I’m about to give you yet another delicious, healthy recipe. Why? Because I am such a giving and lovely person, that’s why. And I feel that deep within your heart, you probably already knew that to be true. So, I’m probably just doing a little bit of repeating myself right there. But you know what? That’s okay. Cause it’s good to be reminded sometimes.
This recipe is so delicious and way easier than you would ever dream it to be. Plus, it is a great appetizer for a BBQ or random get-together because it takes about 5 minutes to prep. Maybe.
So, in those times when people are all like, "Surprise, I'm coming to your house in .5 seconds!" And you're all caught off guard and stuff, now you'll have an easy little appetizer to serve.
Anyways, get your life together and make these beautiful little flower blossoms of onions.
Roasted Blooming Onions
1-2 Large Onions (Red or Yellow)
Extra-Virgin Olive Oil
Italian Seasoning, Garlic Powder, Rubbed Sage
Salt & Pepper, to taste
Panko Crumbs (or regular Bread Crumbs)
Now, this sounds like it could be super-complicated but it’s really super-not. Start by slicing the top of the onion off, just enough to get the dry “stem” part off. Set it on a flat surface with the roots facing the roof (roots-to-roof, that's fun) and make four cuts going into the center of the onion. Imagine the onion like a clock, make a cut at 12, 3, 6, and 9. These slices will be your “base.” Then, rotate the onion, doing the same thing until you have about ¼ inch strips.
If you’re better with visuals, click this link. It’s super easy, especially since there are pictures.
Flip the onion over so that the “cut” side is up. Drizzle olive oil so that it gets just a little bit everywhere and wrap the whole thing tightly with foil. Roast for about 15 minutes at 375 degrees and move to the next step.
Unwrap the onions and they should “fall” slightly to start looking like the beautiful flowers that they are. If not, don’t be afraid to get in there and loosen things up a bit. Sprinkle Salt & Pepper, Garlic, Italian Seasoning, and Sage (or any seasonings you feel so inclined to use) all over the “blossoms,” followed by Panko or Regular Bread Crumbs.
Place them back in the oven (this time at 400 degrees), unwrapped and open until they just begin to lightly crisp. About another 15-20 minutes.
While that is happening, work on your honey mustard dip.
1 Cup Mayonnaise
Spicy Brown (or Dijon) Mustard, to taste
1 Tablespoon Honey
½ Lemon, juiced
1 Teaspoon Garlic Powder
Salt & Pepper, to taste
Combine all the ingredients in a blender and whirl away until smooth. Or whip it together with a whisk and your hand like the Pilgrim's used to make their honey mustard.
Give it a little taste test and feel free to adjust as necessary. Some people like less mustard and that makes them bad people. But whatever. Some people like more mayonnaise and that definitely makes them bad people. But again, whatever.
However, you're going to want to save this little recipe though because it's delicious. And because if at any point in your life, you or someone around you eats one or more chicken nuggets, you're going to want it. Hard.
Serve with the roasted onions and dip with wild abandon!