Ah bar food at it’s finest friends. These Baked Blooming (Bloomin’??) Onions are sinfully delicious all while using wholesome + healthy ingredients. Perfect for game-days this appetizer is sure to please just about everyone!
So these onions taste exactly like you would expect a blooming onion to taste like. Perfectly golden and crunchy and smothered in a horseradish dipping sauce that has just enough bite to make you keep going back for more.
I didn’t try to reinvent the wheel with this recipe so it’s really straightforward. Honestly, if you served this to someone who had no idea what Paleo or gluten free is they couldn’t tell a bit of difference. It’s that classic.
I simply cut the onion, dipped in egg, dredged through a mixture of almond flour, tapioca, and spices and baked in the oven until crisp. I ended up baking them for 15 minutes and then brushing with a bit of coconut oil, baking for another 15 and broiling for 5. Depending on the size of your onions you may need to adjust the time a bit.
I intentionally used small onions since these were supposed to be mini versions which are perfect for game-day appetizers. They look pretty large in the pictures but I think they are the perfect individual size. This recipe can be made with any size onion though. As written the dredge will coat about 5 baseball size onions.
I also tried frying one to tell the difference and honestly, I prefer the baked version better. They’re just as crisp and don’t have an overwhelming oil flavor.
Plus if you were to fry all of them it would take a ton of oil. I don’t fry with anything but coconut or lard and coconut oil isn’t cheap my friends. Baking is totally the way to go. Happy eating!
Paleo Baked Blooming Onions
- 5 small onions
- 1 egg
- 1/2 cup almond flour
- 1/2 cup tapioca starch
- 1 tablespoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- 2 tablespoons melted coconut oil
Horseradish Dipping Sauce
- 1/4 cup mayonnaise
- 1/2 tablespoon ketchup
- 1 1/2 tablespoons prepared horseradish (the ingredients being horseradish, vinegar, and salt)
- 3/4 teaspoon cayenne
- 1/2 teaspoon paprika
- 1/8 teaspoon salt
- Freshly ground black pepper, to taste