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
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!
- 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!