Baked Blooming Onion Copycat-Gluten Free

Introduction: Baked Blooming Onion Copycat-Gluten Free

About: I'm mother of two wonderful boys with several food allergies. My recipes will be free from: wheat, eggs, soy, peanuts, tree nuts/coconut, sunflower, and sesame. I've learned so much in the past year and woul…

Do you like Outback Steak House's Bloomin' Onion? You'll love this... Same thing, only a fraction of the cost and calories made at home in your oven.

This is an easy inexpensive appetizer that will impress your guests. Not allergic to wheat? You can still use this recipe, just substitute regular wheat flour.

If you have an onion, knife, some flour and an oven you can do this!

Let's get started...

Step 1: Ingredients

Ingredients

Preheat oven to 375 degrees
- 1 large onion (Vidalia is best but any onion will do. I used a regular yellow onion)
- gluten free all purpose flour *
- milk
- canola oil
- spray oil
- tsp paprika
- tsp garlic powder
-tsp baking powder
-tsp xanthan gum
- 1 large ziplock bag
Directions on Petite Allergy Treats with gorgeous new photos coming soon.

Step 2: Slicing the Onion

It is very important to note the diagrams outlining how far down to cut the onion. Failure to leave enough uncut at the base will result in the onion bloom to fall apart. No big deal, just try again :)

See directions here Petite Allergy Treats

Step 3: Bread, Bake and Enjoy!

Enjoy!!

Directions with new photos coming soon! Petite Allergy Treats

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    41 Discussions

    0
    Ecclesias
    Ecclesias

    5 years ago on Introduction

    article missing these... :/

    irections


    1. Cut 1/4 of inch off the top of the onion. Peel off outer skin. Turn onion upside down, roots up.
    2. (BEFORE you cut, make sure to leave at least 3/4 inch from the roots for all cuts).
    3. Make 4 equal cuts or quarters. Start your cut at the top (near roots) where the red circle would start.
    4. Cut each quarter 2 more times. A total of 12 sets of petals will be created.
    5. Gently spread the petals to open the bloom.
    6. Combine all dry ingredients in ziplock bag. Add onion and gently shake to coat.
    7. Take onion out of bag and shake off excess flour in a bowl.
    8. Pour remaining flour from ziplock into bowl; add oil and milk.
    9. Batter should be fairly thick. Add extra flour if batter is runny.
    10. Use your hands to coat all individual petals with batter.
    11. Place on a pan lined with parchment paper. Lightly spray entire onion with oil.
    12. Bake for 18-20 minutes. Allow to cool before moving and serving.

    - See more at: http://petiteallergytreats.blogspot.com/2013/10/gluten-free-vegan-baked-blooming-onion.html#sthash.7UFvOq8o.dpuf

    I'm confused, the directions showing here leave a lot off. I've gathered from the comments that you're supposed to spray the onion? How long do you bake it? I'm betting you stick the whole thing in the bag and shake, but you never said that. This seems like an incomplete recipe unless I'm missing something. Please advise.

    0
    Erika86
    Erika86

    6 years ago on Introduction

    This looks amazing! I can't wait to try it. The Outback closed down in my province a few years ago, I was most sad about the blooming onion. Tried making fried ones years ago but they were a soggy greasy mess. I'm looking forward to baked ones! Thanks for posting :)

    0
    Phoghat
    Phoghat

    6 years ago on Introduction

    Have not tried your recipe as yet, but have made it by frying,
    As a dipping sauce, I had this at a different restaurant and their sauce was great, so I asked for the recipe. The waiter laughed and said it was just mayo, with that Canadian steak seasoning ( McCormick's ? ) mixed in. I tried it and it was spot on.
    I sometimes vary the amount added to suit individual taste

    Sorry to hear that.
    What type of flour and onion are you using?
    Is it possible the onion was too moist?

    The first time I made mine I did not dust it with enough flour and most of it slide down during baking.

    0
    Milagro33
    Milagro33

    7 years ago

    I could get the batter to.stay on. I even added flour to thicken. most of it slid off

    0
    geckolover
    geckolover

    7 years ago on Step 3

    sorry but tried it and it was a soggy mess. I ended up flattening them and frying in a hot pan with a little oil. They looked like Van Gogh's sunflowers! Some things are just better as a high calorie splurge once in a while.

    0
    petiteallergrytreats
    petiteallergrytreats

    Reply 7 years ago on Introduction

    So sorry to hear it didn't work out... If you do try again (and I hope you do ), try adding a little bit more flour and scrap off excess batter on the bottom.

    I agree on the splurge; unfortunately with my family's allergies, this is what works for us.
    :)

    0
    flipbook
    flipbook

    7 years ago on Introduction

    I made this. The flavor of the batter is spot on, and it looked good, but my onion and batter came out kind of soggy. I wonder if the temperature should be higher. It's hard to make something crispy by baking it when it is supposed to be fried. Any suggestions to make it crispy? Thanks.

    0
    petiteallergrytreats
    petiteallergrytreats

    Reply 7 years ago on Introduction

    Hi Flipbook,
    Sorry to hear it turned out soggy. :(
    Did you spray it with oil before baking? My thought is your batter was too moist. The first time I made mine it, was a little soggy but I didn't spray it with oil.

    Try and add less milk next time.

    A higher temperature is probably not advisable, at least not for the entire time. I would try baking at 375 for the first 15 minutes and then turn the oven up to 400 for the last 5 or 6 minutes. Make sure you check for burning. Another trick would be to spray a little more oil on after 15 minutes.

    Hope that helps! Let me know if you make it again. :-)

    0
    flipbook
    flipbook

    Reply 7 years ago on Introduction

    Good suggestions. I think you are right my batter was probably too wet. I'll definitely try it again.
    Thanks!

    0
    KROKKENOSTER
    KROKKENOSTER

    7 years ago on Step 3

    Boy how can I get the Missus to make this My mouth water

    0
    AmyCat59
    AmyCat59

    Reply 7 years ago on Introduction

    Make it yourself... There's nothing here too complicated for a beginning cook. The worst thing that's likely to go wrong, if you follow the directions, is that you'll cut wrong and the onion won't LOOK as nice as the one in the picture... It'll still be edible, and probably taste just as good!

    Guys shouldn't have to depend on their "missus" (or mom, or girlfriend...) to do their cooking. :-)

    0
    mdeblasi1
    mdeblasi1

    Reply 7 years ago on Introduction

    Surprise your missus and make this for her!

    just don't blow up the kitchen! : o

    0
    dangerine
    dangerine

    7 years ago on Introduction

    If you soak the onion in cold water for 10 minutes after you cut it, it should open up AND it will tone down the intense onion taste. Will test this sometime this weekend and try to get photos. :) Thank you so much for making this a g/f recipe!

    0
    petiteallergrytreats
    petiteallergrytreats

    Reply 7 years ago on Introduction

    Another great suggestion! I thought of microwaving it for a minute to speed up cooking. I did not try it because I thought it would compromise the integrity too much before baking. It might make the petals droop.

    Thanks for sharing!

    0
    Wheatridge
    Wheatridge

    7 years ago on Step 3

    Nice job of presenting your recipe. Your diagrams help. I have done this with moderate success but by deep frying the onion. I will try baking. As an additional note, I have discovered that if you soak the onion after the cuts in ice water the petals will open up by themselves.