Blooming Aussie Onion

An ultra-crispy, pull-apart onion “flower” with a boldly seasoned crust—made for dunking and sharing.

Ingredients

• 1 large onion (sweet/brown), about 350–450g
• 1 cup (150g) all-purpose flour
• 1/3 cup (40g) cornstarch
• 1 tsp paprika
• 1 tsp garlic powder (or 2 garlic cloves, finely grated)
• 1/2 tsp onion powder (optional, pantry staple)
• 1/2 tsp dried oregano (or mixed herbs)
• 1/4–1/2 tsp cayenne pepper (optional, for heat)
• 1 1/4 tsp fine salt, divided
• 1/2 tsp black pepper
• 1 large egg
• 1 cup (250ml) cold water
• Oil for deep frying (enough for 4–5cm/2" depth in a pot)

Method

• 1

  Step 1: Prep the onion “bloom”

  Peel the onion and trim just a thin slice off the root end so it can sit flat, but **keep the root intact** (it’s the “glue” that holds the petals). Place cut-side down. Starting about 1.5cm / 1/2" from the root, slice downwards to the board to make 4 equal quarters, then slice each quarter into 3–4 sections (aim for 12–16 petals total). Gently spread the layers apart without snapping them off.

• 2

  Step 2: Seasoned dredge & batter

  In a bowl, mix flour, cornstarch, paprika, garlic powder, oregano, cayenne (if using), **1 tsp salt**, and pepper. In a second bowl, whisk egg with cold water and **1/4 tsp salt**.

• 3

  Step 3: Coat thoroughly (the key to crunch)

  Sprinkle a couple tablespoons of the flour mix between the onion petals, nudging it in with your fingers. Then dip the whole onion into the egg mixture, letting it run between the layers. Next, press into the flour mix, **turning and spooning flour into every crevice**. For extra-craggy crunch, dip back into egg, then back into flour once more.

• 4

  Step 4: Heat oil properly

  Heat oil in a sturdy pot to **180°C / 350°F**. (No thermometer? Dip a pinch of flour in—if it sizzles immediately and floats, you’re close.)

• 5

  Step 5: Fry until deep golden

  Carefully lower onion **cut-side down** into the oil. Fry 3–4 minutes, then gently turn and fry another 3–4 minutes until **deep golden brown and crisp**. If it browns too fast, lower heat slightly; if it’s pale and sluggish, raise heat.

• 6

  Step 6: Drain & season

  Lift out and drain on a rack (best) or paper towels. While hot, sprinkle with the remaining **1/4 tsp salt**. Rest 2 minutes so it sets and stays crisp.

Tips

• **Onion choice:** Sweet onions give the most “Aussie steakhouse” vibe, but any large onion works.
• **Extra crisp trick:** Cornstarch is your friend—don’t skip it. The double-dip (egg → flour → egg → flour) makes the signature rugged crust.
• **Don’t cut through the root:** If you do, the petals will fall apart in the oil.
• **Serve with:** A quick dunking sauce made from pantry staples works well—mix mayo (if you have it) with garlic, paprika, salt, pepper, and a splash of water to loosen.
• **Storage:** Best eaten fresh. Re-crisp in a **200°C / 390°F** oven for 8–10 minutes (it won’t be quite like fresh-fried, but still good).

Nutrition (per serving, estimate)