By Christie Vanover | Published September 20, 2015 | Last Updated February 16, 2023
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.
This estimate was created using an online nutrition calculator
how can we print out your great recipes? don’t find a place to do that.
I’ve add a print button to the top of this recipe for you.
Do we close the grill cover when they are on the grill?
Yes. It will cook better with the lid closed.
This never works out and i ended up.tossing the onion. Triwd numerous diff recipes…thought this one diff…NO!!!
Sorry to hear you didn’t like it. It would be helpful to know what issues you’re having. I’ve made it multiple times with no problem. It’s never going to taste exactly like the fried version because it’s grilled without batter and oil.
Do you cook these direct or indirect heat?
I cook them over direct heat. The bottom gets a little bit charred, but it’s the root end, so you don’t eat that anyway. It will also work over indirect heat.
What temperature and how long in the oven? Do I bake or convect?
I’ve never baked them in the oven before. This is a recipe intended for the grill, but you could try baking them at 400F degrees for 30 minutes.