 7 minutes.
- Once golden brown and crispy gently remove the blooming onion from the hot oil allowing any excess oil to drip off and place petal side up onto kitchen towel to drain.
- Place onto a plate with all the petals facing up and serve with the dip.