Cheese-Stuffed Blooming Onion
3 medium sweet onions, peeled
1 ½ cups milk (360 mL)
1 ½ cups flour (185 g)
1 tablespoon garlic salt
1 tablespoon black pepper
1 tablespoon paprika
canola oil, for frying
marinara sauce, for serving
2 slices mozzarella
How to Make It
Cut just the top off an onion and place it cut-side down.
Using a sharp knife, go around the root of the onion and make 4 evenly spaced cuts, being careful not to cut all the way through. Go back around and make 2 additional cuts between each quarter.
Flip the onion over and coax apart its layers (or “petals”).
Place 2 slices of mozzarella cheese on top of each other, cut them into ½-inch (1 cm) slices, then cut them in half.
Place a piece of cheese in between all of the onion petals.
Freeze the onion for 1 hour.
In a medium bowl, whisk together the milk and the eggs.
In large bowl, whisk together the flour, garlic salt, black pepper, and paprika.
Place the onion in the wet mixture, turning it until every petal is coated.
Place the onion in the dry mixture, coating every petal.
Coat the onion in the egg wash and dry mixture one more time.
Place onion in the freezer for 20 minutes.
Heat canola oil to 375ºF (190ºC) in a deep-fryer or Dutch oven.
With tongs, add the onion to the oil for 2 minutes or until it is browned and crispy on all sides.
Move onion to plate covered in paper towels and allow to drain for 5 minutes.
Dry Measuring Cups
Liquid Measuring Cup
Other Recipes You May Like
Chicken Parm-Stuffed Bell Peppers
Honey Mustard Popcorn
Hot Gin & Orange
Vegetable Gratin 3 Ways
Tex Mex Guacamole
One-Pot Broccoli Cheddar Soup
Cheesy Chicken Parmesan–Stuffed Rolls
Spinach And Artichoke Chicken Stuffed Manicotti Pie
Be the first to know about the latest deals, receive new trending recipes & more!