Adapted from a recipe at Delish.com, this is a fun alternative to a fried onion blossom! The sauce is a definite must (and probably my favorite part!)
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- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon ketchup
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon paprika
- pinch red cayenne pepper
- salt and pepper optional, as needed
- 2-4 onions Vidalia or other onions, peeled with root end left intact
- 1/2 cup Parmesan cheese finely grated
- 1 tablespoon paprika
- 1/8 teaspoon red cayenne pepper
- 1/2 teaspoon Italian seasoning
- fresh chopped parsley for garnish, optional
- salt and pepper optional, as needed
- olive oil or other oil to drizzle over prepared onions
Ingredients
For the Dip:
For the Onion
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- Preheat grill over medium-high.
- Make the dipping sauce: In a small bowl, combine mayonnaise, sour cream, ketchup, Worcestershire, paprika, and cayenne. Season with salt.
- Make seasoning cheese mixture for the onion: In a small bowl, combine Parmesan, paprika, cayenne, and Italian seasoning. Season with salt.
- Prepare Onions: Cut stem off onion and place flat side down. Cut 1/2" from the root down, into 12 to 16 sections, making sure not to cut through root. Flip over and pull sections of onion out gently to separate petals. Sprinkle all over with cheese-spice mixture.
- Drizzle onions with oil and grill covered until tender and lightly charred, about 15 minutes.
- Garnish with parsley and serve with dipping sauce.
Stacy's Notes: Tim saw a recipe online, at Delish.com, and we modified it to try it out, and used what we had on hand. We didn't have Vidalia onions, just regular yellow ones, so we used those. For the two of us, we just used two onions, and halved the other ingredients (for the dipping sauce and we also halved the cheese mixture that goes over the onions). We prepared the onions and drizzled and poured the cheese spice mixture over the onions, then drizzled with olive oil and tented with foil on our grill tray. I'm not sure how long Tim grilled them, the original recipe says 15 minutes but ours might not have gone that long.