This dish, which is loaded with cheese and bacon, is what I refer to as “cowboy” corn casserole.
| Prep Time: | 35 mins |
| Cook Time: | 10 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
Ingredients
- ½ cup mayonnaise
- 2 tablespoons cream-style horseradish sauce
- 1 tablespoon ketchup
- ⅓ teaspoon paprika
- ⅓ teaspoon cayenne pepper
- ¼ teaspoon salt
- ⅛ teaspoon dried oregano
- 1 pinch ground black pepper
- 1 cup milk
- 1 egg
- 1 cup all-purpose flour
- 1 ½ teaspoons salt
- 1 ½ teaspoons cayenne pepper
- 1 teaspoon paprika
- ½ teaspoon ground black pepper
- ⅓ teaspoon dried oregano
- ⅛ teaspoon dried thyme
- ⅛ teaspoon ground cumin
- 1 large sweet onion
- ¾ cup vegetable oil for frying
Instructions
- Make sauce: Mix mayonnaise, horseradish, ketchup, paprika, cayenne, salt, oregano, and black pepper together in a medium bowl until well combined. Cover and store in the refrigerator until needed.
- Make coating: Beat milk and egg together in a medium bowl until well combined. Mix flour, salt, cayenne pepper, paprika, black pepper, oregano, thyme, and cumin together in a separate bowl. Set both bowls aside.
- Prepare onion: Slice 1 inch off of the top and bottom of onion and remove the papery skin. Remove a 1-inch diameter core from middle of onion, leaving the very bottom of the root end intact. Use a large, sharp knife to slice down center of onion about 3/4 of the way down; turn onion 90 degrees and slice again. Keep slicing each section in half until you have 16 sections, being careful not to cut through bottom of onion.
- Spread “petals” apart. (To help keep them separate, you could plunge onion into boiling water for 1 minute and then into cold water to stop the cooking.)
- Dip onion into milk mixture and then coat well with seasoned flour mixture, separating the petals and sprinkling the flour mixture between them. Dip onion back into milk mixture, then coat with flour mixture again to ensure all pieces are well coated.
- Heat oil in a deep fryer or deep pot to 350 degrees F (175 degrees C). Make sure you use enough oil to completely cover the onion when it fries.
- Lower onion, cut-side up, into the hot oil and fry until golden brown, about 10 minutes. Drain on a rack or on paper towels.
- Open center of onion wide enough to fit the bowl of dipping sauce and serve.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 290 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 844 mg |
| Sugars | 4 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
These were very good! The dipping sauce was great! I would make this again as per the recipe, less oregano. I felt that spice was unnecessary and overpowering.
Flavor of both onion and sauce was great! Didn’t change anything. This was my first time making this, so will have to work on cutting technique a bit to get proper presentation.
This was delicious. I followed the recipe ALMOST exactly, though not quite. I know that the bloom is just for show so I didn’t bother with it, and though I tried to make rings my onion just wasn’t cooperating so I made just random shaped slices instead. This works fine as long as they’re all the relative same size. I dumped them all in the wet, then with a glove moved them into the dry and mixed it a bit, then back to the wet and then back into the dry and mixed the onion in it completely. In the end the coating was closer to a dough. I had to add a little more flour and seasonings since it wasn’t fully coating everything, but I did this just by eye. The only real suggestions I would say is 1. More dry coating and let it sit as the oil comes to temp. It’ll help it not all fall off when frying. And 2. make sure you don’t over crowd the fryer. If you’re doing pedals or rings this is easy, if you are doing the full onion bloom then you’ll need to be sure you have a big fryer. However if you find the oil temp did drop too much and it isn’t going crispy, then double fry it (take it out and let it rest as the oil gets to temp again, then put it in till crispy). It’ll might be able to salvage the issue. Anyway, this was delicious. Surprisingly quick and easy (as long as you don’t try to bloom the onion.)
This sauce is perfect!! I didn’t have creamy horseradish sauce so I used plain and it was just fine. I made this for onion rings and we also had fried shrimp and it was a good dipping sauce for them too.
It was excellent dip but I had to spike it up a little bit with the horseradish for my pallet. Tks.
Very tasty. Love the sauce! I wasn’t able to get the blooming onion to work out as pictured. Gonna try it for onion rings next time.
Tried it with sriracha instead of horseradish and cayenne. Use spicy ketchup and a hint of lime juice. Perfection!
I used panko bread crumbs, but stayed with the recipe as it was written and this was perfect!
This was amazing! It is definitely a keeper. I made this for my family and everyone loved it and asked when I was going to make it again. The sauce recipe was delicious also
It was great but really hard to cut. I recommend a sauce with ketchup and mayo.
To help with having your eyes tear from the onion, cutting the root end FIRST eliminates the tears. This was incredibly easy and it turned out perfectly!
Line your air fryer with aluminum foil and cook for 20 min. Skip frying your onion in oil!
Excellent recipe easy to do love it
This was absolutely delicious! I actually even had my kids eating it! The only trouble I had was getting the coating all around the inside.
Great sauce for onion, tastes like most restaurant sauce. My son likes it on sandwiches for some reason , there’s no problem using up any left over.
The first time I made the sauce I followed the recipe and made no changes. My husband thought that it tasted fine, but I thought it tasted too much like mayo. I decided to cut back the mayo a small bit, and add a little Thousand Island dressing. Need to work on our onion a bit. Either got too little or too much batter. Practice will help improve. For trying for the first time, I think it turned out pretty good.
Made these just as directed. They turned out great!! Huge hit at my cookout. I have an apple corer that I used to slice the onions, just stopped before I got all the way through and that seems to work well. I chilled the onions before dredging them. Make sure you made extra breading as you go through it quickly. I poured the egg and milk mixture over the onions while spreading the petals. Same with the flour mixture, I sprinkled it while spreading the petals. Then turned the onions upside down and gave a little shake to remove excess. I repeated this until I had a nice even coat on the onions. Cooked right side up and flipped upside down half way through cooking. Took about 8-10 min and came out perfect!!
Was very impressed with the blooming onion recipe as I am A heavy onion eater the recipe did not need a dipping sauce As it was well enjoyed with just the batter and deep fried
Really good i did not add oregano the second time i dont think it needs it
Made this as directed and it was awesome! Highly recommended if you have the craving for a blooming onion but don’t want to go to the restaurant .
Awesome Sauce!!! And the batter too. Granted, I am deep-frying-with-oil challenged (it’s messy and it scares me… don’t ask), I still pulled off a successful analogue using a deep pan and an inappropriate amount of butter. I only had half an onion leftover from a small pasta sauce batch, so I didn’t bother blossoming it, I just did traditional onion rings, and also used some green and yellow squash slices. I didn’t have a 1/3 or 1/8 teaspoon (or they were buried in the back of the drawer), so I used a 1/4 teaspoon and eyeballed the measurements. I also was lacking thyme. Nevertheless, with all the situational substitutions, this was a really good recipe. The breading batter was nice and spicy. I like spicy, but when I realized how much cayenne was called for, I raised an eyebrow. But I still liked it (more sensitive types might want to scale the cayenne back a bit). The sauce was great too. If you’re not able to deep fry or blossom the onion, you can still give this recipe a try.