By Cuisine Traeger
No need to go to a lousy chain steak house anymore for a blooming onion, you can now make this iconic dish right in your backyard with minimal effort.
Temps de préparation
Temps de cuisson
Granulés
4
Activating this element will cause content on the page to be updated.1 Large | Oignon Vidalia |
4 Cup | farine tout usage |
1/4 Cup | ail granulé |
1/4 Cup | poudre d'oignon |
4 Tablespoon | sel casher |
1 Tablespoon | poivre noir |
1 Tablespoon | paprika |
2 Tablespoon | poivre de Cayenne |
1/2 Tablespoon | Moutarde Moulue |
1 Tablespoon | huile de canola |
1 Quart | babeurre |
To Taste | sel et poivre |
4 Tablespoon | fromage parmesan râpé |
1 Tablespoon | persil frais |
1
Peel the onion, but do not cut off the root end. Cut into 8 wedges about 1/2” from the bottom, making sure not to cut all the way through. Carefully separate the onion sections.
2
Combine all ingredients for the coating in a medium bowl and mix well. Split the coating in half between two medium bowls.
3
Pour buttermilk in a medium bowl and season with salt and pepper.
4
Dredge onion into the flour mixture, then in the buttermilk, then back into the flour mixture.
5
Place the onion root side down onto a sheet tray lined with parchment paper and spray with oil spray.
6
When ready to cook, set temperature to High and preheat for 15 minutes. Place tray in the middle of the grill and cook for 30 minutes.
500 ˚F / 260 ˚C
00:30
7
After the onion has cooked and opened up, finish by sprinkling the cheese evenly over the onion, and grill for another 2 minutes, or until the cheese has melted.
500 ˚F / 260 ˚C
00:02
8
Garnish with fresh parsley. Serve immediately with lemon wedges and your favorite dipping sauces. Enjoy! *Cook times will vary depending on set and ambient temperatures.
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