It’s onion season!! We are so excited to celebrate the “blooming” of onion season with you all – onions have been and continue to be a major stable food for everyone. From adding them to soups to making them the star of a dish, we can’t get enough of them! 

So we are making a healthier version of a well-known and loved appetizer – the bloomin’ onion! It is a perfect snack to share with friends and loved ones at any time. We’ve made it a little healthier by baking it instead of frying. This helps to keep things nice and crispy without saturating it in oil and fat. 

We hope you like it!


2 small yellow onions

2 cups all-purpose flour (can substitute gluten free!)

1 tbsp. paprika

S&P (1 tbsp. each)

1 tsp. garlic powder

1 tsp. cayenne pepper

2 eggs

1 cup cream

Avocado oil

For sauce –

1/3 cup mayo

2 tbsp. sour cream

2 tbsp. horseradish

1 tbsp. ketchup

1/4 tsp. paprika

1/4 tsp. garlic powder

S&P to taste



  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Prep the onions
    1. Carefully peel the onions by cutting the smallest amount off of the root first. 
    2. After you’ve peeled them, use a knife to create “petals”. Make sure to not cut all the way through so the onion stays in tact. 
  3. Mix eggs and cream together. Add your onions to the egg mixture and let sit for 5 – 10 minutes, turning half way to make sure the onion is fully saturated in all the nooks and crannies.
  4. Whisk all the dry ingredients together in a large bowl. 
  5. Carefully coat the onions with the flour mixture. Use a spoon to get mixture in all the cracks to ensure that your onion will be crispy!
  6. Add to your lined baking sheet and drizzle with oil.
  7. Bake for about 30 minutes until the petals are crisp and the center is tender.
  8. Mix together all of your sauce ingredients while you wait.
  9. Grab a friend and DIG IN!