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Gluten Free Roasted Blooming Onion (Jacqui Farrugia)
Thursday 5 September 2013
Gluten Free Roasted Blooming Onion (Jacqui Farrugia)

I have always wanted to try this Blooming Onion, but never got round to it as it is normally deep fried.  Not that I do not like fried stuff, once in a while I love it.  But I sincerely hate the mess deep fried food makes, it sticks to almost anything in the kitchen and I am a bit of a clean freak :(.

I however came across a baked one, so I wanted to try it ... it probably does not taste as good as the original fried one, but it is still just as delicious and very original as an appetizer/ nibbles.

You will need :

  • One large onion (I will next time use a white rather than purple, but that was what I had this time!)
  • Bianconi Olive oil
  • 2 eggs
  • 1/4 cup water
  • 1/2 tsp paprika
  • 1/2 tsp garlic pepper
  • 1 tsp mustard powder

For the crumb mixture

  • 3/4 gluten free cornflakes, crushed
  • 1/4 grated Latteria Soresina parmesan cheese
  • 1 tsp garlic pepper
  • 1 tsp paprika
  • 1/4 tsp chilli powder (optional)
  • Mixed Italian Herbs or Origano

Preheat the oven to 210 Degrees C.

First prepare the onion.  Cut off an 1/2 slice from the top of the onion and peel the skin off.  Trim the root of the onion, so it will stand upright.  Then cut the onion, in half, then into quarters and then again into eights.  BUT DO NOT CUT all the way down, leave about half an inch.  If by accident you do, well, use a toothpick to hold it together.  The first time is always a bit tricky.  See below.


In a bowl, beat the eggs, add the water, the paprika, the garlic pepper and mustard.  In another bowl, combine the crushed cornflakes, the parmesan cheese, garlic pepper, the herbs and chilli powder if using.

Place the onion in a deep bowl and coat the onion with the batter, if possible try to get it in between the layers so it will be completely coated.  Cover with the crust mixture.  Repeat this process again.  Place on a baking paper lined pan and drizzle with olive oil.  Bake on the middle rack for approximately 45 minutes.  Pour some dressing in the middle and as you take the 'petals' off the onion, you can dip in the sauce.  Similar to eating an Artichoke!

For the sauce, I just mixed mayo with ketchup, some garlic, hot sauce and lemon juice and mixed everything together.

Blooming delicious!

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