…isn’t it funny how we have those foods we love and the foods we loath? When I was younger I had a thing about avocados and i’m sure my mum will tell you about the times I would be dragged kicking and screaming into the local curry house which seems so odd to me as I simply love both now… I also hated school custard with a vengeance – the dried skin, that acrid fake smell, the yellowness of it all. I’m still not a hundred percent a custard fan but at a push, if it’s home made with plenty of cream and vanilla then I can cope… I have friends who don’t like cheese… not for dietary reasons, just because they don’t like it and this is so alien to me. I could live on cheese and bread alone. Any type of cheese. Big blocks of cheddar or delicate wedges of creamy brie, I love it all… which is probably why I have a belly shaped like a cheese roll…
baked cheesy onion blossom
I think it was an episode of Will & Grace where Grace orders onion blossom from a salubrious seafood shack that first got me intrigued by the idea of this very north american delicacy… normally it would be deep-fried in a cajun style batter and i’m still yet to try this original version, it’s funny because I almost like the idea in my mind of how it would taste more than actually trying it, however, I had a glut of onions leftover from my cooking-demo weekend and thought these the perfect way to use them up… and they are glorious when baked – the topping is crunchy with a kick whilst the onion is mellow and soft… I was also sent some gorgeous cheddar from the very kind folks at Davidstow and I wanted to get creative with it and thought this was the perfect opportunity…
… Davidstow has always been my absolute favourite cheddar. It has an unmistakable crumbly creaminess that I have never tasted in another cheddar and they have won many deserving awards over the past 60 years of business. They sent me 3 different vintages – the cornish classic mature, the cornish crackler extra mature and a 3 year special reserve which, lord knows how, I haven’t opened yet but i’m planning to use them all in recipes over the next few weeks so look out for some super-cheesy posts…
makes 2 onion blossoms
2 large onions
1 large free-range egg
1 teaspoon smoked paprika
1 teaspoon chinese five spice
2 tablespoons plain flour
50g butter – melted
olive oil
100g strong cheddar cheese – very finely grated
don’t attempt this without a really sharp knife…
take the onion, cut off the non-root end and peel the onion, then shave off a slither of the root so that it can stand flat on your baking tray – just be careful not to slice off the whole root as you need it to hold the onion together
now cut across the onion from the tip down to the root but not cutting through the root, then turn it 90 degrees and cut through it again, continue to cut until you’ve divided it into 16ths, now gently prise apart the layers of the onion so it opens up like a flower
in a large bowl beat the eggs with a dash of milk and then beat in the melted butter and a couple of tablespoons of olive oil
in another bowl mix together the spices, flour and cheese
dip the onion into the egg and make sure all the layers are thoroughly drenched then place the onion on a baking tray and sprinkle generously with the flour and spice mix making sure you get it into all the layers
pour the remaining butter and egg mix onto the onions before baking slowly on 150C for about 30 mins or until the onion softens and opens beautifully
pull apart and eat with lashings of garlic mayonnaise
eat and of course, enjoy!
I've wanted to try these for YEARS but was put off by the huge amount of fat they must absorb when deep fried. I've never seen a baked version before, I'm going to give them a go. Although having commented, I don't suppose I'll be surprising Mark with them.
I have seen these on Pinterest and like Jane have wanted to try making them for ages, as they look bloody lush Dom! Yours is absolutely drop dead cheesy gorgeous – love it! Karen xxx
Mmmmmmmm. I've seen onion blossoms before and would love of try one but have always been put off by the frying. I'm definitely trying this though – it looks so good!
Thanks for researching and refining the non-fried version, Dom!
This is such a GENIUS idea! I'd never heard of it before and am salivating at the thought of it. Thank you so much for sharing Dom. Vohn x
A visual delight, and I bet it tastes wonderful too. Will definitely try this. x
Well let me say I opened this and went “yes that looks nice” and dismissed it. Sorry.! then I opened all my emails again tonight to read more carefully, and of course the man who is always over my shoulder went “wow what's that! That looks like me!” Yes but I didn't want to say … really … its an onion. But then we do love our onions and this is such a gorgeous recipe (I read your blog more thoroughly! Sorry I seem to be apologise a little now.) I question the 5 spice. But then I haven't tasted it yet. Cheese and Onion what better combination that why they make chips (sorry crisps) with that flavour. I have discovered a most beautiful local cheddar called Watsonia Cheddar made in Victoria if you have the opportunity to taste it is very lovely. Popping these onions in the oven tomorrow night with dinner.
I LOVE onion blossoms!!! and to find a version that is baked and not fried (although fried is so very good) is a plus!! Love this version, can't wait to try it myself 🙂
I have tried the onion blossoms at a steakhouse in the States and I must say I like the idea of your baked version much better. I do love a good onion ring so this just allows me more.
Awesome blossoms are a real treat at steakhouses here in the States … I like mine served with hot spicy cheese sauce for slathering the petals through … heart attack on a plate, but my goodness, how delish! Smart boy, doing the baking twist on this crunchy side!
fab comment!… If you don't want to go down the 5 spice route then do something more cajun maybe?… it was delicious but needed plenty of garlic mayo xx
Ahh yes a little cajun I can handle.
I love this baked version. it looks super yummy and cheesy!
I have so much to say on this and so little time. Here's the concise version:
1. You know people who don't like cheese? And you call them friends?!
2. I have never heard of onion blossoms. I thought you were going to make something tricksy involving stuffing an onion flower (a bit like a zucchini blossom) and thought, hmmm, nice, but too fiddly.
3. Then I read the recipe properly and thought, YUM!
Nice one, Dom!
Onions and cheese always go down well in our house, so something that combines them like this is just a gift from heaven. I especially like the 5 spice touch and Cornish Crackler is hard to stop eating. Now as for Will and Grace, I'd completely forgotten about that series. I must go and watch a rerun.