Blooming Onions are a favorite appetizer, especially among sports fans or in restaurants. They can be intimidating to make, but preparing them on the plank not only adds flavor, it also makes it much easier to put the delicately-cut onion on the grill. Serve with dipping sauce and impress your guests!
Total Time: 25 minutes
- 5 x 11” Red Oak Plank
- 2 Sweet Onions (Walla Walla, Vidalia or Maui)
- 2 Tbs. Butter, melted
- ½ cup Panko Breadcrumbs
- ½ tsp. Salt
- 1 Tbs. Smoked Paprika
- ¼ cup Mayonnaise
- 2 tsp. Chili Powder Blend
Cut like a flower,
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- Soak Red Oak Plank in water for 1 hour, keeping it immersed.
- Preheat grill to 400°F.
- Trim both ends of the onions being careful to leave the root end intact; peel the outer skin.
- Place onion on cutting board, root end up. Carefully section the onion, begin cutting ¼” away from the root and cutting straight down.
- Turn onion over; carefully separate the petals and place on wet plank.
- Mix the breadcrumbs, salt and paprika in a small bowl.
- Brush each onion with melted butter then sprinkle evenly with the breadcrumb mixture.
- Place on grill, reduce heat to 300°F, close lid and grill for 20 minutes, until cooked through and starting to brown.
- Keep a spray bottle of water handy for flare-ups.
- For the dipping sauce, thoroughly mix the mayonnaise and chili powder.