Whole Food Plant Based Bloomin' Onion and Dipping Sauce

[@lynned4924]

Wow, I love this recipe and the you’ll want to make extra dipping sauce as it’s that good!! After I cut the onion (and be careful not to cut it too close to the core), I place it in the microwave for 123 seconds (nothing specific about the time, I just like to soften up the onion slightly), then I take it out and cover it to keep it moist. This softens the pedals (makes it easier to separate them without breaking) and lets some of the onion juices escape. When I make the batter, I separate it into 2 bowls. Then, I hold the onion pedal side down, take the batter from one bowl and rub it over the onion then carefully flip the onion, placing it in the remaining batter of that bowl, then I slowly pour the batter from the other bowl over the onion and work it in between all the pedals. Did I mention the dipping sauce for this blooming' onion is DELISH! You will want to at least double the recipe. 😋😋😋😋😋

[@myqtpie44]

I love making this recipe. After I cut the onion, I put it in the microwave for a minute, then took it out and covered it to keep it moist. This softened the pedals (made it easier to separate them without breaking) and let some of the onion juices escape. When I made the batter, I separated it into 2 bowls. I held the onion pedal side down, took the batter from one bowl and rubbed it over the onion then carefully flipped the onion, placing it in the remaining batter of that bowl, then I slowly poured the batter from the other bowl over the onion and worked it in between the pedals. The dipping sauce for this blooming' onion is DELISH! You will want to make a double recipe. 😋😋😋😋😋

[@tomcost333]

Fantastic video. I love blooming onions and always wanted a healthy version. Thanks!!!!

[@myqtpie44]

Wow! This recipe is DELICIOUS, and the sauce, well the sauce is AMAZING, so amazing I made a double batch. My first shot at prepping the onion was a disaster as the onion fell apart (saved it for soup/stew use) when I tried to spred the pedals. I was using a huge red onion as I thought it would be easy. However, the second onion was much smaller and easier to cut and spread to my satisfaction. Had to be very careful spreading the pedals and then lifting the onion for dipping. I did bake it for 50 minutes (15 minutes longer than recipe). Cooking time depends on your oven and how well you want it cooked. The sauce was easy to make and I made a double batch as Brittany indicated in her video that it might be a good idea and she was right on!!!!!! It taste so good! I am glad I made double as my husband has been using it on everything. 😋😋😋😋😋

[@jamiefaber6262]

Brittany, this was a wonderful WIN!! My non-vegan husband gave it the 👍🏻...double win! Thank you!! I did it with on-hand yellow onions that weren’t big at all but still worked. I used the air fryer. :)

[@tomcoleman1946]

You're amazing! You should really publish a cookbook.

[@rabiapirani6965]

I love how you said "you can check your work", such a teacher! Awesome recipe, thank you!

[@reebs2672]

I haven't had a bloomin' onion in SO LONG. I can't wait to try this!

[@KrocksInTheKitchen]

Awesome job Brittany! I'm totally trying this one out! 😀

[@bunsonhoneydew6625]

this looks delicious, gonna try it today. When you consider that the typical blooming onion from your favorite restaurant has over 2000 calories (mostly from fat!) this is totally worth the effort to enjoy it at home. Thanks!

[@christym.814]

We made this to have with dinner tonight. The “petals” of the onion came apart because of a too deep cut. However, we just tossed the loose petals in the batter bowl and baked them on a cookies sheet. Our next issue was no bread crumbs. But we did have pretzels we could whir in the food processor. Worked great! Very yummy 😋. Thank you! ❤️

[@VeganTKDMaster]

Thanks - I plan to make this soon! In the meantime, you mentioned that the sauce goes with a lot of different things. So does the dredging recipe. I made your recipe with sliced portobello mushrooms, and it was delicious! Love both the dredging recipe and the Boom Boom sauce!

[@karen6778]

What the what!?!! I haven’t watched this yet, it has just shown up as a suggested video. I can’t even imagine (omg I’m drooling already) 😱

[@MarkRMach]

I haven’t had a bloomin’ onion for well over ten years (since before I went WFPB). I’m going to try this tonight!

[@geraldinegranado3386]

Thx 4 sharing and adding ur recipe in info section. Nice how u explain to beginners what this is. In Texas, this like the best appetizer.

[@donnabaker1707]

It took me a year to make this. Why did I wait?!? So good

[@donnabaker1707]

look forward to trying this - and thank you for calling it a Purple Onion and not red because it's definitely purple to me too~

[@AL-cg4vb]

If you have a rack you can place the onion on it over the bowl and pour a prefixed up of the batter over it so that the batter sticks a little better and can drip down into the cracks

[@FitNaturalBelle]

You da GOAT for this!!!!!

[@lisahague4093]

Looks incredible! Was just talking about the Outback one and having a craving. Also can’t wait for your veggie stock video!!

[@SpringFlowers537]

What a great idea! I need to make this. I haven’t had a blooming onion in a very long time due to the fat content! Keep the recipes coming!

