Grilled Blooming Onion: Your favorite steakhouse appetizer, healthified!
Hardest thing about this recipe?? THE PHOTO! Oh my gahhhhsh! I had NO idea that aluminum foil would make my eyes spin. Never, ever am I going to use aluminum foil, again. In a photo, that is. Blah. Sorry if your eyes are hurting… :-/
Happy Sunday!! You look lovely!
Wanna know what I’m doing today? Throwing a birthday party for my now 2-year old.
In just a few, short hours this house will be filled with screaming kids and MY friends. That’s right. It may be HER birthday party, but I’m throwin’ it, and if she can have her friends over, well then, so can I!
I sound like a brat… It must have something to do with my dissatisfaction with these pics.
So how do we feel about this blooming onion?? I happen to LOVE it!
Long time ago, when the docs told my dad to sloooooow down on the fried food, we had to find a quick way to healthify his favorite steakhouse appetizer – onion blossom. I think he was willing to ignore the doctor just because he couldn’t imagine life without the blossom. True story.
My mom’s attempt to bake it instead of frying it, just did not cut it. The next best thing was to throw it on the grill. She did, he loved it, and we all lived happily ever after. Wanna join? Make this!
I’m thinking you should probably make this for Father’s Day, too. ALL dads love this stuff. It’s a fact. Yes, it is. Ask your dad.
Now I’m gonna go and tend to the kids… and make myself a large pitcher of the oh-so-good Bambus Cocktail Drink. Lawd knows I’ll need it.
Grilled Blooming Onion
- 1 large white onion
- 1/2 tablespoon olive oil
- salt and fresh ground pepper , to taste
- 2 tablespoons shredded part skim mozzarella cheese
- 2 tablespoons shredded mild cheddar cheese
- 2 tablespoons your choice of steak sauce , hot sauce, soy sauce, etc...
- Heat the grill.
- Cut onion into 6 to 8 wedges, stopping 1/2-inch short of the bottom. Do not cut through to the bottom - leave bottom intact.
- Cut out a piece of aluminum foil.
- Place onion on foil and slowly open up the onion a bit, pulling the wedges apart.
- Drizzle onion with olive oil.
- Season with salt and pepper.
- Add cheeses in the open center of the onion.
- Drizzle the entire onion with sauce.
- Wrap it up tightly and grill for 30 to 35 minutes, or until onion is tender.
- Remove from grill and slowly open up the foil.
- Serve immediately.