When it comes to Blooming Onions, they’ve always been so intimidating to make. Mainly because it seems like the ones at restaurants come out so perfect every single time. Well, I discovered an easy way to replicate the restaurant style blooming onions while also packing it with a ton of flavor. My secret ingredient that helps bring it all together is Sylvia’s Soulfood Crispy Fried Chicken Mix.
One bag of this mix will help you make about 4-6 large onions. You just use have of the mix and add beer to make your liquid batter. Then you use the other half of the bag for your dry batter. Freeze each onion and just add to your deep fryer when you’re ready to rock and roll!
How to make a successful Blooming Onion
- When cutting each onion, I find that using chopsticks help me not to cut the onions completely.
- Use ice water to help open up the onion.
- Make sure you oil is nice and hot. Add a little flour to the oil and make sure it complete sizzles and starts to fry before starting to fry you onion.
- You can also core the middle of the onion half way down so that the onion blooms a little more. This step will also allow you to place a sauce in the middle of the onion.
When it comes to blooming onions, it’s not only about how a perfectly flavored
What dips to use for Blooming Onions?
- Spicy Mayo
- Whatever your heart desires
4–6 large Vidalia onions
11oz Beer of choice
Peel and cut off the top and bottom of each onion.
Carefully cut onion into 1/8 (Use chopsticks to prevent from going to low).
Place onions in ice water for 2-3 minutes. (This will help onion to loosen up)
Carefully pat dry and sit to the side.
In a large bowl, add half of the Sylvia’s Soulfood Crispy Fried Chicken Mix and combine it with the beer. This will create your wet batter.
In a large freezer bag, add the remaining mix to the bag.
Place one onion at a time in the wet batter. Use a spoon to make sure that batter gets into each layer.
Then place the onion into the freezer bag and shake well so that the dry mix completely covers the onion.
Repeat the wet batter and dry mix one more time.
Place each battered onion on a cookie sheet or a large platter and place in the freezer for 2 hours or more.
When you’re ready to fry your onions, heat your vegetable oil in a deep fryer or large pot to 375 degrees.
Take the battered onions out of the freezer and place in the hot oil immediately.
Fry for 8-10 minutes or until golden and crispy all over.
Place on a paper towel to drain excess oil.
Eat while hot. Use your favorite dipping sauce.
(This post is sponsored by Sylvia’s Soulfood. Thank you for supporting the brands that keeps us creating.)