[@yelnats61]

I’d call the individual pieces petals as of a flower: thus the name bloomin’ onion. The recipe looks good. Thanks.

[@CarolLynnWilliams]

I'm imagining this, with the sauce, is just delicious. Only once, about 20 years ago, I had a famous one at the trendy restaurant. It was so greasy (too much used oil in the fryer) that it made me feel sick afterwards.

[@lizfeick7993]

Thank you, Brit!!! ❤️

[@amyfullmer5047]

I think you read my mind on the foods you demo, everything I love ❤️

[@kavfittv]

You are simply amazing! Your recipes are great and creative. Thank you for all the energy you put into this and positive energy you put out! I’ll definitely be biting your cookbook, which I know you will be making soon 😉

[@wandaweber3123]

Will try this I’m 😆

[@ABQdoubleG]

This looks fabulous and yummy 😋

[@peterbrown9036]

That sauce looks so good!!!

[@bettyanncornwall4982]

Can’t wait to try. Thank you

[@JustineMertz]

Looks so tastey!

[@jodieroberts7882]

So clever, thank you!

[@maryannatkinson3471]

I had a fun bday. Had my goodies, eggless quiche, better than Wendy's frosty, carrot cake muffin, mock chicken salad, Yummy. Plus many neat calls and texts. God bless you.

[@shastahill]

Happy belated birthday, Maryann 😊

[@lulamamie8524]

This looks/sounds delicious 😋 Thank You for sharing 😁

[@luzvelazquez3373]

Congrats 🎊 on 32K 🍾

[@fbs1917]

How do you clean the Breville basket? Thank you Great video.

[@dis2art]

It looks delicious! I would like to try it.

[@freemanpeterson806]

I think you can simplify this recipe. Plant milk and oats. I same as blended oats and water. Good Job!

[@practicalmagic9]

My new oven that my family is giving me this month is a convection combo...so air frying ftw!

[@katievdbshsh757]

Yahoi thank you!! I've been wanting to make this healthy for yrs. God bless you, stay healthy from grandma Katie in Oregon

[@rosedegraaf993]

Looking forward to trying this tomorrow!

[@CJ-tl7en]

When is your COOKBOOK coming out?!?!?

[@sandorkocso1798]

This is so awesome. I ate an oil based one once and loved it but this is incredible. I.ll make it tomorrow and tag you. Thank you

[@paullemay3218]

awesome recipe. Thank you for sharing.

[@thelissaharris8033]

Thanks. I will make this

[@d.rabbitwhite]

Would the petals of the onion open better if the cut onion was set in icy water for a while?

[@dbdowst]

Ugh... this was a fail for me, but I’m going to keep trying! I thought I had cut it well, but really needed to go deeper. I thought I had gotten the batter all the way inside the petals, but I really didn’t. It looked beautiful but the other issue I had was my red onion tasted almost like a raw onion. Was I supposed to soak my onion. Help! I won’t give up 😊

[@TheJaroudiFamily]

No reason to soak the onion, I would try getting the batter really into the petals - you’ll know you put enough on of the breadcrumbs stick, also you can air fry it a bit longer if needed

[@dbdowst]

@@TheJaroudiFamily Thank you...I'll give it another try for sure!...P. S. I grew up in Mt. Lebanon :-)

[@TheJaroudiFamily]

Love that!! Love Mt. Lebo

[@canadianmom]

yeah, mine tasted like raw onion, too.

[@yosemiteg]

Hi Brittany, this may a be a stupid question, but all the bread crumbs I found have sugar in them. Do you make your own or know if a brand that is sugar, oil free? Thanks!

[@evelynzation]

I use panko - it's rice bread crumbs used in making tempura. It usually doesn't have extra stuff in it.

[@barbaraliston5959]

Brittany, I have a question for you ... regarding research you may have already done, my DIL is looking for a safe pre-natal vitamin in a sea of choices, can you share which one you use? I remember you mentioned it in passing. Thank you for all these wonderful recipes!

[@amysmith8506]

Barbara Liston I know I’m not Brittany, but I eat wfpb and for all three of my pregnancies have taken the my kind organics garden of life prenatal. I just get it on amazon. :)

[@carish1452]

I used these for each pregnancy! www.amazon.com/dp/B005JAT3TU/ref=cm_sw_r_apa_i_bNM0Eb06REJTX I also HIGHLY recommend using Polly Jean's 5 week formula starting at 34-35 weeks. I nearly hemorrhaged with my middle child, but I believe these herbs and plenty of exercise/Kegels helped prevent that! birthjunkie.com/polly-jean-five-week-antenatal-formula/ I had 2 uncomplicated homebirths (9&10 APGARs) and youngest was an emergency c-section (due to baby's perceived heart defect and OBGYN avoiding lawsuit, not my reproductive health).

[@cordeliachase7360]

i'll just make onion rings.

[@barrbuff]

She has a video for that too!

[@BC-xd9nn]

Very nice. I need to start eating healthier