Crispy Blooming Onion

The air fryer creates a gorgeous golden-brown blooming onion that'll make your mouth water the second it's ready. Your kitchen will smell amazing as this healthier spin on a favorite appetizer cooks up. You'll get that awesome crunch without dunking the whole thing in oil. Every little petal gets covered in tasty seasoning, and the homemade dipping sauce we've whipped up makes this treat something you won't forget.

I've brought this to tons of family get-togethers and people always wander into the kitchen asking what smells so good. Even my onion-hating nephew asks for more when I make this version.

Key Ingredients and Shopping Advice

• Large Vidalia Onion: Get a big, solid one without mushy parts. Find one with a flat bottom so it stands up nicely in your air fryer
• Regular Flour: The unbleached kind gives slightly nicer color, but honestly both types work great for getting that crunchy outside
• Paprika: Go for Hungarian sweet paprika if you can find it - it adds beautiful color and a touch of sweetness that makes the onion taste even better
• Real Buttermilk: Don't substitute with milk and vinegar - actual buttermilk has the perfect thickness to help the coating stick properly
• Mirin: This sweet Japanese cooking wine is our secret weapon in the dipping sauce - it balances out the mayo wonderfully
• Good Mayo: Skip the light stuff and use full-fat mayonnaise for your sauce - it makes for a much tastier dip

The Step-By-Step Method

Getting The Onion Ready:

Cut off 1/4 inch from the onion's top but keep the root end intact. Carefully remove the outer skin while making sure the root stays solid. Cut the onion into quarters but stop about 1/2 inch from the bottom. Keep cutting each section until you have 16 even cuts. Soak in ice water for 15 minutes to help the petals open up naturally.

Making The Coating:

Mix all the dry stuff together until the spices spread evenly through the flour. In another bowl, combine eggs and buttermilk until they're completely mixed with no streaks. Set up your coating station in this order: flour mix, egg mixture, and an empty plate.

Coating The Onion:

Use paper towels to get the onion completely dry for maximum crispiness. Working from the middle, sprinkle flour mix between all the petals. Turn the onion around to cover all outside areas evenly. Pour the egg mix between all layers for total coverage. Go back to the flour mixture one last time, pressing it onto every petal.

Air Frying Time:

Heat up the air fryer for 5 minutes at 375°F. Spray the basket with olive oil so nothing sticks. Put the coated onion in with the root side down. Spray it all over with olive oil, making sure no dry flour spots remain. Cook for 5 minutes and check how it's browning. Spray any pale areas with more oil and keep cooking. After another 5 minutes, check if the petals are crispy. Add a final spray of oil and cook 2-3 more minutes if needed.

Pin it

Picking The Perfect Onion

Sweet onions really change as they cook, getting almost candy-like which matches wonderfully with the seasoned coating. I learned this by mistake when I ran out and used a regular yellow onion once. It tasted fine but missed that amazing sweet-savory combo that makes this appetizer so special.

Making The Best Dipping Sauce

The dipping sauce isn't just something on the side - it's a crucial part of the whole experience. Let it sit in the fridge while you're cooking the onion so all those flavors can mix together properly. I've found that if you add the melted butter at the very end while constantly stirring, you'll get the smoothest sauce possible.

Pin it

This air fryer blooming onion has become the thing everyone asks me to bring to parties. There's something magical about the mix of the crunchy outside, soft inside, and that creamy sauce that feels fancy yet comforting at the same time. It does take some careful prep, but trust me, it's totally worth it. The best part is watching everyone's expressions when you bring it to the table.

Frequently Asked Questions

→ Why pick Vidalia onions?

They’ve got a mild taste and natural sweetness compared to other varieties.

→ Tips for getting the onion to bloom?

Cut the onion and chill it in ice water to separate the layers better, then dry completely.

→ Can I prep the sauce early?

Sure thing! Mix it up to 3 days ahead and store in the fridge.

→ No mirin on hand—what now?

Rice vinegar or even plain water works just fine instead.

→ Why spray oil while cooking?

It helps the onion brown evenly and stay nice and crispy.