Remember the ‘Bloomin’ Onion’ finger food craze? You can still get them at some watering holes. And I know at least one fan who still makes them at home! But there’s something new you may like more than the Bloomin’ Onion!
I refer to what they’re calling The Onion Boil. It’s currently a viral side/snack fad-cum-trend that actually has a lot to recommend it!
Sounds intriguing…
It’s made for the grill, easy to prep, and – being 85 percent onion – fairly inexpensive. What other viral dish can you say all all that about?
Seriously…
Like it’s predecessor, the once-time-crave-rage Bloomin’ Onion, the idea of eating a whole onion with only some seasoning between it and you might put you off at first. But once you’ve tried it, you’ll forget all your misgivings and make it part of your go-to any-day supper sides roster – or even a favoured warm screen-front snack!
On top of being just great by itself, you’ll also soon discover there’s a lot of potential for customizing the Onion Boil to your personal preferences. We’ll get into that quirky dimension later…
Choice of Onion is key…
First, do your onion shopping with an eye to uniform size and flavour. Large is best – but no too large. The size of the onion you choose will ultimately determine total cooking time. Too large an onion might not fully cook in the middle in time it takes the outer layers to reach ultimate ‘doneness’. If you really love these oven-baked gems, just make more of them.
Nice, sweet Bermuda or Vidalia onions are your ideal choice. Otherwise, milder white onions will work. Though they may need a shot of some sweetener to balance out the flavours of the salt, butter and Cajun spices you’re going to add. In spite of the intuitive notion you might have, to use Red onions… Recipe originator Elaine Velie says they’re too strong, in their own unique way, to suit this application.
The source recipe for this dish has lots of details and pics describing the prep. Which I’ll admit is a little picky. But well worth every minute it takes.
What it is…
An onion boil is a whole onion that has been stuffed with butter, coated with seasonings like garlic powder, paprika, salt, and cayenne pepper, covered with more melted butter, and then wrapped in foil and baked at a medium-low temperature until tender.
Done right, the result will be unfailingly caramelized on top and creamy-smooth in the centre. You’ll want to eat it with a spoon! Or even spoon it out and spread it on fancy bread or toast. Or buzz it up in the bar blender and use it as a dip!
Though not actually boiled, it does boil, from the inside-out, in its own juices and that generous addition of butter. And you get to regulate the amount of Cajun seasoning used, plus the exact blend you prefer.
Perhaps the key tip is the tight kitchen foil wrap that keeps the dish moist and helps all those ideal onion-friendly flavours locked in.
My take
All of which is not to say that you can’t try other seasoning themes… Or open the top of the foil packs a little before the onion is cooked through, for a more-caramelized result.
And remember… You can top your Onion Boil with some sour cream – or something like classic plain Hummus – for a real treat!
However you elevate it (should you choose to do so), its rich, swicy juices will get your creative juices bubbling!
~ Maggie J.