Gluten Free Chex Blooming Onions With Bacon Chipotle Dip Recipes

BAKED BLOOMING ONION WITH SPICY DIPPING SAUCE

Steps:

• Preheat your oven to 400º F
• Cut off the top of your onion (not the root), remove the outer layer of the onion and discard.
• Place the recently cut, flat part of the onion on the cutting board, root side up.
• Starting about ½ inch from the root, cut the onion straight down. Go all the way around the onion with evenly spaced cuts.
• Turn the onion back over and allow the onion petals to fan out, then remove the center of the onion.
• Place the onion on a cookie sheet.
• In a small bowl, whisk together eggs and water.
• In a second bowl, mix together the almond flour, garlic salt, paprika, and pepper.
• Lightly sprinkle the onion with the flour mixture. Then spoon some of the egg mixture and, using a silicone basting brush, coat the onion with the egg mixture. (You may not need to use all of the egg mixture)
• Cover the onion with the almond flour mixture. Using a spoon to get into all of the layers of the onion.
• Bake your onion for 20-25 minutes until browned and onion petals are soft.
• While the onion is baking, mix the Greek yogurt, hot sauce, chili powder, and garlic salt together in a bowl. Set aside in the fridge until you're ready to serve.
• Preheat your air fryer to 400ºF
• Cut off the top of your onion (not the root), remove the outer layer of the onion and discard.
• Place the recently cut, flat part of the onion on the cutting board, root side up.
• Starting about ½ inch from the root, cut the onion straight down. Go all the way around the onion with evenly spaced cuts.
• Turn the onion back over and allow the onion petals to fan out, then remove the center of the onion.
• In a small bowl, whisk together eggs and water.
• In a second bowl, mix together the almond flour, garlic salt, paprika, and pepper.
• Lightly sprinkle the onion with the flour mixture. Then spoon some of the egg mixture and, using a silicone basting brush, coat the onion with the egg mixture. (You may not need to use all of the egg mixture)
• Cover the onion with the almond flour mixture. Using a spoon to get into all of the layers of the onion.
• Place the onion in your air fryer basket and cook for 8-10 minutes. Or until browned and onion petals are soft.
• While the onion is air frying, mix the Greek yogurt, hot sauce, chili powder, and garlic salt together in a bowl. Set aside in the fridge until you're ready to serve.

CHEX® BLOOMING ONIONS WITH BACON CHIPOTLE DIP

Steps:

• Mix Dip ingredients in small bowl. Cover and refrigerate until ready to serve.
• Crush cereals. In large bowl, mix crushed cereals, flour, salt and spices. In another large bowl, beat milk and eggs with whisk.
• Cut 1/2 inch off pointed end of onion; peel onion, leaving bottom stem. Cut 1-inch diameter core out of middle of onion. Using very sharp, large knife, cut through center of onion to about three-fourths of the way down. Turn the onion 90 degrees and cut it again in an X across the first cut. Keep cutting the sections in half, very carefully until the onion has been cut 16 times. Do not cut down to the bottom of the onion. Spread the "petals" of the onion apart. Coat onion with cereal mixture, separating petals and sprinkling dry coating between them. Dip onion into egg mixture, then into cereal mixture again. This double-dipping ensures a well-coated onion; some of the coating will wash off when frying the onion.
• Repeat step 3 with remaining onion, cereal mixture and egg mixture.
• In deep fat fryer or heavy saucepan, place enough oil to just cover onion. Heat oil to 350°F. Using slotted spoon, slowly place 1 coated onion at a time into hot oil. Adjust heat to keep oil at 350°F. Fry 3 minutes; turn onion with slotted spoon. Fry 3 to 4 minutes longer or until onion is golden brown. Remove with slotted spoon; drain on paper towels. Serve hot with dip.

GLUTEN-FREE CHEX® BLOOMING ONIONS WITH BACON CHIPOTLE DIP

Steps:

• Mix Dip ingredients in small bowl. Cover and refrigerate until ready to serve.
• Crush cereals. In large bowl, mix crushed cereals, baking mix, salt and spices. In another large bowl, beat milk and eggs with whisk.
• Cut 1/2 inch off pointed end of onion; peel onion, leaving bottom stem. Cut 1-inch diameter core out of middle of onion. Using very sharp, large knife, cut through center of onion to about three-fourths of the way down. Turn the onion 90 degrees and cut it again in an X across the first cut. Keep cutting the sections in half, very carefully until the onion has been cut 16 times. Do not cut down to the bottom of the onion. Spread the "petals" of the onion apart. Coat onion with cereal mixture, separating petals and sprinkling dry coating between them. Dip onion into egg mixture, then into cereal mixture again. This double-dipping ensures a well-coated onion; some of the coating will wash off when frying the onion.
• Repeat step 3 with remaining onion, cereal mixture and egg mixture.
• In deep fat fryer or heavy saucepan, place enough oil to just cover onion. Heat oil to 350°F. Using slotted spoon, slowly place 1 coated onion at a time into hot oil. Adjust heat to keep oil at 350°F. Fry 3 minutes; turn onion with slotted spoon. Fry 3 to 4 minutes longer or until onion is golden brown. Remove with slotted spoon; drain on paper towels. Serve hot with dip.

BLOOMING ONION AND DIPPING SAUCE

Steps:

• To make sauce: In a medium bowl, combine mayonnaise, ketchup, horseradish, 1/3 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon oregano, a dash ground black pepper and cayenne pepper; mix well. Keep sauce covered in refrigerator until needed.
• To make the batter: In a medium bowl, beat egg and add milk. In a separate bowl, combine flour, salt, cayenne pepper, paprika, ground black pepper, oregano, thyme and cumin; mix.
• To slice onion: slice 1 inch off of the top and bottom of the onion and remove the papery skin. Use a thin knife to cut a 1 inch diameter core out of the middle of the onion. Now use a very sharp, large knife to slice the onion several times down the center to create 'petals': First slice through the center of the onion to about three-fourths of the way down. Turn the onion 90 degrees and slice it again in an X across the first slice. Keep slicing the sections in half, very carefully until the onion has been cut 16 times. Do not cut down to the bottom of the onion. (The last 8 slices will be difficult, be careful).
• Spread the 'petals' of the onion apart. To help keep them separate you could plunge the onion into boiling water for 1 minute and then into cold water.
• Dip the onion into the milk mixture and then coat it liberally with the flour mixture. Again separate the petals and sprinkle the dry coating between them. Once you're sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again. This double-dipping ensures you have a well-coated onion because some of the coating will wash off when you fry the onion.
• Heat oil in a deep fryer or deep pot to 350 degrees F (175 degrees C). Make sure you use enough oil to completely cover the onion when it fries.
• Fry the onion right side up in the oil for 10 minutes or until it turns brown. When the onion has browned, remove it from the oil and let it drain on a rack or paper towels. Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center.

BACON BLOOMING ONION CHEX MIX®

Steps:

• Heat oven to 250°F.
• In large bowl, mix snack mix, French-fried onions and bacon. In small bowl, mix melted butter and remaining ingredients. Pour butter mixture over snack mixture; toss to coat.
• Spread mixture on ungreased 15x10-inch pan. Bake 30 minutes, stirring occasionally. Spread on paper towels to cool. Store in airtight container.