Blooming Onion with Chipotle Mayonnaise

Cuisinart original

Who knew this popular restaurant appetizer was so easy to make?


Makes 1 blooming onion, about 2 to 3 servings


Chipotle Mayonnaise:
½       cup mayonnaise
1        chipotle chile in adobo, finely chopped
¼       teaspoon fresh lemon juice
Blooming Onion:
          nonstick cooking spray
½       cup unbleached, all-purpose flour
          large egg, lightly beaten
2        tablespoons buttermilk
½       cup panko breadcrumbs
½       teaspoon garlic powder
¼       teaspoon kosher salt
          pinch freshly ground black pepper
          pinch cayenne pepper
1        large, sweet onion, peeled

Nutritional information

Nutritional information per serving of Blooming Onion (based on 3 servings):
Calories 165 (18% from fat) • carb. 28 g • pro. 6 g • fat 3 g • sat. fat 1 g chol. 72 mg • sod. 234 mg • calc. 31 mg • fiber 2 g
Nutritional information per serving of Chipotle Mayonnaise (based on 1 tablespoon):
Calories 101 (99% from fat) • carb. 0 g • pro. 0 g • fat 11 g • sat.


1. Prepare Chipotle Mayonnaise: Put mayonnaise, chipotle, and lemon
juice in the work bowl of a mini food processor. Process on High until
completely puréed and homogeneous. Transfer to a serving bowl,
cover, and refrigerate until ready to serve.
2. Place the AirFryer Basket onto the Baking Pan and coat with nonstick
spray. Reserve.
3. Put the flour into a bowl large enough to dip the onion. Put the egg
and buttermilk into another similar-sized bowl, and the breadcrumbs
and seasonings in a third similar-sized bowl. Reserve.
4. Trim the top of the onion to create a flat surface. Leave the root end
intact. Turn the onion over so the root end faces up, and rest it on its
flat surface.
5. Without piercing the root, cut the onion into 4 wedges. Also without
piercing the root, cut each wedge in half; repeat until wedges are
about ¼ inch thick.
6. Turn the cut onion over and carefully, without breaking the pieces off
the root, separate the layers; the separated onion will resemble a
flower with petals.
7. Dredge the onion in the flour, and gently shake off the excess before
dipping into the egg mixture, and then finally coat each layer evenly
with the panko mixture. Evenly spray the coated onion with olive oil.
8. Put the prepared onion into the basket. Set to AirFry at 400°F and
cook the onion until it is crispy and golden brown in color, about 10