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We’re just about a week away from Super Bowl Sunday and I’m sure everyone is busy searching the internets for snack ideas for the big game! Today we have our last recipe repost (before giving you guys some awesome, new stuff….3 new recipes, before this Sunday, to be exact!). It’s our baby bloomin’ onions!! Yes, these little guys are a little time consuming, but they can be prepped a head of time…all the way up to the dredging! So when the big day comes, you just have to pop them out of the fridge and carefully drop them into the fryer oil and you’re good to go! If you do want to make them ahead of time, dredge them in the egg and flour mixtures then place them on a parchment lined baking sheet, making sure they don’t touch one another, and freeze. Once froze, pop them into a resealable plastic bag and keep in the freeze until ready to use.

Since last year, when I wrote about never having actually had a real bloomin’ onion (original post below), I went and got one! Man, those things are BIG! It was super taste and heat-clogging, just as expected, but I think I dig these little guys just a tad bit more because of the “bite-sized” aspect of them. It really allows for a bigger surface area for delicious, battery, crispiness! These guys are seriously so fun to serve (and eat!) and they’ll definitely be the bad-ass highlight of any Super Bowl party! Enjoy! xx, Jenny

Baby Bloomin' Onions appetizer Baby Bloomin' Onions recipe Bloomin Onions appetizer recipe Bloomin Onions recipe Blooming Onions recipe

I’m going to try and keep this short and sweet today, because I feel like this recipe really speaks for itself. I mean, who has never had or at least never heard of the Bloomin’ Onion? No one, right?! They’re such intense, gigantic, funny things but I would totally be lying if I said I wasn’t a sucker for one. I actually haven’t had a bloomin’ onion in years, but this recipe seems appropriate with the upcoming food holiday, the super bowl, coming up….and because I tend to be obsessed with tiny foods, I was pretty set on figuring out a way to “minify” them.

First I tried using pearl onions, but they don’t have enough layers to really give that “bloomin’” effect. Next, I tried cippollini onions and they work perfectly! If you have a hard time removing the skins you can try soaking them in warm water, which usually helps to loosen them up. This recipe is slightly labor intensive, but I think it’s totally worth it and perfect for fun get-togethers. You can also save on time, by peeling and slicing up the onions ahead of time, so all you’re left with is dredging and frying.

These little guys fry up so well, with a light a crispy shell that crunches into a soft and slightly caramelized center. So good! I recommend serving these up with a simple buttermilk ranch dipping sauce, but ranch and fried things really go hand-in-hand. If you’re still on the hunt for the perfect super bowl appetizer to serve up, you should make these little guys. We’re sure they’ll be the hit of any party. Enjoy! xx, Jenny

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Baby Bloomin’ Onions
Makes 16

16 cippollini onions
1 cup buttermilk
1 cup all purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

peanut or vegetable oil for frying

1. Fill a tall pot with 2 1/2 inches of oil. Preheat oil to 350˚F.
2. Cut off 1/8 inch from the pointed stem end of each onion, then peel carefully, ensuring not to peel through an actual onion layer.
3. Place the onion, cut-side up and make a cross-cut through the onion, leaving the bottom stem intact. Continue cross-cutting through the onion until you have 12 evenly spaced cuts through each onion.
4. Turn the onions over and use your fingers to gently separate the outer layers.
5. Pour buttermilk into a small bowl. Set aside.
6. Place remaining ingredients into another mixing bowl and toss together until well combined.
7. Dip each onion into the buttermilk, shaking to remove any excess liquid. Quickly dredge each onion in the flour mixture, shaking off any excess. Repeat until each onion is double coated.
8. Carefully drop a couple onions at a time into the hot oil, cut-side down, for 3 to 4 minutes. Flip and fry for an additional 2 minutes or until each onion is crisp and golden brown.
9. Transfer onions onto paper towels and season with salt and pepper. Quickly transfer to a cooling rack or serving plate and serve with buttermilk ranch dipping sauce.

  1. dani Not Specified Not Specified

    I can’t say “yes” enough to this. Or stop drooling. Nom nom nom.

  2. Rebecca @ Bring Back Delicious Not Specified Not Specified

    How cute! If I may offer a tip, try blanching them in boiling water for ~15 seconds then shocking them in an ice bath. The quick blanch really loosens the skins and makes them easier to peel.

    I’m sure these guys didn’t last long before disappearing, eh?

  3. Katrina @ Warm Vanilla Sugar Not Specified Not Specified

    Oh my!! So flipping cute!

  4. Sammi @ Sunshine Recipes Not Specified Not Specified

    How perfect are these?! Love this idea.

  5. Krista @ Joyful Healthy Eats Not Specified Not Specified

    To put it short and sweet. Love. this.recipe!

