Crispy Blooming Onion with Spicy Cheddar Fondue Step-by-step instructions

Before you start

Before you start, make sure you have all the ingredients measured and ready. Cut the onion and let it soak in the buttermilk mixture while you prepare the flour coating. Heat the oil in a large pot or Dutch oven to 350°F (175°C).

Have a wire rack lined with paper towels ready for draining the fried onion. The fondue can be made ahead and kept warm, but the onion is best fried just before serving.

Instructions

Preparing the Onion

1. 1Prepare the Onion and Batter
   Peel the onion and trim the root end, keeping it intact. Place the onion cut-side down and make vertical cuts from the top to about 1/2 inch from the root, creating petals. Turn the onion over and gently separate the layers with your fingers. In a large bowl, whisk together the buttermilk and 1/2 cup of the flour to make a thick batter. In a separate shallow dish, combine the remaining 1 1/2 cups flour, paprika, garlic powder, cayenne, salt, and black pepper.
   Look for The onion should bloom open like a flower, with petals evenly spaced and the root holding them together.
   Tip Chill the cut onion in the refrigerator for 30 minutes to help the petals firm up and separate more easily.
2. 2Coat the Onion
   Dip the prepared onion into the buttermilk batter, making sure to coat all the petals. Let the excess batter drip off, then place the onion into the seasoned flour mixture. Use your hands or a spoon to sprinkle the flour mixture between every petal, ensuring an even coating. Gently shake off any excess flour and set the onion aside on a wire rack while the oil heats.
   Look for The onion should be fully coated with no bare spots; the coating should cling to the petals without clumping.
   Tip For a thicker crust, repeat the dipping and coating process once more.

After cutting and coating, the onion should look like a flower with evenly spaced petals. The batter and flour coating should cover every surface, and the onion should hold its shape when lifted. The oil should be heated to 350°F (175°C) and ready for frying.

Frying and Making the Fondue

3. 3Heat the Oil
   Pour the vegetable oil into a large pot or Dutch oven, filling it at least 2 inches deep. Attach a deep-fry thermometer to the side of the pot. Heat the oil over medium-high heat until it reaches 350°F (175°C). While the oil heats, line a baking sheet with paper towels and set a wire rack on top.
   Look for The oil should shimmer and the thermometer should read a steady 350°F (175°C).
   Tip If the oil smokes, it is too hot; reduce the heat and let it cool slightly.
4. 4Fry the Onion
   Carefully place the coated onion into the hot oil, cut-side down. Fry for 4 to 5 minutes, then use tongs to gently turn the onion over. Continue frying for another 4 to 5 minutes, until the coating is deep golden brown and crispy. Using tongs, lift the onion out of the oil and transfer it to the prepared wire rack. Let it drain and cool for 2 minutes.
   Look for The onion should be golden brown and crisp, with petals that have opened up during frying.
   Tip Do not overcrowd the pot; fry one onion at a time for even cooking.
5. 5Make the Fondue
   In a small saucepan over medium-low heat, warm the heavy cream until it is steaming but not boiling. Gradually add the shredded cheddar cheese, stirring constantly with a whisk until the cheese is fully melted and the sauce is smooth. Stir in the hot sauce and Dijon mustard, and continue to cook for 2 to 3 minutes, until the fondue thickens slightly. Keep warm over low heat while serving.
   Look for The fondue should be smooth and creamy, with no lumps of unmelted cheese.
   Tip If the fondue becomes too thick, stir in a splash of milk to loosen it.

The onion should be golden brown and crispy after frying, with petals that have opened up. The fondue should be smooth and creamy, with the cheese fully melted and the hot sauce and mustard stirred in. The aroma should be rich and savory.

Serving the Blooming Onion

6. 6Season and Serve
   Sprinkle the fried onion with a pinch of salt while it is still warm. Transfer the blooming onion to a serving platter and place the bowl of spicy cheddar fondue in the center. Serve immediately, pulling the petals apart to dip into the fondue.
   Look for The onion should be crisp and golden, with the fondue warm and creamy in the center.
   Tip Serve the onion whole and let everyone pull off their own petals for a fun, shareable appetizer.

The final dish should have a beautiful presentation, with the onion blooming on the plate and a bowl of warm fondue in the center. The petals should be easy to pull off and dip, and the fondue should be smooth and flavorful.

Common mistakes

One common mistake is cutting the onion too deeply, which can cause the petals to fall off during frying. Make sure to leave at least 1/2 inch at the root.

Another pitfall is overcrowding the pot or frying at too low a temperature, which makes the onion greasy.

Use a thermometer and maintain the oil temperature. Also, avoid letting the fondue boil, as high heat can cause the cheese to separate and become stringy.

How to tell it’s done

The blooming onion is done when it is deep golden brown and crispy all over. The petals should be firm and crunchy, and the onion should be cooked through but still slightly tender in the center.

The fondue is ready when the cheese is fully melted and the sauce is smooth and slightly thickened. If using a thermometer, the oil should be at 350°F (175°C) for the entire frying process.