Last Updated October 12, 2019
Take your favorite Aussie appetizer outdoors with this easy recipe for grilled blooming onion.
If you like onion rings, you’re going to love this.
Each onion petal is dusted with crispy, seasoned panko breadcrumbs, giving it the texture of a fried onion ring without all of the grease.
The key to making this beauty is how you cut the onion. You need to make sure the root end stays in tact. Slice off the top of the pointed end, and place that side face down.
This will keep the onion nice and stable, so it doesn’t roll around the counter.
Starting about 1/4-inch from the root, slice down the onion. Rotate it about a 1/4-inch and repeat.
When you turn the onion over, the petals will separate, giving it that signature blooming onion look.
In order to get the panko breadcrumbs to stick, you’ll need a binder. A beaten egg will do the trick, but a beaten egg mixed with barbecue sauce, is even better.
Makes sense right? This is a “grilled” blooming onion, after all.
I sometimes use a Vidalia onion sriracha sauce, but you can use whatever kind you have on hand.
Dip the onion in the egg and sauce mixture, coating every petal.
You’ll want to place it in a grill-safe dish. I use Mini Lodge cast iron skillets because they make for a nice presentation.
Sprinkle seasoned breadcrumbs onto each petal, working to get some crumbs tucked in near the root.
Grill at 400 F degrees for 35-40 minutes. The outer part of the onion will be crispy, while the inside will be tender and sweet.
Dip your grilled blooming onion petals in a side of sauce made with a blend of mayo and more barbecue sauce. If you want it to be more like the Aussie favorite, spike the sauce with some horseradish.
Grilled Blooming Onion
- 2 large onions
- 1/4 cup barbecue sauce
- 1 egg beaten
- 1/2 cup panko breadcrumbs
- 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp Cajun seasoning
- 1/2 cup mayonnaise
- 2 tbsp barbecue sauce
- Lay the onion on its side. At the pointed end (not the root), slice about one-half inch off of the onion. Remove the skin.
- Lay the onion cut-side-down, root side up.
- Place your knife point about ¼-inch from the root and slice down. Rotate the onion and continue making slices every ¼ to ½ inch.
- Turn the onion over and gently separate the petals.
- In a deep bowl large enough to fit the onion, combine the BBQ sauce and beaten egg. Dip the onion into the sauce, working the sauce onto every petal.
- Place the onion into a Mini Lodge cast iron skillet.
- In another bowl, combine the breadcrumbs, salt, garlic powder and Cajun seasoning. Sprinkle the breadcrumbs onto every petal. Repeat with the second onion.
- Heat the grill to 400 degrees. Place the skillets on the grill and cook with the lid closed for 30 minutes.
- Mix the mayonnaise with 2 tablespoons of BBQ sauce. Serve as a dipping sauce.