Blooming Onion


  • Vidalia Onions
  • 6 Eggs, beaten
  • 2 cups Italian Bread Crumbs
  • 3 cups AP Flour
  • ¼ cup Onion Powder
  • ¼ cup Garlic Powder
  • 1/8 cup Paprika
  • ¼ cup Ben’s Heffer Dust


  1. Trim the tops of the onions off, peel, and make sure to keep the root intact.
  2. Cut from the top of the onion to about ¼ inch from the root, creating 12 equal sections.
  3. Soak in cold water for 60 minutes to allow the onion to bloom open.
  4. Add all ingredients to create the flour dredge. Shake the onion in the flour mixture to be sure to get flour in between each onion segment.
  5. Dip the floured onion in the egg wash, then evenly coat in bread crumbs.
  6. Preheat recteq® to 425°F.
  7. Add the onions on a non-stick grill mat and cook for about 30-40 minutes until golden brown and delicious.
  8. Note: Spray with butter during the cook for an even more crisp texture.