close-up shot of a blooming onion

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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.

onion root up with top sliced off

The Cut

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.

knife point near top of onion root slicing down

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.

The Sauce

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.

sliced onion in bowl of sauce

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.

sliced onion in skillet coated with breadcrumbs

The Crunch

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.

dipping blooming onion petal in sauce

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4.12 from 34 votes

Grilled Blooming Onion

Take your favorite Aussie appetizer outdoors with this easy recipe for grilled blooming onion.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4


  • 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.


Vidalia onions work really well with this recipe because they’re nice a sweet.
If the tips of the onions start to burn, you can cover the onions with a loose piece of foil.


Calories: 303kcalCarbohydrates: 22gProtein: 2gFat: 22gSaturated Fat: 3gCholesterol: 52mgSodium: 830mgPotassium: 127mgSugar: 15gVitamin A: 250IUVitamin C: 0.2mgCalcium: 30mgIron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: American
Did you try this recipe?Be sure to rate it, leave a comment and save it so you can make it again. Show off your awesome results on social by tagging @girlscangrill

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I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and top 10 category finishes. I’m an expert grill reviewer for BBQ Guys, and I have appeared on the Food Network and Ninja Woodfire Grill infomercials. I established this website in 2015 to share my BBQ tips and recipes.

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Recipe Rating


    1. 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.

    1. 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.

  1. This never works out and i ended up.tossing the onion. Triwd numerous diff recipes…thought this one diff…NO!!!

    1. 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.