Baked Blooming Vidalia® Onions with Sweet Sriracha Sauce

Amaze your friends by showing off your blooming-onion-making skills using this easy home version of the classic fairground and restaurant food.

Serves 2
Prep Time: 15 minutes, Cooking Time: 30 minutes


4 tsp. olive oil, divided
2 medium Vidalia® onions
2 eggs
¼ cup milk
1 Tbsp. Dijon mustard
¾ cup Panko breadcrumbs
½ tsp. salt plus a pinch more, divided
½ tsp. coarse black pepper
¼ cup mayonnaise
2 tsp. sweet chili sauce
1 tsp. Sriracha Sauce
¼ tsp. lemon juice


Preheat oven to 400ºF. Tear off two 12” pieces of aluminium foil and place them side by side on a large baking sheet. Using ½ tsp. of the olive oil per piece to lightly oil the center of each.

Cut off top ½ inch (not the root) of an onion. Peel off the papery layer down to root (if paper layer is hard to get off, first roll onion, pushing down with medium pressure).

All remaining cuts will end ½ inch above the root. With onion root-side-down, cut onion in half starting at top and moving knife down towards root, being sure to stop ½” above the root. Then make a second cut, also ending ½” above the root, that splits each half in two. This yields 4 quarters held together by the root. Repeat these cuts twice more, splitting the 4 quarters to yield eighths and then splitting again to yield sixteenths (if onion is small, you may want to stop at eighths). Use fingers to gently pull apart layers of each section. Repeat with second onion.

In a medium bowl, mix eggs, milk and mustard. In a separate bowl, combine breadcrumbs, ½ teaspoon of salt, pepper and 3 teaspoons of olive oil. Mix until all breadcrumbs are moistened.

Put an onion root-side-up in egg mixture. Flip. Use a spoon to scoop egg in among petals. Flip and lift out onion, shaking off excess egg mixture. Place onion root-side-up in breadcrumbs. Press down lightly. Flip and sprinkle 2 tablespoons of breadcrumbs in among the petals. Place onion on a piece of foil. Repeat with second onion, placing it on second piece of foil when done.

Bring the foil up gently around each onion so that breadcrumbs are not dislodged. Seal foil completely over tops of onions.

Bake for 15 minutes. Unwrap foil and push it down towards pan. Bake until breadcrumbs are mostly well-browned and even slightly blackened on one or two petals, 14-17 minutes. Let rest 2 minutes before eating. Serve onions on foil or use a lifter to carefully transfer to serving plate.

While onions cook, combine mayonnaise, sweet chili sauce, Sriracha, lemon juice and a pinch of salt in a small bowl. To eat, pull petals off onions and dip in sauce.

Recipe courtesy of the Vidalia® Onion Committee.