Grilled Bloomin’ Onion and Dipping Sauces

by cookingwithauntjuju.com

Recently, “The Kitchen” shared recipes for the Fourth of July. Katie Lee presented a grilled version of the famous “bloomin onion” but much healthier than the deep fried many people have tried (me for one) at Outback Steakhouse.  Her version sure did catch my attention as I love onions and this looked like the perfect appetizer with a steak dinner.

Grilled Bloomin' Onion and Dipping Sauces

  • 1 large Vidalia onion (or you could use a red onion)
  • olive oil spray for the heavy duty pie plate and onion
  • 1 tbsp. store-bought BBQ seasoning (I used Emeril’s Essence)

Dipping Sauce – Katie’s:

  • 1/2 cup mayonnaise (I did use lowfat)
  • 1 tbsp. prepared horseradish (after looking at the ingredients I decided to use Pure Horseradish)
  • 1 tsp. store-bought BBQ seasoning (I used Emeril’s Essence)
  • 1 tsp. Dijon mustard
  • Kosher salt and freshly ground black pepper to taste

Combine the dipping sauce ingredients and set aside.

My Version of Bloomin’ Dipping Sauce:

  • 1/2 cup mayonnaise (I did use lowfat)
  • 1 tbsp. ketchup
  • 1 tbsp. Pure Horseradish (not prepared)
  • 1/4 tsp. paprika
  • 1/8 tsp. dried oregano
  • kosher salt and black pepper to taste
  • pinch of cayenne pepper

Combine all of the ingredients and set aside.

I preheated my grill on high for 15 minutes and then  adjusted the temperature as the onion cooked. Spray a disposable pie plate with olive oil cooking spray. I did wash it to be used again…

Peel the onion and trim the root end. Slice the pointy stem end of the onion off. Turn the onion so the root end is facing up. Leave 1/2-inch rim around the root, make 4 cuts into the onion, down to the stem end. In each of the 4 sections make 3 more cuts (2 cuts would be better) from root to stem end. Turn the onion  over to reveal the onion petals; separate the layers.

Place the onion stem-side up in the prepared pie plate. Sprinkle with the BBQ seasoning and spray all of the petals with the cooking spray.

I just checked and Katie did post a video on how to cut the onion https://www.foodnetwork.com/recipes/katie-lee/grilled-onion-blossom-5304710

Place on the grill and roast for 45 minutes (check after 20 minutes). The onion petals should be tender and darkened on the ends. Serve warm with the dipping sauces.

Recipe by cookingwithauntjuju.com 

Ready to grill…

After 20 minutes…

Both dips were delicious; mine had a little more heat…

11 thoughts on “Grilled Bloomin’ Onion and Dipping Sauces”

  2. Great idea, to grill instead of fry. I too love onions, so will definitely keep this in mind!
    The dips also sound great, though I’d still use regular mayo, as I’m not too fond of the flavor and texture of the low-fat ones.

    Reply

    • Perfect way to make it in the summer and when it’s cooler I will try baking one. My husband had to have everything “full fat” including mayo, milk, butter, etc. I grew to enjoy 2% products and no one seemed to notice when I substituted. I’ve actually substituted 2% yogurt for sour cream in some recipes and love the texture and flavor. We are all different in our tastes, for sure 🙂

      Reply

      • Indeed it’s all about personal preferences. I use 2% yogurt as well and love it, but with mayo I feel the difference. Luckily, I don’t use it that often… 🙂

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