Grilled Onion Blossoms Recipe
Introduction
Grilled Onion Blossoms are a fun and flavorful appetizer that transforms sweet Vidalia onions into beautiful, tender “flowers” perfect for dipping. Grilled to a light char and topped with a zesty Parmesan seasoning, this dish is sure to impress at any gathering.
Ingredients
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon ketchup
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon paprika
- Pinch of cayenne pepper
- 1/2 cup finely grated Parmesan cheese
- 1 tablespoon paprika
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon Italian seasoning
- 4 sweet Vidalia onions, peeled with root end intact
- Fresh chopped parsley, for serving
- Olive oil, for drizzling
- Salt, to taste
Instructions
- Step 1: Preheat your grill to medium-high heat. In a small bowl, mix together mayonnaise, sour cream, ketchup, Worcestershire sauce, 1/2 teaspoon paprika, and a pinch of cayenne pepper. Season with salt to taste and set aside for the dipping sauce.
- Step 2: In another small bowl, combine the Parmesan cheese, 1 tablespoon paprika, 1/8 teaspoon cayenne pepper, and Italian seasoning. Add salt to taste and mix well. This will be your seasoning mix for the onions.
- Step 3: Trim the stem end off each onion so it can sit flat. Starting about 1/2 inch from the root end, carefully make 12 to 16 vertical cuts down the onion, stopping before cutting through the root to keep the layers intact.
- Step 4: Gently flip the onion over and carefully pull the sections apart to create a blossom shape without breaking the root.
- Step 5: Sprinkle the cheese-spice seasoning evenly over all the onion petals. Drizzle the onions with olive oil to prevent sticking and help with grilling.
- Step 6: Place onions on the grill, cover, and cook for about 15 minutes or until tender and lightly charred. Keep an eye to avoid burning.
- Step 7: Remove from the grill, garnish with fresh chopped parsley, and serve warm alongside the prepared dipping sauce.
Tips & Variations
- Use sweet Vidalia onions for the best natural sweetness and tenderness when grilled.
- Try adding a squeeze of fresh lemon juice to the dipping sauce for a bright, tangy twist.
- If you don’t have a grill, you can roast the onions in the oven at 400°F for about 20 minutes until tender.
- For extra smoky flavor, add a small amount of smoked paprika to the cheese seasoning blend.
Storage
Store any leftover grilled onion blossoms in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave before serving. The dipping sauce is best served fresh but can be kept refrigerated for up to 3 days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of onions for this recipe?
While sweet Vidalia onions are preferred for their mild flavor and sweetness, you can use other large sweet onions, like Walla Walla or Maui onions. Avoid very pungent onions as they might overpower the dish.
How do I prevent the onion petals from falling apart on the grill?
Be sure not to cut through the root end when slicing the onion into petals. This root holds the layers together, allowing the onion blossom to stay intact while grilling.
PrintGrilled Onion Blossoms Recipe
Grilled Onion Blossoms are a delicious and visually appealing appetizer perfect for summer cookouts. Sweet Vidalia onions are expertly sliced to create petals, seasoned with a flavorful Parmesan and spice blend, then grilled to tender perfection with a slight char. Served with a creamy, tangy dipping sauce, these onion blossoms make a savory treat that’s simple to prepare and sure to impress guests.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Grilling
- Cuisine: American
Ingredients
Dipping Sauce
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon ketchup
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon paprika
- Pinch of cayenne pepper
- Salt, to taste
Seasoning
- 1/2 cup finely grated Parmesan cheese
- 1 tablespoon paprika
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon Italian seasoning
- Salt, to taste
Main Ingredient
- 4 sweet Vidalia onions, peeled with root end intact
- Olive oil, for drizzling
- Fresh chopped parsley, for serving
Instructions
- Preheat grill and prepare sauce: Preheat your grill to medium-high heat. In a small bowl, whisk together mayonnaise, sour cream, ketchup, Worcestershire sauce, paprika, and a pinch of cayenne pepper. Season with salt to taste and set aside.
- Mix seasoning blend: In another small bowl, combine the Parmesan cheese, paprika, cayenne pepper, and Italian seasoning. Season with salt and stir well to create the seasoning mixture.
- Prepare onion blossoms: Trim the stem end off each onion and place the onion flat side down on a cutting board. Carefully cut from the root end about half an inch down into 12 to 16 sections to create petals without cutting through the root, which holds the onion together. Gently flip the onion over and carefully separate the petals outward to form a blossom shape.
- Season the onions: Sprinkle the Parmesan and spice mixture evenly over all the onion petals, making sure to coat them thoroughly.
- Grill the onions: Drizzle the onion blossoms with olive oil. Place them on the preheated grill, cover, and cook for about 15 minutes, or until the onions are tender and have developed a light char.
- Garnish and serve: Remove the onions from the grill, garnish with fresh chopped parsley, and serve warm with the prepared creamy dipping sauce for an irresistible appetizer.
Notes
- Be careful not to cut all the way through the onion at the root to keep the petals intact.
- Use sweet Vidalia onions for their natural sweetness and mild flavor suitable for grilling.
- You can substitute the Parmesan with a vegetarian hard cheese if preferred.
- Adjust the cayenne pepper to your heat preference or omit if sensitive to spice.
- Grilling covered helps the onions cook evenly and retain moisture.
Keywords: grilled onion blossoms, onion appetizer, grilled onions, Vidalia onions, summer appetizer, Parmesan onion, dipping sauce
