1 large onion (I wanted Vidalia, but yellow was the biggest one they had)
For the Egg Wash:
1/4 cup water
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 teaspoon yellow mustard
For the Crumbs:
3/4 cup cornflake crumbs
1/4 cup parmesan cheese or corn starch
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon oregano
Cayenne pepper, salt, and pepper to taste
A couple tablespoons of melted butter and/or oil
1 cup real mayonnaise (replace part or all of this with sour cream for a creamier version)
1/4 cup ketchup or chili sauce
1 tablespoon pickle juice (or 1/2 tablespoon vinegar)
1/2 teaspoon creole seasoning
2 teaspoons paprika
1/4 teaspoon mustard
1-4 teaspoons prepared horseradish (I like 1 teaspoon when serving with seafood, but more with a bloomin' onion, it's really up to your preference)
1 large clove minced garlic (about 1/4 teaspoon garlic powder)
Salt and pepper to taste
Cayenne pepper to taste
A few drops of Tabasco
1 tablespoon freshly squeezed lemon juice (especially if serving with seafood)
Optional add-ins: Finely chopped green onion, fresh parsley, celery, tomato, and/or red bell pepper
Preheat the oven to 425ºF.
In one bowl, beat together the eggs, water, paprika, garlic powder, and mustard. In another bowl mix together the cornflakes, parmesan or corn starch, garlic powder, paprika, oregano, cayenne, salt, and pepper. Set aside.
Cut about 1/2 inch off the top of the onion and peel the skin off. Cut the tip of the root off so the onion can stand on it. Cut the onion into about eight wedges being very careful not to cut all the way through (leave about 1/2 inch).
Dip the onion in the egg mixture, spooning it between each "petal". Once it's completely coated toss it in the crumbs, once again spooning it between each petal. Repeat this process, coating the onion once more in the egg mixture and then a final time again in the crumbs (use every bit of the crumbs you can).
Place on a well greased baking sheet. Drizzle with melted butter and/or oil. Then you can give it a final spritz of cooking spray (PAM or something) to make sure the whole thing is coated. Bake at 425ºF for about 45 minutes. Serve with remoulade:
Mix all together. Keep refrigerated. Serve with seafood, sandwiches, burgers, chicken, fries, onion rings, bloomin' onions, etc.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (525g)|
|Recipe Makes: 1|
|Calories from Fat: 44 (14%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||6 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 14.7mg||5 %|
|Sodium 1207.1mg||42 %|
|Potassium 1042.9mg||27 %|
|Total Carbohydrate 57.8g||17 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 53.6g|
|Protein 16.9g||24 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 324
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