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I've cracked the code on making Chili's famous Awesome Blossom right in your kitchen. That gorgeous golden-fried Vidalia onion opens up like a flower and gets so perfectly crispy. Every time I serve this with my special sauce people can't believe it's homemade.
Why You'll Love Making This
What makes this recipe special is how simple it really is. Just basic ingredients and spices create that restaurant-worthy crunch and flavor. It's become my go-to for game days and parties always disappears in minutes.
What You'll Need
- Vidalia Onion: Get a big sweet one it's our star.
- Mayo: Makes our sauce creamy.
- Sour Cream: Adds that perfect tang.
- Ketchup: Just enough for sweetness.
- Horseradish: Optional but adds nice kick.
- Sweet Paprika: For color and mild spice.
- Salt & Pepper: Don't skip the basics.
- Cayenne: Add to taste I like it spicy.
- Oil: For that perfect golden fry.
- Flour & Cornstarch: Makes it super crispy.
- Garlic Powder: Gives depth to our batter.
- Buttermilk: Helps everything stick.
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Let's Make It Together
- Start With The Sauce
- Mix up mayo sour cream ketchup all those spices. Let it chill while we work makes the flavors blend.
- Get That Oil Hot
- Heat to 375°F exactly need enough to cover our onion.
- Create The Blossom
- Cut that onion like a flower keep the root whole. Gently spread those petals they're like nature's art.
- Dress It Up
- Dust with seasoned flour dip in buttermilk then more flour. Get between all those petals.
- Time To Fry
- Lower into hot oil watch it turn golden about 5 minutes.
- Ready To Share
- Drain well serve hot with that amazing sauce.
Perfect Petals
Let me share my secret for that beautiful blossom shape. Cut about half inch off the top peel it nice and clean. Start at the top cut down in quarters then divide those into smaller petals. Keep that root intact it holds everything together. Give those petals a gentle spread before battering they'll open up beautifully.
My Best Tips
Keep your eye on that oil temperature 375°F is the magic number. I love using my spider tool for lifting and lowering keeps everything safe and neat. Take your time coating each petal that extra attention makes it extra crispy.
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Air Fryer Magic
Got an air fryer? This works beautifully in there too. Heat it to 400°F give everything a good spray with cooking oil. Ten minutes usually does it but keep an eye on it after five each fryer's a bit different.
Switch Up The Sauce
Play with that sauce make it your own. Skip the horseradish if you like it mild or try it with BBQ sauce honey mustard even buffalo sauce. Each one brings something special to the party.
Fresh Is Best
This one's best fresh out of the fryer while it's hot and crispy. Make your sauce ahead up to two days keeps perfectly in the fridge. But those crispy petals? They're meant to be enjoyed right away.
Quick Answers
Vidalia onions make this special but any large sweet onion works too. Make sure your pot's big enough for the whole blossom oil needs room to bubble. And that sauce? Add spice little by little until it's just how you like it.
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Frequently Asked Questions
- → Why use Vidalia onions?
- Vidalia onions are sweeter and milder than regular onions. Large size works best for blooming.
- → How do I prevent breaking the onion?
- Cut carefully, leaving root intact. Handle gently when coating and frying to maintain shape.
- → What's the best oil temperature?
- Maintain 375°F for crispy exterior without burning. Use thermometer for accuracy.
- → Can I make sauce ahead?
- Prepare sauce up to 2 days ahead and refrigerate. Let warm slightly before serving.
- → How do I cut the onion properly?
- Start cuts 1/2 inch from root, make quarters first then divide sections. Keep root intact to hold shape.