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Wow! Now, this is what I’m talking about! This is much better than my first Gluten Free Bloom’in Onion Recipe. In my earlier recipe, I adapted Chef Rob’s Gluten Free Onion Rings Recipe. This time, I used the spices that I enjoy most without it tasting like a spicy taco. Even the sauce is more on the mild side. I can’t wait to make them again. Don’t miss the Variation in the “Tips” section.
Should I Soak the Onion in Buttermilk?
You may have read other recipe that suggest soaking onion rings and other battered fried onion in buttermilk to remove the onion’s strong flavors. However, if you use sweet onion, there is no need to soak them in buttermilk or other dairy liquid.
Gluten Free Blooming Onion and Dipping Sauce
For the Dipping Sauce:
- 1 cup mayonnaise
- 1/2 cup chili sauce such as Heinz or Del Monte- this is NOT the same as Thai Chili or Cock Sauce
- 3/4 horseradish sauce/spread (optional, but highly recommended)
For the Gluten Free Blooming Onion:
- 1 large sweet yellow onion
- 2-1/4 cups white rice flour
- 2 tablespoons paprika
- 1/2 teaspoon dried oregano crushed
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground thyme
- Freshly ground black pepper
- 2 large egg yolks
- 1 cup gluten free beer Redbridge, or as needed (or less of sparkling water)
- 1 quart peanut oil or other high-smoke point oil or more as needed
To Make the Dipping Sauce:
Whisk together all of the ingredients, cover, and refrigerate, preferably overnight. It will thicken as it chills.
To Make the Onion Rings:
Preheat your oil to 375°F. Set aside a paper towel-lined plate on which you will drain your fried gluten free blooming onion.
Slice off about 1/2 an inch of the top of the onion and leave the root on the bottom. Slice into the onion from the top to the bottom just about 1/4-inch from the center, sliding the knife all of the way down. You want to leave the center untouched, which will hold everything together (pretty much). Repeat this step every 1/4-inch around the onion, creating 1/4-inch wide pedals. If any pedals fall off, set them aside. You can batter and fry them separately. Soak the blooming onion in ice water, upside down, for about 20 minutes. This will help open the pedals so that it looks like a blooming flower.
In a large bowl, combine the rice flour, paprika, oregano, cumin, thyme, pepper, and salt; set aside.
In a separate bowl, whisk together the beer, egg yolks, and a little salt; set aside.
Drain the onion thoroughly and place it in the beer-egg mixture. Tilt the bowl and take the onion in your hand and scoop the mixture over the entire blooming onion.
Place the onion on a baking sheet or other surface and spoon the dry mixture over the top. Shake any excess out back into the bowl of dry mixture.
Now, add some of the dry mixture, a little at a time, into the wet mixture until you have a thick enough batter that will adhere to the blooming onion. Don’t make it too thick or it will not crisp well. Add additional beer to thin out as needed.
Spoon the batter onto the top of your blooming onion. Turn it over and spoon some of the batter onto the bottom of the blooming onion.
Using metal tongs, lower the blooming onion into the hot oil and fry until crispy.
Remove from the hot oil and allow any excess oil to drip back into the fryer/pot. Transfer the onion to the paper towel-lined plate.
Add some of the dipping sauce to a small bowl and place the bowl over the center of the blooming onion. Push down on the bowl and it will break the onion open. If you push too hard it will split apart in one section, but you can simply close it back up.
To Make Onion Pedals with the Loose Pedals:
Take each onion pedal and dip it into the batter. Drop one at a time into the hot oil and fry until crisp, 2 – 4 minutes. Do not overcrowd the oil as this will reduce the oil’s temperature greatly and your pedals will not crisp well. Remove from the oil and drain on paper towels.
To make spicy-hot gluten free onion rings, be sure to add a few dashes of cayenne pepper.