There’s no better way to start a meal than with a basket of crispy, golden Onion Petals. Each bite is coated in a seasoned flour crust that’s crunchy on the outside and tender within.
Paired with a creamy, zesty bloomin’ sauce, this appetizer is comfort food in its purest form—simple, satisfying, and downright addictive.
Table of Contents
Why You’ll Love These Onion Petals
These onion petals bring all the flavor of your favorite restaurant appetizer home, with easy steps and simple ingredients.
- Crispy, golden texture without fancy tools.
- Tangy, homemade dipping sauce that beats store-bought.
- Crowd-pleaser for parties, game days, and backyard barbecues.
- Budget-friendly and made with everyday pantry staples.
- Delicious alongside burgers, steaks, or sandwiches.
- Easily adapted for air fryer or oven baking.
I first whipped these up after my brother challenged me to recreate his favorite steakhouse onion appetizer. I tweaked the seasonings, added my homemade ranch-style bloomin’ sauce, and the rest is history. Now, these Onion Petals make an appearance at every family cookout—and they disappear faster than the main course.
Ingredients You’ll Need
This recipe uses basic kitchen staples to achieve that signature crispy-on-the-outside, tender-on-the-inside texture.
For the Bloomin’ Sauce
- ½ cup mayonnaise – creamy base.
- ¼ cup sour cream – adds tang.
- 2 tablespoons ketchup – brings sweetness.
- 2 tablespoons prepared horseradish – gives a mild kick.
- 1 clove garlic, minced – for depth of flavor.
- ½ teaspoon kosher salt – balances everything.
- ¼ teaspoon black pepper – adds a light bite.
- ¼ teaspoon smoked paprika – subtle smokiness.
- Pinch cayenne pepper – optional heat.
For the Onions
- 1 large sweet onion – the star of the show.
- 2 cups all-purpose flour – creates the coating.
- 2 teaspoons seasoned salt – layers in savory flavor.
- ½ teaspoon black pepper – enhances crispness.
- ½ teaspoon garlic powder – adds aroma.
- ½ teaspoon cayenne – mild heat.
- ½ teaspoon onion powder – reinforces flavor.
- ½ teaspoon smoked paprika – smoky golden color.
- 1 cup buttermilk – binds the flour coating.
- 1 large egg – for structure and crisp texture.
- Oil for frying – use vegetable or canola.
Optional Add-Ons or Substitutes
- Add a dash of hot sauce to the batter for spice.
- Swap smoked paprika for chili powder for bolder flavor.
- Use Vidalia onions for extra sweetness.
- Try oven-baking or air-frying for a lighter version.
- Double the sauce—trust me, you’ll need it.
Step-by-Step Instructions For The Best Onion Petals
Crispy, perfectly fried onion petals in just a few steps—no deep-fryer required.
- Make the sauce: In a bowl, whisk all bloomin’ sauce ingredients until smooth. Cover and refrigerate until ready to serve. (This lets flavors meld beautifully.)
- Prep the onion: Peel onion and slice into petals or wedges. Separate layers gently.
- Make dry mix: In a large bowl, combine flour, seasoned salt, pepper, garlic powder, cayenne, onion powder, and smoked paprika.
- Make wet mix: In another bowl, whisk buttermilk and egg together until combined.
- Coat onions: Dip each onion piece into the wet mix, then dredge through seasoned flour. For extra crunch, double dip back into the wet and dry mixtures.
- Heat oil: Fill a deep skillet or Dutch oven with 2 inches of oil and heat to 350°F (175°C).
- Fry petals: Fry onions in small batches 2–3 minutes per side until golden and crispy. Remove and drain on paper towels.
- Serve: Sprinkle lightly with salt and serve warm with bloomin’ sauce.
Quick Reminders:
- Don’t overcrowd the pan; it drops the oil temperature.
- Keep the oil at a consistent 350°F for even crisping.
- Let fried onions rest on a wire rack for best texture.
- Always serve them hot for maximum crunch.
