Crispy Bloomed Onion (No-Fry Bloomin’ Onion) – Food Wishes

Crispy Bloomed Onion (No-Fry Bloomin’ Onion) – Food Wishes

hello this is chef john from food wishes
comm with crispy bloomed onion that’s right i’ve received so many food wishes
over the years for me to do a bloomin onion video which for the home cook is
very challenging and even if we somehow pulled it off
we probably would have been better off just making onion rings which is why
i’ve come up with this oven based no fry version which was not only as good as
the version you might enjoy out back but was actually better and by the way the
reason I’m calling it bloomed onion is because of my culinary fantasy world
this is what would happen if you let a bloomin onion actually bloom so with
that let’s go ahead and get started by prepping our onions and for this the
bigger the better but don’t worry if all your onions aren’t the exact same size
okay it’s still gonna work since flower petals aren’t all the same
size anyway and what we’ll do here is cut a little bit off the top so that it
will sit nice and flat on the cutting board and then we’re going to quarter
this by cutting directly through the center of the root okay so cut very
carefully and the reason that’s sort of a big deal is that root end is gonna
hold this all together when we boil them in salted water which is going to be the
next step and by the way of course any large onion will work here so if you
wanted to use like a yellow onion go ahead I mean you are after all the
Crocodile Dundee of which onion this should be but I think visually the red
onion does work the best and then once those are cut the only other prep we
could do is maybe peel off the skin although I guess that’s optional you
could probably pull that off once these are cooked but I did it before and then
once those are prepped we will head to the stove where we’re gonna boil these
in some generously salted water okay we’re not talking a pinch here we’re
talking like a quarter cup right just like when we make pasta this water
should taste like the ocean and then once we have that up to a rolling boil
on high heat we’ll go ahead and carefully transfer in our onions and
we’re gonna want to cook these for just about eight to 10 minutes or until they
just start to soften up okay so basically we’re just taking off the raw
edge here and not really cooking them all the way through all right we just
sort of want them to soften and sweeten a little and as you might expect we will
pull out the smaller ones first and after about eight to ten minutes or
so they should start to soften up and the layers should separate fairly easily
and has that happens we’ll go ahead and pull them out pulling those larger
pieces out last and as we’re fishing those out we’re gonna want to transfer
those onto a paper towel line pan with the cut side down so they can drain
properly and what we’ll do is simply let those sit there until they cool down to
room temp and thanks to the residual heat in those quarters they will
continue to soften and sweeten as they cool and while we’re waiting for those
we can move on to make our bread crumb mixture which is going to happen by
adding some bread crumbs to a pan over medium heat along with a generous
drizzle of olive oil and what we’ll do is toast these to a light golden brown
and while we’re doing that we’re gonna want to stir fairly constantly with
possibly a freakishly small wooden spoon or if you want to show off a little bit
you could toss them in the pan but if you do that try to make sure most of
them stay in the pan and then what we’ll do once those do reach a nice golden
brown and look a little something like this is immediately turn off the heat
and add the following ingredients which will include some finely crushed or
minced garlic a nice big pinch of kosher salt some freshly ground black pepper as
well as a few shakes of cayenne and then last but not least some finely and
freshly grated Parmesan cheese and of course we’re using the real
parmigiano-reggiano all right accept no substitutes and then
what we’ll do is go ahead and stir mix and match that all in and once we feel
like it’s all been perfectly incorporated we’ll simply set that aside
until needed and by the time that’s done hopefully our names are now cool and we
can go ahead and cut off that root end which will allow us to separate these
quarters into our onion flower petals and then what we’ll do once that’s been
accomplished is go ahead and oil up whatever pan we’re going to use which
for me is going to be this round pizza pan because there’s no square flowers
but of course any shape oven-safe pan will work and then once that’s been
lubricated we can start placing on our petals starting with the largest ones
and we’ll go ahead and arrange those around the outside around the outside
around the outside and once that first ring is complete we
will continue on until we reach the center and while you can definitely
overlap these a little bit we don’t want to do it too much because we want to
make sure there is plenty of room for our breadcrumbs so we do want to arrange
these fairly tight together but we don’t want them on top of each
other and once that’s done if you wanted to you could take some of the smaller
pointy or pieces from the middle it sort of places in the center of your larger
pedals otherwise maybe save those for soup or a potato salad or an omelet or
whatever and that’s it once we have our onions arranged into a beautiful flower
pattern we’ll go ahead and cover that extremely generously with our crumbs
making sure every single petal has at least a teaspoon or two oh and in case
you’re keeping score at home roughly two large onions will make enough petals for
one of these round pizza pans and then once our bloomed onion has been
copiously chromed we’ll finish up with a very generous dusting of parmesan as
well as a little drizzle of olive oil which is going to help the top Brown
speaking of which once that set we’re going to finish this
and either a very hot oven or placed under the broiler set on high which is
how I’m doing it for roughly 5 to 10 minutes or until everything’s
beautifully browned and crispy and if everything’s gone according to plan it
should look something like this and then because this is finger food we’re gonna
want to let it cool down a little bit before we serve it which is not only a
burn prevention issue but this bloomed onion is much better room temperature
than it is hot and if you don’t believe me test it for yourself so I did let
mine cool down before serving at which point I finished up with a
little freshly chopped to tell you parsley which I have growing out back
and that’s it our crispy bloomed onion is ready to enjoy and not only was this
way easier and way less messy than trying to deep-fry a blooming onion but
when you curl up one of these beautiful sweet tender onion petals with all those
super crispy slightly garlicky crumbs we’ve created virtually the exact same
experience is that iconic chain restaurant appetizer plus besides all
that other stuff I said every single one of these bites is perfect which is not
necessarily the case with the bloomin onion and if you’re thinking these are
kind of like onion nachos well I like how you’re thinking because that’s what
I thought too when I first made him it’s almost as if French onion soup and
nachos had a lovechild and I probably should have used a
different analogy because now people are trying to picture how soup and nachos
would mate but anyway the point is if you like French onion soup and you like
nachos you are gonna really love these but anyway that’s it where we’re calling
crispy bloomed onion whether you’re looking for a new creative and beautiful
veggie based appetizer or you’re simply trying to avoid a trip to the strip mall
to get your bloomin onion fix either way I really do hope you give this a try
soon so head over to food wishes calm for all the ingredient amounts in more
info as usual and as always enjoy you