  6. Erin @ The Spiffy Cookie Not Specified Not Specified

    When I saw your post on Instagram I absolutely had to have the recipe. So cute!

  7. Rosie @ Notes of Bacon Not Specified Not Specified

    Right, well they look awesome! Really lovely canape idea. As long as everyone has one so it’s not just a select few with the onion breath…. This is a good example of how easy it is to impress with food, just be creative. Thanks!

  8. The slow pace Not Specified Not Specified

    Oh my… I think you’ve made me forget my diet resolutions with this post…

  9. Pam Not Specified Not Specified

    I really want to eat these, but I don’t want to make them. I have an aversion to hot oil ever since my older sister and I tried to make donuts when I was around 10 and the pot caught on fire. So, can you whip some up and call me when they are ready? I would offer to whip up some dipping sauce, but yours will probably be better. How about some beer?

  10. Ashley@blondegirlcravings Not Specified Not Specified

    aww, so cute! I want to *in baby talk voice to onion* snuggle wuggle you before I eatsey weatsey your delicious wittle cutie pie self!!

  11. Tiffany @ Triple Crème Decadence Not Specified Not Specified

    This is adorable! I don’t think I’ve ever said that about an onion, hehe.

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  14. DessertForTwo Not Specified Not Specified

    Well these are the cutest things I’ve ever seen! It’s one of my favorite appetizers, but I’ve never made it at home because it’s huge. Thanks for a great idea :)

  15. Christina Not Specified Not Specified

    OMG this recipe is PERFECTION!!! I need to make these, or have someone make them for me hahaha

  16. Barbara Not Specified Not Specified

    Mm I love this, I must try it! I love to pour a little bit of beer when I prepare onion rings, it gives it super cool flavor.

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  27. Glen Not Specified Not Specified

    Great, simple and unique idea for my favorite appetizer, have to try this tonight

  28. Vy Not Specified Not Specified

    Awesome recipe! I can’t to make this for Super Bowl party!

  29. Honey Not Specified Not Specified

    these look so great! cant wait to try them!! :)

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  31. Kelly Not Specified Not Specified

    Do you think you could make these a day ahead and then bake them in a hot oven and they would still be crispy? Trying to limit what I have to do on Super Bowl, plus the smell of frying in the house.

    • Jenny Park Not Specified Not Specified

      Unfortunately I think these need to be made on the spot. I think the moisture in the onion would be a little too much and would end um making everything greasy and soggy..sorry! We do have a bunch of “make ahead recipes” in our recipe though!..even an entire section dedicated to the super bowl :)

      • Kelly Not Specified Not Specified

        Thanks Jenny!

      • Jessica Not Specified Not Specified

        I had the same thought about making them ahead of time and then re-heating them at a later date. Think it would work if I freeze them immediately after they cool, then bake them off in a really hot oven when I want to serve them?

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  33. Marc davis Not Specified Not Specified

    Do you think I could substitute the cipollini onions with boiler onions? Cipollini have been hard to find

    • Jenny Park Not Specified Not Specified

      I’ve tried this with boiler onions and they just don’t have enough layers to give it the same effect

  34. Lori Not Specified Not Specified

    They sound delicious and they are adorable! Love this idea!

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  40. JulieD Not Specified Not Specified

    oh my. amazing! :) I have to make this ASAP

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  45. Joe ( Montana ) Buccilli Not Specified Not Specified

    searching out door cooking & I cane across Baby Blooming Onions, I love it & cant wait to cook soom up.

  46. Cheese and Chinese Not Specified Not Specified

    I have ALWAYS wanted to eat and/or make a blooming onion, but never got the chance. But everything bite-sized is just so much better, I might have to try this version instead!

  47. Nadia Not Specified Not Specified

    Thèse look so cute and I just want to pop one in my mouth!

  48. Allie Not Specified Not Specified

    These look absolutely amazing, I am linking this recipe to your page from my blog!

  49. Jackie Not Specified Not Specified

    Can you use the small yellow onions? I can’t find the ones you used!

    • Jenny Park Not Specified Not Specified

      Yes, but they’ll need more time to fry and won’t necessarily be bite sized…which is okay! :)

  50. Holly Deffenbaugh Not Specified Not Specified

    Would a Gluten Free Batter work for these? I have a GF friend coming to our party for the game and I am trying to accommodate her diet needs.

  51. Suzanne Holt Not Specified Not Specified

    Why have I never thought about making baby ones of those? I am glad to see that they can be done gluten free. We would need this for our family.

  52. Christine Not Specified Not Specified

    Could you please clarify something?
    Is there an egg in the buttermilk mixture?
    There is no egg in the list of ingredients in the recipe, however,
    in the “make ahead” instructions, you mention an egg mixture.
    Also, if made ahead, are they fried from the frozen state?

    Thank you.

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