Foil Baked Onion Blooms


Foil Baked Onion Blooms

Servings 1 Bloom



  • Using a 3 to 3¾ inch jumbo yellow Idaho-E Oregon Onion, cut ½ inch off of the top and slightly trim the root end but DO NOT cut into the root base.
  • Bloom the onion with an onion bloom machine or by hand; see instructions below.
  • Set bloomed onion on a 10 inch square sheet of foil.
  • Use our recipes or create your own seasonings and spread the mixture over and around the petals.
  • Wrap the foil around seasoned bloom, pinching edges together tightly.
  • Repeat with as many onions as needed.
  • Place wrapped blooms upright in a pan and bake at 425°F for 25 to 35 minutes, depending upon oven and onion size.
  • When baked, onions should be tender but petals should still have body and stand upright.
  • Do not over bake.
  • After plating, petals may be fluffed with a fork.
  • Garnish with dry parsley flakes, paprika, dried red pepper flakes or fresh herbs for colorful presentations.
  • Baked, wrapped blooms may be held in warm, not hot, location for 1 hour before serving.

Bouillon Bloom:

  • Combine 1 crushed bouillon of chicken or beef with 1 Tbls. Butter and 1/8 tsp. of pepper per bloom.
  • Chicken seasoning compliments broiled, sautéed or grilled chicken or roast turkey; use beef to accompany steaks or roasts.

Barbecue Bloom:

  • Combine 2 Tbls. thick, smoky barbecue sauce and ¼ to ½ tsp. hot sauce per bloom.
  • Good with chicken, beef, ribs, and Mexican dishes.

Mesquite Bloom:

  • Sprinkle 2 Tbsp. of dry mesquite flavored marinade mix over each bloom.
  • This spicy bloom goes well with grilled beef, pork, chicken, or shrimp, beans and rice.
  • Serve with cilantro and lime wedges.

Caramelized Mustard Bloom:

  • Combine 1 Tbsp. of prepared yellow mustard, 1 Tbsp. of packed brown sugar and 1/8 tsp. of pepper.
  • Serve with ham, pork, or chicken.

Ginger-Teriyaki Bloom:

  • Sprinkle 1 Tbsp. of Teriyaki sauce, ½ tsp. of sesame seed oil, ½ tsp. of garlic salt, ½ tsp. of pared, finely grated fresh ginger root, and ½ tsp. of red pepper flake over each bloom.
  • Compliments fish, chicken, and Asian dishes well.

Mediterranean Bloom:

  • Spread 2 Tbsp. of prepared sundried tomato pesto over each bloom.
  • Sprinkle with ¼ tsp. of pepper and ¼ tsp. of garlic salt.
  • Serve baked bloom with slivered fresh basil leaves, pine nuts, and grated Parmesan cheese.
  • For a vegetarian meal or to accompany beef, lamb, pork, or chicken.

Hand Cut Blooms:

  • Peel the onion. Cut ½ inch off of the neck end.
  • Slightly trim the root end but DO NOT cut into the base.
  • Turn the onion upside down.
  • Insert a paring knife ½ inch below the root base and cut each quarter into four to six more sections by cutting downward.
  • Leave core intact until onion is cooked.