100 thoughts on “Crispy Bloomed Onion (No-Fry Bloomin’ Onion) – Food Wishes”

  1. Anything that looks like nachos, but isn't nachos, is a sin and reason enough to not trust whoever served you this.

  2. so, the "round the outside" phrase is one that will always make me start singing(even if its my head) that song…. happens during conversations, or gaming or whenever… thank you for joining in on the "round the outside" line, makes me less lonely, lol

  3. Out of everything you've done over the years, this is the only one I don't like.
    I can't stand cooked red onions. I love them raw in countless ways. That being said, I love yellow, white onion cooked but not in this fashion. The texture of them cooked like this is awful.

  4. Beautiful dish and glad a chef with his skills are sharing. Still trying to envision soup and nachos mating. A real nice dish that I will try, thank for sharing.

  5. I’m a big fan of onions. I eat onions sandwiches, I grill whole onions in foil with a little butter, and s&p untill they are lightly brown, and caramelized and eat the straight out of the foil. But this doesn’t look good to me at all. Which I can’t say very often about anything Chef John makes, in fact I can’t think of anything, off hand, that he’s ever made that I didn’t find pleasing.

  6. Very good presentation. I don't eat bread crumbs so I will partially saute hot Turkey sausage mixed with pulsed jalapeno and crumbled into place.

  7. Whenever Chef John nonchalantly says, “place your (whatever) round the outside,” my heart always smiles cuz I know what is coming next…

  8. Boo. Cop out, Chef John. You know this isn't what people mean. This is just a ruined onion with crap sprinkled on it.

  9. With the last four videos you've posted, the sound is messed up. Can only hear every other word and sometimes it just can't be heard. What up?????????

  10. I wonder if the Chef realizes that the "round the outside" lyric he always sings, is referring to fellatio? Ha Ha

  11. This recipe took forever and all the waiting was for nothing it was gross I should have just went and got a bloomin Onion

  12. Chef John's description of this recipe 6:31 It's almost as if a French onion soup and Nacho's dish had a child. and voilà 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣 Chef John could definitively do a living as a stand up Comedian

  13. My husband suggested we have this for a "finger dinner" with cold shrimp. It was fantastic! As a dipping sauce, we highly recommend Sweet Baby Ray's "Ray's Secret Sauce" Dipping Sauce. We plan to make this on small round platters with dipping sauce ramekins in the center for individual appetizers. This is the perfect bar food.

  14. If you take suggestions, here's how I made these tonight.

    I boiled the onions and then separated the petals. I dipped them in beaten egg and coated them with Parmesan cheese. Baked at 450° for about 15 min.

  15. I'm so happy because this is easy to modify for keto! I'm gonna satisfy my cravings until they're raw! 😀

  16. I'm about to try a half batch for my family as a pick-me-up surprise for the three of us. We all love bloomin' onions but lack the fryer to make it… And let's be real, the idea of onion ring nachos is kinda cool

  17. I must say, that once again you managed to take something that wasn’t broken and ruin it by dragging it out into a very unnecessary recipe. This is not a blooming onion, and you know it. It is a soggy boiled sliced up onion placed on a pan with bread crumbs and baked in the oven. Dude , do yourself a favor and take a break to develop more content. I realized that you were in trouble when you started selling merchandise. I really enjoyed your recipes at one point, and your voice too. But now your voice has become very pathetic and annoying. Please do yourself a favor and stop 🛑 this sad down slide. You have more than enough videos and viewers that love ❤️ and appreciate you, so that you can take some time off and create some ( fresh ) ideas . You know that I can only speak the truth indeed.

  18. Soup and Nachos nuptials…love that concept and ultimate conception! Can't wait to serve this at my Christmas gathering. Thanks, Chef John!

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