Cheese Stuffed Blooming Onion Recipe By Tasty Recipes

CHEESE-STUFFED SWEET ONIONS

Steps:

• Peel onions. Cut a 1/2-in. slice off top of each onion; remove centers with a melon baller, leaving 1/2-in. shells. Chop removed onion, reserving 3 cups (save remaining onion for another use). Mix together goat and blue cheeses, minced thyme and reserved onion; spoon into onions., Place onions and stock in a 6-qt. slow cooker; drizzle with oil. Sprinkle with salt, pepper and Romano cheese. Cook, covered, on low 4-5 hours or until onions are tender. Cut in half to serve; sprinkle with thyme leaves.

CHEESE-STUFFED BLOOMING ONION RECIPE BY TASTY

Steps:

• Cut just the top off an onion and place it cut-side down.
• Using a sharp knife, go around the root of the onion and make 4 evenly spaced cuts, being careful not to cut all the way through. Go back around and make 2 additional cuts between each quarter.
• Flip the onion over and coax apart its layers (or "petals").
• Place 2 slices of mozzarella cheese on top of each other, cut them into ½-inch (1 cm) slices, then cut them in half.
• Place a piece of cheese in between all of the onion petals.
• Freeze the onion for 1 hour.
• In a medium bowl, whisk together the milk and the eggs.
• In large bowl, whisk together the flour, garlic salt, black pepper, and paprika.
• Place the onion in the wet mixture, turning it until every petal is coated.
• Place the onion in the dry mixture, coating every petal.
• Coat the onion in the egg wash and dry mixture one more time.
• Place onion in the freezer for 20 minutes.
• Heat canola oil to 375ºF (190ºC) in a deep-fryer or Dutch oven.
• With tongs, add the onion to the oil for 2 minutes or until it is browned and crispy on all sides.
• Move onion to plate covered in paper towels and allow to drain for 5 minutes.
• Enjoy!

THREE-CHEESE STUFFED ONIONS

Steps:

• Preheat oven to 375°. Peel onions. Cut a 1/2-in. slice from top of each onion; remove centers with a melon baller, leaving 1/2-in. shells., Combine Gorgonzola cheese and cream cheese; stuff into onion shells. Place in an ungreased 13x9-in. baking dish. Drizzle with oil; sprinkle with Romano cheese, salt and pepper. Pour broth around onions., Bake, uncovered, on lower oven rack until tender, 45-55 minutes.

BACON MAC & CHEESE-STUFFED ONION RINGS RECIPE BY TASTY

Steps:

• Line a rimmed baking sheet with parchment paper.
• Slice the onion into ½-inch (1.24 cm) thick rounds. Separate the rings and arrange on the prepared baking sheet.
• Roughly chop 4 slices of bacon and add to a medium bowl, along with the macaroni and cheese. Stir to combine.
• Fill each onion ring with a generous spoonful of the bacon macaroni and cheese. Transfer to the freezer for at least 1 hour, or until fully hardened.
• Heat the oil in a large pot over medium heat until it reaches 350°F (180°C). Set a wire rack inside another rimmed baking sheet.
• Finely chop the remaining 2 slices of bacon and add to a medium bowl with the bread crumbs, salt, garlic powder, and pepper. Stir until well combined.
• Add the flour and eggs to 2 separate bowls.
• Coat a frozen onion ring in the flour, shaking off excess, then into the egg, then the bread crumbs, then back into the egg and bread crumbs once more. Set on the wire rack and repeat with the remaining onion rings.
• Working in batches of 2-3 at a time, fry the onion rings in the hot oil for 3-4 minutes, until deep golden brown in color and the macaroni and cheese is warmed through.
• Serve the onion rings warm with marinara sauce and ranch dressing for dipping, if desired.
• Enjoy!

BLOSSOMING ONION LOTUS RECIPE BY TASTY

Steps:

• Heat the oil in a 6-quart (5 ½ L) Dutch oven over high heat until it reaches 375°F (190°C).
• In a medium bowl, combine flour, garlic powder, paprika, pepper, onion powder, cayenne, and 1 tablespoon of salt and whisk well.
• In a liquid measuring cup with a spout, whisk together the milk and half of the flour-spice mix.
• Slice the potatoes on a mandolin or with a sharp knife into ¹⁄₁₆-inch (1 mm) thick slices.
• Transfer the potato slices to a large bowl and cover with water. Move the potato slices around to remove excess starch, then drain the water.
• Sprinkle the potato slices with the remaining 2 tablespoons of salt and toss to coat.
• On a cutting board, slice off the very top and bottom of the onion.
• Cut 8 equal slits into the onion, taking care to leave the onion attached at the root end.
• Place a potato slice between each onion layer.
• Transfer the onion potato lotus onto a spider or fine-mesh strainer.
• Place the spider over a medium bowl and drizzle the spice batter over the lotus.
• Use your fingers to prod between the layers to ensure the batter soaks into the nooks and crannies of the onion.
• Pour the remaining spice mixture over the onion lotus.
• Use your fingers to prod between the layers to ensure even coverage.
• Fry the onion lotus for 10 minutes, or until golden brown.
• Transfer the onion lotus onto a wire rack set over a baking sheet.
• Garnish with parsley.
• Serve warm, with ketchup and ranch dressing for dipping.
• Enjoy!

DEEP-FRIED BLOOMING ONION RECIPE BY TASTY

Steps:

• Cut the top of an onion and place it cut-side down.
• Using a sharp knife make 4 ½-inch (11.5 cm) cuts then go back and make 3 cuts in between each quarter.
• Flip the onion over and coax apart its layers or "petals". In a medium bowl, combine the eggs and the milk.
• In large bowl combine flour, paprika, oregano, salt, garlic powder, and black pepper.
• Place the onion in it, coating every petal with egg wash.
• Place the onion in the dry mixture coating every petal.
• Coat the onion in the egg wash and dry mixture one more time.
• Heat canola oil to 375ºF (190ºC) in a deep-fryer or dutch oven.
• Place onion in the freezer for 10 minutes.
• With tongs add the onion to the oil for 2 minutes or until it is browned and crispy.
• Move onion to plate covered in paper towels and allow to drain for 5 minutes.
• Meanwhile, in a small bowl combine sour cream, salt, pepper, paprika, mayonnaise, Worcestershire sauce, and ketchup.
• Nutrition Calories: 3341 Fat: 338 grams Carbs: 68 grams Fiber: 3 grams Sugars: 9 grams Protein: 16 grams
• Enjoy!

BLOOMING ONIONS

Steps:

• Preheat oven to 425°. With a sharp knife, slice 1/2 in. off the top of the onions; peel onions. Cut each into 16 wedges to within 1/2 in. of root end., Place each onion on a double thickness of heavy-duty foil (about 12 in. square). Fold foil around onions and seal tightly. Place in an ungreased 11x7-in. baking dish. Bake, uncovered, for 20 minutes., In a small bowl, combine butter and mustard. Open foil; fold foil around onions. Brush butter mixture over onions; sprinkle with bread crumbs, salt and pepper., Bake until crisp-tender, 18-22 minutes. Meanwhile, in a small bowl, combine sauce ingredients. Serve with onions.