Author Topic: Bloomin Onion on my Traeger (Read 7038 times)

Smokin Don · « **Reply #-1 on:** July 25, 2013, 01:22:50 AM »

July 24, 2013

Our daughter in law signed up for a weekly produce basket at work and brought me the largest onion I think I have seen from a local garden. The first thought was make a bloomin onion. I did not want to deep fry it so looked up how to bake one. Anything done in an oven I can usually do on my Traeger. I got some ideas how to do one. I told the kids to come over for supper; we would get our favorite pizza from Sandman and I would do the bloomin onion.

Years ago Sandman’s Dad gave me a hint when I told him I wanted to do one at home. He said after you slice it soak it in ice water and it will bloom easier. That works well.

After I got the onion all bloomed, spread out, I beat an egg and brushed it on and then sprinkled on Panko bread crumbs I had seasoned with some Penzey’s old world seasoning. I pre-heated the Traeger to 325 deg. and as soon as I put the onion on went to 350 deg. It was done when the pizza was ready about a half hour.

Everyone liked this, Sandman’s pizza and my bloomin onion! I had some Benedictine cheese spread and some ranch dressing to dip the onion petals in. My son said after having this one he wouldn’t want one deep fried again.

My pizza and onion w/dip

Smokin Don

Wing Commander · « **on:** July 25, 2013, 03:11:42 AM »

That looks really cool, Don. Seems to be an alternative for deepfrying the blooming onion.

muebe · « **Reply #1 on:** July 25, 2013, 07:28:03 AM »

I have never had a blooming onion baked and your's looks great Don

smokeasaurus · « **Reply #2 on:** July 25, 2013, 08:17:13 AM »

Very impressive slicing......

Scallywag · « **Reply #3 on:** July 25, 2013, 08:43:39 AM »

That is some very nice knife work.. looks good Don!

Smokin Don · « **Reply #4 on:** July 25, 2013, 09:32:22 AM »

I should have added about the slicing, it is easy. You just cut the top off and peal the outer layers off to the root. I slice a little off the root end to help it set level. Turn it cut side down on a cutting board then take a knife starting about an 1/8 inch from the root and cut straight down through. Don

drholly · « **Reply #5 on:** July 25, 2013, 01:20:45 PM »

That is a serious onion! I really like the idea of not deep frying it (nothing against deep frying - just like a change of pace.) This looks fantastic. Will be trying that this weekend. Thank you for sharing it!

deestafford · « **Reply #6 on:** July 25, 2013, 06:17:14 PM »

Don, Those are good. I've been doing them for awhile and we are fortunate here to have the Vidalia sweet onion. If you cannot get them or another sweet onion you can add some sugar to the water and it will take some of the heat and bitterness out of the onion. Dee

drholly · « **Reply #7 on:** July 25, 2013, 06:29:28 PM »

Quote from: deestafford on July 25, 2013, 06:17:14 PM

Don, Those are good. I've been doing them for awhile and we are fortunate here to have the Vidalia sweet onion. If you cannot get them or another sweet onion you can add some sugar to the water and it will take some of the heat and bitterness out of the onion. Dee

Good tip, thanks, Dee!

Keymaster · « **Reply #8 on:** July 25, 2013, 07:25:04 PM »

That looks awesome Don!! Nice knife work!! I had one of those about 15 years ago at the fair, there real good

Dakota Don · « **Reply #9 on:** July 26, 2013, 12:29:37 AM »

Looking Good

Thanks for the details and pictures Don! And, yes, now I'm craving a Bloomin' onion.