Ingredients:

  • 1 large sweet onion (approx. 12 oz / 340 g)
  • ½ cup (60 g) whole wheat flour
  • ½ cup (60 g) breadcrumbs (preferably panko for extra crunch)
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ½ tsp cayenne pepper (adjust for heat preference)
  • Salt & pepper, to taste
  • 1 large egg (or flax egg for vegan)
  • ½ cup (120 ml) unsweetened plant-based milk (e.g., almond, soy)
  • 1 cup (240 ml) unsweetened cashew cream or Greek yogurt
  • 1 cup (100 g) shredded low-fat cheddar cheese (or dairy-free cheese)
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tbsp lime juice
  • Salt, to taste

Instructions:

  1. Prepare the onion by peeling and trimming the ends, cutting it into petals, and soaking it in ice water for 30 minutes.
  2. In a bowl, combine whole wheat flour, breadcrumbs, paprika, garlic powder, cayenne pepper, salt, and pepper. In another bowl, whisk together the egg and plant-based milk.
  3. Remove the onion from ice water and drain well. Dip the onion in the egg and milk mixture and sprinkle the seasoning mixture onto the onion.
  4. For air fryer: Preheat to 375°F (190°C) and cook the onion for 15-20 minutes until golden and crispy. For oven: Preheat to 400°F (200°C) and bake for 20-25 minutes until crispy.
  5. In a saucepan over low heat, combine cashew cream (or Greek yogurt), shredded cheese, chili powder, cumin, lime juice, and salt, stirring until melted and smooth.
  6. Serve the blooming onion on a platter and drizzle the chilli cheese sauce over the top or serve it on the side for dipping.