This year we’re bringing back our Baby Bloomin’ Onions. These things are admittedly a bit of a pain in the butt to make, but they’re SUCH a crowd pleaser and always a show stopper. It’s a great thing to make if that’s the only thing you’re making and the host/hostess is cool with you frying up a storm.
Sure you can go ahead and use one or two full sized onions instead of these little guys, but what fun is that really? If you’re up for a little super bowl task I really recommend these little guys; super tasty and lots of fun!!
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
INGREDIENTS
- 16 cipollini onions
- 1 cup buttermilk
- 1 cup all purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon dry mustard
- ½ teaspoon black pepper
- peanut or vegetable oil for frying
INSTRUCTIONS
- Fill a tall pot with 2 1/2 inches of oil. Preheat oil to 350˚F.
- 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.
- 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.
- Turn the onions over and use your fingers to gently separate the outer layers.
- Pour buttermilk into a small bowl. Set aside.
- Place remaining ingredients into another mixing bowl and toss together until well combined.
- 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.
- 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.
- 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.
NOTES
- *Makes 16
Did you make this recipe? We want to see!
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Do you think an air fryer would work?
yes! I would set your air fryer to 400˚F and air fry for 6 to 8 minutes. Then give them a quick spritz of cooking oil and continue to air fry for an additional 3 to 6 minutes. (the times will vary a little depending on the size of your onions and the thickness of the cuts)
For the coating, would normal milk work?
Yes, regular milk should work although i would recommend using whole milk as the higher fat content helps the flour coating stick
I totally destroyed a keyboard with drool over this one! A moment of serendipity, I needed some onion to throw into a recipe and there in the sink was one of those apple sectioner/corer gadgets. Humm, says I. Thump. Did not quite cut all the way through the onion but there was a mini-blooming onion right before my eyes! Wow! How can I put this discovery to use? Well, right here in THIS recipe! I would take care to not cut the onion all the way through and I would
These seem like they would also be sweeter than the regular bigger onions, which I like.
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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.
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.
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.
I think so!
Can you use the small yellow onions? I can’t find the ones you used!
Yes, but they’ll need more time to fry and won’t necessarily be bite sized…which is okay! :)
These look absolutely amazing, I am linking this recipe to your page from my blog!