Expert Tips for Success
Perfectly crispy Onion Petals depend on the right technique—here’s how to master it.
- Use cold buttermilk for a thicker coating.
- Slice onions evenly so they fry consistently.
- Double-dipping creates a crunchier shell.
- Always preheat the oil fully before frying.
- Keep cooked petals warm in a 250°F oven while frying batches.
- For a lighter option, bake at 425°F for 20 minutes or air-fry at 375°F for 10–12 minutes.
Once you’ve made them once, you’ll never crave takeout again—these are the real deal.
Serving Suggestions
These golden petals deserve a spot on any appetizer spread.
- Serve beside Crispy Onion Ring Chips for a duo of onion perfection.
- Pair with Cheesy Tennessee Onions for a baked comfort twist.
- Enjoy with Cheesy Hissy Fit Dip for the ultimate game-day spread.
- Serve alongside Crispy Air Fryer Blooming Onion for variety.
- Add them to a platter with sliders or wings for easy entertaining.
They’re crisp on the outside, tender on the inside, and wildly good with that dipping sauce.
Storing and Reheating
Fried foods taste best fresh, but these petals hold up well when stored properly.
How to Store It
- Store cooled petals in an airtight container up to 2 days.
- Keep sauce refrigerated up to 4 days.
- Avoid sealing warm onions—they’ll lose crispness.
- Freeze uncooked coated onions on a tray, then store in freezer bags up to 2 months.
- Label sauce and onion batches for freshness.
How to Reheat It
- Reheat in an air fryer at 375°F for 4–5 minutes.
- Oven: 400°F for 8 minutes on a wire rack.
- Avoid microwaving—moisture ruins the crunch.
- Rewarm sauce gently or serve chilled for contrast.
Even reheated, they stay crisp and flavorful—proof that good fried onions never go out of style.
Nutrition (per serving – estimated)
Calories: 545 | Carbohydrates: 62 g | Protein: 12 g | Fat: 28 g | Saturated Fat: 6 g | Fiber: 3 g | Sugar: 10 g | Sodium: 1825 mg | Cholesterol: 73 mg | Calcium: 130 mg | Iron: 4 mg
Frequently Asked Questions
Can I make these Onion Petals in the air fryer?
Yes! Spray them lightly with oil and air fry at 375°F for 10–12 minutes, flipping halfway. They turn out crispy and golden with less grease—great for lighter snacking.
What’s the best onion to use?
Sweet onions like Vidalia or Walla Walla are perfect. Their natural sugars caramelize during frying, balancing the spice in the seasoning.
How can I keep them from getting soggy?
Drain on a wire rack, not paper towels, to allow air circulation. Also, avoid covering them too soon after frying—steam softens the crust.
Final Thoughts
These Onion Petals are everything a good appetizer should be—crispy, flavorful, and just messy enough to make you smile. Whether you fry or air-fry, they deliver restaurant-quality crunch in your own kitchen.
- Always double-dip for extra crunch.
- Pair with the bloomin’ sauce for full flavor.
- Make extra—you’ll wish you had.
Crispy Onion Petals with Bloomin’ Sauce
Ingredients
Equipment
Method
- In a bowl, whisk together all bloomin’ sauce ingredients until smooth. Cover and refrigerate.
- Peel onion and slice into petals or wedges. Separate the layers gently.
- In a bowl, mix flour, seasoned salt, pepper, garlic powder, cayenne, onion powder, and smoked paprika.
- In another bowl, whisk together buttermilk and egg.
- Dip onion petals in the wet mix, then dredge in the flour mix. For extra crunch, repeat the dip and dredge.
- Heat 2 inches of oil in a deep skillet or Dutch oven to 350°F (175°C).
- Fry onion petals in small batches for 2–3 minutes per side until golden and crispy. Drain on paper towels.
- Sprinkle with salt and serve warm with bloomin’ sauce.
Nutrition
Notes
- Sauce and batter substitutions suggested for flexibility.
- Use a wire rack instead of paper towels to maintain crispness after frying.
- For a lighter version, use an oven or air fryer.
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