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    Home > Blog > Appetizers > Baby Bloomin’ Onions

    Baby Bloomin’ Onions

    by Jenny Park · Published: Jan 30, 2017 · Modified: Nov 20, 2020

    Jump to Recipe
    Baby bloomin\' onions on a dark blue plate with a side of buttermilk ranch dipping sauce.

    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!!

    Onions soaking in water and being chopped up with a knife on a cutting board.
    Onions cut and prepped for bloomin\' effect with a knife.
    Onions in buttermilk, a bowl of flour mixture, and prepped onions on a wire rack.
    A close up of mini bloomin\' onions.

    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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    A close up of mini bloomin\' onions with a side of buttermilk ranch dipping sauce.

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    Baby bloomin' onions on a dark blue plate with a side of buttermilk ranch dipping sauce.

    Baby Bloomin’ Onions

    5 from 7 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Servings: 4

      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
    Calories: 206kcal Carbohydrates: 39g Protein: 7g Fat: 3g Saturated Fat: 1g Cholesterol: 7mg Sodium: 651mg Potassium: 320mg Fiber: 3g Sugar: 8g Vitamin A: 349IU Vitamin C: 9mg Calcium: 107mg Iron: 2mg
    CUISINE: American
    KEYWORD: blooming onions
    COURSE: Appetizer, Snack

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    January 30, 2017 / 47 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

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    January 30, 2017 / 47 Comments

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    1. K

      February 02, 2021 at 7:03 pm

      Do you think an air fryer would work?

      Reply
      • Jenny Park

        February 02, 2021 at 7:35 pm

        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)

        Reply
    2. Vina

      January 15, 2021 at 12:57 pm

      For the coating, would normal milk work?

      Reply
      • Jenny Park

        January 15, 2021 at 1:50 pm

        Yes, regular milk should work although i would recommend using whole milk as the higher fat content helps the flour coating stick

        Reply
    3. Exotic Fruits

      July 16, 2019 at 1:26 am

      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

      Reply
    4. Stephanie

      January 30, 2017 at 5:22 am

      These seem like they would also be sweeter than the regular bigger onions, which I like.

      http://aneeducationindomestication.com

      Reply
    5. Christine

      June 11, 2016 at 2:24 pm

      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.

      Reply
    6. Suzanne Holt

      February 05, 2016 at 1:31 pm

      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.

      Reply
    7. Holly Deffenbaugh

      February 04, 2016 at 10:25 am

      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.

      Reply
      • Jenny Park

        February 05, 2016 at 9:31 am

        I think so!

        Reply
    8. Jackie

      February 04, 2016 at 8:23 am

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

      Reply
      • Jenny Park

        February 05, 2016 at 9:31 am

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

        Reply
    9. Allie

      February 02, 2016 at 10:16 am

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

      Reply
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