Baked Blooming Onion
IngredientsFor The Blooming Onion:
- 1 large Vidalia onion
- 2/3 cup Panko breadcrumbs
- 1 Tbsp. Cajun or blackening seasoning (**see alternate seasonings below**)
- 1/4 tsp. salt
- 2 eggs
- optional sides: ketchup, spicy dipping sauce (see below), ranch dip, honey mustardFor The Spicy Dipping Sauce:
- 1/2 cup Greek yogurt (or mayo)
- 2 Tbsp. ketchup
- 2 tsp. horseradish sauce
- 1/4 tsp. salt
- 1/4 tsp. smoked paprika
- 1/8 tsp. garlic powder
- 1/8 tsp. oregano
MethodTo Make The Blooming Onion:
Preheat oven to 400 degrees.
On a cutting board, use a knife to cut off the top (not the root) 1/4-inch of the onion until a few of the inside layers are exposed. Peel the outermost layer of the onion down to the root, but leave the root intact.
Lay the onion on the cutting board so that the flat side (that you just cut) is facing downward. Then use a knife to section the onion into 16ths, beginning with your knife 1/8-inch away from the root and cutting straight down. Once all cuts are complete, turn the onion over and set on a piece of parchment paper on a baking sheet. Then use your fingers to gently spread apart the petals. If any of your cuts did not go all the way through, you can use a paring knife to be sure that the entire onion is cut into 16ths.
In a separate small bowl, whisk together the Panko, Cajun seasoning and salt until combined.
In a separate (additional) bowl, whisk the eggs until combined.
Beginning with the lowest (bottom) layers of the onion, brush the top of each petal with the egg mixture until coated, then immediately sprinkle with the Panko mixture. Repeat until all petals are coated. (The panko won’t totally “stick” when the egg is wet, but just press it on with your fingers.) It is kind of tedious, but worth it!
Carefully form a tent with aluminum foil over the baking sheet until the onion is completely enclosed. Bake for 5 minutes, then remove tent and bake for an additional 10-15 minutes until the onion is soft and the tips are lightly crisped.
Remove and serve with desired sauces.To Make The Spicy Dipping Sauce:
Whisk all ingredients together until combined. Serve immediately or refrigerate in a sealed container for up to 1 week.
Reblogging this for babe
what is the MAGIC
it’s called mochi!
it’s like ice cream in a soft skin!
also, it’s fucking amazing!
This is もちアイス (mochiaisu) and the “soft skin” is pounded rice cake. The white stuff you see on the outside is powdered sugar so they won’t get sticky. It’s very delicious on a hot day and you can get these at the right self-serve frozen yogurt joints. Unfortunately North America sells one mochiaisu for a dollar and some cents whereas in Japan you can get these by the boxful in any supermarket.
I recommend everyone to try them all! the green tea one is literary like a breth of fresh air! also if ya wanna make your own here ya go
I LOVE this stuff but my family thinks I’m nuts for it.
Goddamnit Space Dandy…
Also, it should be noted that shinichiro watanabe is the chief director of space dandy so…
This isn’t just a nice reference, this is pretty much canon.
(also the currency in this AND cowboy bebop is the woolong so… take that as you will)
OH MY GOD.
YO WTF <3
In honor of the 50th anniversary, here’s links to all of the Classic Doctor Who episodes! Doctors One through Eight are featured here! Enjoy, everyone! If any of the links are broken, please let me know.
Left: 20th Anniversary Mirror Compacts Gashapon
Right: 10th Anniversary SMW Candy Toys
I can’t stop staring at these…. <33333 *___________*