Baked Onion Blossom


  • 1 Large Yellow Onion


Seasoned Breadcrumbs

  • 5 Slices Canyon Bakehouse Bread, dried
  • 1 tsp. Paprika
  • ½ tsp. Dried Parsley Flakes
  • ½ tsp. Dried Oregano
  • ½ tsp. Dried Thyme
  • ½ tsp. Garlic Powder
  • ½ tsp. Salt
  • ½ tsp. Black Pepper
  • ½ tsp. Cayenne Pepper (optional)
  • 2 Eggs, whisked


Dipping Sauce

  • ½ C. Sour Cream
  • 2 Tbsp. Ketchup
  • 1 tsp. Horseradish Sauce
  • 1/8 tsp. Paprika
  • 1/8 tsp. Garlic Powder
  • 1/8 tsp. Oregano
  • 1/8 tsp. Cayenne Pepper
  • Salt to taste



  1. Preheat oven to 400 degrees and prepare a baking sheet with parchment paper.
  2. Remove the outer skin of the onion and, leaving the root intact, cut the top off.
  3. Place the cut surface of the onion down on a cutting board. Beginning ½ inch from the root, make 12 cuts, straight down and evenly spaced around the onion.
  4. Flip the onion over and gently open the petals.
  5. Place the dried bread slices into a high-powered blender and pulse. Add the remaining ingredients for the seasoned breadcrumbs and blend until fine.
  6. Starting from the bottom and working quickly, brush each petal with the whisked egg and sprinkle with the seasoned breadcrumbs until the entire onion is coated.
  7. Place aluminum foil loosely over the onion, securing the edges. Bake for 5-8 minutes.
  8. Remove the foil and bake for another 10 minutes until edges are just browned.
  9. Clean the blender and place all of the ingredients for the dipping sauce inside. Blend until smooth.
  10. Serve the onion intact, to be eaten petal by petal with dipping sauce on the side.