Onion Petals Recipe

Like their famous Bloomin’ Onion, but easier to make and way less chaotic. These golden, crunchy onion petals are seasoned just right, double-dipped, and honestly? Addictive. Serve ’em with that creamy dipping sauce and call it a day.

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Quick Summary

• Prep time: 45 minutes
• Cook time: 15 minutes
• Flavor: crispy, peppery, smoky
• Great for: late-night snacking, game day, stress-fueled cravings

Why I Like This Recipe

I was craving something salty, crunchy, and slightly unhinged — you know the mood. Didn’t have the energy to make a whole bloomin’ onion, so these petals were the move. They’re crispy, smoky, hot as hell (in the good way), and that dipping sauce? I legit licked the spoon. No regrets.

Ingredients

Dipping Sauce:

• ½ cup vegan mayo
• 1 tbsp ketchup
• 2 tsp horseradish
• 2 tsp vegan Worcestershire
• ¼ tsp smoked paprika
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp cayenne (optional)
• Salt + black pepper to taste

For the petals:

• 1 large Vidalia onion
• 1 cup non-dairy milk
• ½ cup white vinegar

Flour mix:

• 1½ cups all-purpose flour
• 1½ tsp smoked paprika
• 1½ tsp onion powder
• 1½ tsp kosher salt
• 1 tsp garlic powder
• 1 tsp black pepper
• ½ tsp cayenne (optional)

For frying:

• 3–5 cups vegetable oil
• Flaky salt (optional)
• Parsley to garnish (if you’re feeling fancy)

How To Make Onion Petals

1. Make the sauce: Mix everything in a bowl. Taste, tweak, chill it.
2. Soak the onions: Cut the onion into wedges, separate the petals. Toss into a bowl of milk + vinegar. Let them sit for 30 minutes — weird, but it makes them tender and magic.
3. Flour them up: Mix the flour + all the spices. Take the onions out with a slotted spoon, coat in flour. Dip BACK in the milk, then flour AGAIN. Yes, double dip. No regrets.
4. Rest time: Place on a wire rack. Let them sit 10–15 mins so the breading sticks like it means it.
5. Fry them: Heat oil to ~350°F. Fry petals in small batches, about 5–8 mins till golden and crispy.
6. Drain & serve: Lay them on paper towels. Sprinkle with salt immediately. Serve hot with your sauce and a little parsley if you’re feelin’ Pinterest-y.

Tips for Success

• Don’t skip the soak — it’s what gives the onion that soft bite.
• Double coating = crispy heaven. One dip ain’t enough.
• Let them rest after coating — don’t skip that step.
• Use a thermometer for the oil. Too hot = burnt. Too cold = greasy.
• Serve fresh. These don’t wait.

Storage and Reheating

• Fridge: Store in an airtight container, max 2 days.
• Reheat (best option): Air fryer or oven at 350°F for 5–7 mins. Skip the microwave unless you enjoy sadness.

Frequently Asked Questions

• Can I use dairy milk instead of non-dairy?
  Totally. Works either way.
• What onion works best?
  Vidalia’s sweet and soft. Perfect. Yellow onion works in a pinch though.
• Is the sauce spicy?
  A little. You can skip the cayenne if you’re sensitive. Or double it if you’re chaotic.
• Can I air-fry these?
  Yes, but you’ll lose some crunch. Still tasty tho.
• Do I have to rest them before frying?
  Yes. Just… yes. It keeps the breading from falling off and ruining your day.

Common Mistakes and How to Dodge Them

• Not soaking the onions: They’ll fry up tough and weird. Soak = softness + flavor.
• Rushing the coating:Double-dipping and letting them rest after makes a huge difference. Don’t skip.
• Oil temp guesswork: Guessing = disaster. Use a thermometer. 350°F is your friend.
• Frying too many at once: Crowding the pan drops the oil temp = soggy petals. Be patient.
• Skipping the seasoning: Season that flour. And the finished petals. Flavor is everything.

Nutrition Facts (Per Serving – rough estimate)

• Calories: 320 kcal
• Total Fat: 18 g
• Saturated Fat: 2.5 g
• Cholesterol: 0 mg
• Sodium: 410 mg
• Potassium: 130 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 2 g
• Sugars: 4 g
• Protein: 4 g