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Spicy Onion Bloom

By Paula Deen


Featured in:

Paula Deen's Air Fryer Cookbook

Difficulty: Easy

Prep time: 90 minutes

Cook time: 10 minutes

Servings: 2


Spicy Onion Bloom

  • 1 large sweet onion
  • 1 cup buttermilk
  • 1 teaspoon Paula Deen Hot Sauce
  • 1½ cups all-purpose flour
  • 1 teaspoon cayenne pepper
  • 2 tablespoons Paula Deen House Seasoning
  • 2 large eggs
  • 1 teaspoon water
  • 1 cup panko bread crumbs
  • oil, for spraying

Dipping Sauce

  • 2 tablespoons mayonnaise
  • 2 tablespoons prepared horseradish
  • 2 tablespoons ketchup


Spicy Onion Bloom

Cut off top ½ inch of onion and peel. Without slicing through root end of onion, make 12 to 16 cuts toward the center, creating wedge-shaped “petals.” Remove about 1 inch of onion from center, and gently separate outer pieces without removing them.

In a medium bowl, mix buttermilk and The Lady & Sons Signature Hot Sauce. Completely submerge onion in buttermilk mixture. If onion doesn’t fully submerge, add ice water until it does. Refrigerate for 1 hour.

In a large bowl, combine flour, cayenne pepper, and House Seasoning. Remove onion from buttermilk mixture and shake off any excess. Place onion in flour mixture, place a plate over top of bowl, and shake onion in flour to distribute flour inside and around outside of onion.

In a medium bowl, beat eggs with water. Place breadcrumbs in a shallow dish. Dip flour-coated onion in egg mixture to coat, roll in and sprinkle with breadcrumbs to coat, and spray with oil. Refrigerate for 15 minutes.

Spray onion with oil and place in air fryer basket. Set temperature to 400 degrees, and air fry for 5 minutes. Turn onion, spray with oil, and air fry for 3 minutes more.

Serve onion warm with dipping sauce on the side.

Dipping Sauce

In a small bowl, combine mayonnaise, horseradish, and ketchup.