Buffalo Baked Blooming Onion

Buffalo Baked Blooming Onion

I think I know why our friends have been avoiding us lately. It may have something to do with developing this recipe. We’ve eaten about four whole onions in the past week trying to get this just right! So, all my friends out there, you better be making this one. I always say, “if everyone eats it, then no one has bad breath!”

This is my healthy take on the deep fried version! I think we all know just how horribly unhealthy that one is. Yes, it tastes pretty good, until you start feeling nauseous from all of the grease. I’m not going to try to tell you that this tastes just like that one. It doesn’t. But I will tell you that this one is really delicious and the added Buffalo flavor makes it even better.

Buffalo Baked Blooming Onion

1 large Vidalia onion
2 T. olive oil
1 T. Buffalo sauce
1/2 t. Tobasco sauce
1/2 C. Panko
3 T. all purpose flour
1/8 t. kosher salt

Dipping Sauce
1/4 C. non-fat or light sour cream
1 T. mayonnaise
2 T. Buffalo sauce
a few dashes of Tobasco
1/8 t. salt

Preheat your oven to 400 degrees. Line a baking sheet with aluminum foil or parchment.

Cut about 1/2 inch of the stem end of the onion. Leaving the root end intact, peel the outer skin. Lay the cut end down on your cutting board, and starting about 1/2 inch down from the root, cut through the onion into four equal sections. Now, go between each of those sections and cut about four more sections, cutting 1/4 inch apart. That’s it!

Turn the onion over, root end down and gently spread the petals apart.

In a small bowl, combine the olive oil, Buffalo sauce and Tobasco. Set aside.

In a medium bowl, combine the Panko, flour and salt. Set aside.

Place the onion on your lined baking sheet and brush it all over with the oil mixture. Now for the messy part…pick up the onion and holding it over the medium bowl, cover it well with the Panko mixture. Return it to the baking sheet and bake in the oven for 25 to 30 minutes.

While it’s baking, combine the ingredients for the dipping sauce.

Pull it apart, dip in the sauce…and save an awful lot of calories!

Notes:

  • I combine the Buffalo Sauce (I use Frank’s) with the Tobasco because I like some heat. It does not come out spicy with the Buffalo sauce alone. You can adjust to your liking…add even more if you like spicy!

19 thoughts on “Buffalo Baked Blooming Onion

  1. Jena from SC

    We tried the Buffalo Baked Blooming Onion. It was delicious!!! Love the dip and even reheated the leftovers (I made 2:)) the next day. Everyone thought it was wonderful!

    Reply
    1. Caroline

      Jena, I’m so happy you liked it so much! AND that you made TWO! Great idea…did it reheat well? Thanks so much for letting me know! You’re so sweet!

      Reply
      1. Jena from SC

        It did reheat well. I also had dip leftover b/c I doubled that recipe as well. Just as good the next day. I didn’t have sour cream so I used plain greek yogurt for a substitute, tasted great! I look forward to trying more of your recipes ;) Thanks!

        Reply
        1. Caroline

          So glad to hear that Jena! The Greek yogurt is such a great idea! Thanks so much for sharing those tips and I’m so happy you’ll be following the blog! You made my day! :D

          Reply
  2. Tineke groeneveld

    Once I had this in a restaurant in S.Africa and I loved it. I am definitely going to try this recipe .

    Reply
  3. kasia

    hi Dear, i’ve never seen anything like that, i’d love to try it! :) i’ve got one question: is there anything that could replace buffalo sauce? i can’t find it anywhere, i live in Poland. is there any other sauce that i could use?

    Reply
    1. Caroline

      Hi Kasia! I think you’ll love it! You can use any hot sauce that you have instead of the buffalo sauce. If you don’t have any hot sauce you could try adding a bit of cayenne pepper too. Let me know how it turns out! Thanks for stopping by!

      Reply
  4. Gesa Zoellinger

    I am an onion fanatic! I bought Vidalia onions at the farmer’s market just yesterday and will definitely make this at home tonight! Thank You for tweaking a nightmare for your heart into something so much better for you. Your pictures look divine and I can’t wait to make it.

    Reply
    1. Caroline

      Gesa, you are so sweet! Vidalias are the best and they work really well with this recipe! Thanks so much and let me know how your Blooming Onion turns out!

      Reply
  5. Crista

    I’m pretty excited about this recipe… I always thought Blooming Onions were only available at Outback Steak House! ha! I would have never thought to make them at home. Thank you for the inspire.

    Reply
    1. Caroline

      I know what you mean! I wasn’t sure how these would work, but after attempting several methods, this one worked great! Thanks for taking the time to comment!

      Reply
        1. Caroline

          Hi Judy! So glad you like the blooming onion! This may not be exact, but using an online tool, and assuming this will serve four people, the calorie count is about 125 calories per serving, but that is without the dipping sauce. The sauce is very low in fat, especially if you stick to low-fat or non-fat versions of the mayo and sour cream. Hope you give it a try. Let me know how you like it! :)

          Reply

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