leave enough of the onion uncut at the base, it will fall apart. No biggie, just try again 🙂
need to stop cutting. The black dotted lines are the additional cuts to create the petals.
Preheat oven to 375 degrees
- 1 large onion (Vidalia is best but any onion will do. I used a regular yellow onion)
- 1/2 cup gluten free all purpose flour (whole grain)
- 1/2 cup milk of choice
- 2 T canola oil
- spray oil
- 1 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp baking powder
- 1/4 tsp xanthan gum
- 1 large ziplock bag
- Cut 1/4 of inch off the top of the onion. Peel off outer skin. Turn onion upside down, roots up.
- (BEFORE you cut, make sure to leave at least 3/4 inch from the roots for all cuts).
- Make 4 equal cuts or quarters. Start your cut at the top (near roots) where the red circle would start.
- Cut each quarter 2 more times. A total of 12 sets of petals will be created.
- Gently spread the petals to open the bloom.
- Combine all dry ingredients in ziplock bag. Add onion and gently shake to coat.
- Take onion out of bag and shake off excess flour in a bowl.
- Pour remaining flour from ziplock into bowl; add oil and milk.
- Batter should be fairly thick. Add extra flour if batter is runny.
- Use your hands to coat all individual petals with batter.
- Place on a pan lined with parchment paper. Lightly spray entire onion with oil.
- Bake for 18-20 minutes. Allow to cool before moving and serving.