Imagine a culinary creation that transforms the humble onion into a stunning, crispy masterpiece that will have your guests absolutely mesmerized. These Onion Flowers with Bacon Sherry Vinaigrette are not just a side dish – they're a conversation starter, a texture sensation, and a flavor bomb that will elevate any meal from ordinary to extraordinary. With a golden, crunchy exterior and a delicate, mouthwatering bacon-infused dressing, this recipe is about to become your new secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 large onions
- 1/2 cup flour
- 1/2 cup cornmeal
- 1/2 teaspoon paprika
- 1/4 cup bacon, cooked and crumbled
- 1/4 cup sherry vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Prepare the onions by trimming the root end and top, leaving the core intact. Carefully slice the onion from the top down, making cuts about 3/4 of the way through, creating a flower-like pattern with 8-12 evenly spaced sections.
- In a medium mixing bowl, combine flour, cornmeal, and paprika. Season the mixture with salt and pepper to create a light coating for the onions.
- Gently separate the onion petals and carefully dredge each onion in the flour-cornmeal mixture, ensuring the coating gets between the petals without breaking them.
- Heat a deep fryer or heavy-bottomed pot with oil to 375°F (190°C). Carefully lower the coated onions into the hot oil, cooking for 3-4 minutes until golden brown and crispy.
- While the onions are frying, prepare the vinaigrette by cooking bacon in a skillet until crisp. Remove bacon and crumble into small pieces.
- In a small bowl, whisk together sherry vinegar, olive oil, crumbled bacon, and season with salt and pepper to create the vinaigrette.
- Remove the fried onion flowers from the oil and drain on paper towels to remove excess oil.
- Place the crispy onion flowers on serving plates and drizzle generously with the bacon sherry vinaigrette.
- Serve immediately while the onions are hot and crispy, garnishing with additional crumbled bacon if desired.
Tips
- Choose firm, large onions with a symmetric shape for the best "flower" presentation.
- Use a sharp knife when making the cuts to ensure clean, even petals without tearing.
- Keep the oil temperature consistent at 375°F for the crispiest results – use a kitchen thermometer for accuracy.
- Don't overcrowd the fryer; cook onions in batches to maintain oil temperature and ensure even cooking.
- Pat the onions dry before coating to help the flour-cornmeal mixture adhere better.
- Serve immediately after frying to preserve the perfect crispy texture.
- If you don't have a deep fryer, a heavy-bottomed pot works just as well – just be cautious with hot oil.
- For a lighter version, you can try baking the onion flowers at 425°F for about 20-25 minutes, though the texture will be slightly different.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 5g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 10mg
