This recipe is a great summer side dish, inspired by ones at restaurants, but they are grilled instead of fried. The biggest challenge is to cut the onions just right (it took me a few tries). Once you get that down, it is very easy to brush these with oil and spices and pop them onto the grill. I recommend serving these with the lime aioli dipping sauce, which adds lots of flavor and contrast to the spicy blackened seasoning. This recipe is also dairy free and gluten free.
For this recipe, you will need:
- Yellow Onions: use large onions for best results and this variety since it is sweeter
- Olive Oil
- Vegan Parm: this recipe makes more than what you need but you can store it in an airtight container in the refrigerator and use it on lots of other vegetarian recipes from my website
- Blackened Seasoning: this is one of my staple spice recipes and you can use any extra on vegetables, shrimp, fish, or even cauliflower steaks
Tips:
- You can probably make this in your air fryer, but I have not tried it yet
- Make sure you use a sharp knife to cut through the onion and do it on a flat surface
How to Store:
- Store in the refrigerator in a sealed airtight container for up to 2 days and reheat in the oven for extra crispiness,
Grilled Blooming Onions
Ingredients
- 3 large yellow onions
- 2-4 tbsp olive oil per onion
- 1 1/2 tbsp vegan parm
- 2 tbsp blackened seasoning
Vegan Parm
- 3/4 cup cashews
- 2 tbsp nutritional yeast
- 1/4 tsp garlic powder
- 1/2 tsp salt
Lime Aioli
- 1/4 cup mayo
- 1 lime, juiced
- sprinkle of salt
- 1 tbsp water
Instructions
- Prep the onion cutting off about 1 inch of the top and bottom and then removing the outer layers of the onion. Turn the onion over so the base is on a flat surface and then starting at the top, cut lengthwise through the onion all around, leaving about ¼ inch on the bottom and not cutting through for every cut. Each cut should be 1-2 inches from each other so you end up creating 6-7 sections.
- Coat the onions well in oil with a pastry brush.
- In a food processor, blend all of the ingredients for the vegan parmesan cheese until the mixture is finely ground.
- Then sprinkle on the vegan parm + blackened seasoning and mix it in again with the oil by brushing it with the pastry brush.
- Spray the grill with oil and warm it to medium heat (200-300 degrees).
- Add the onions with the base down onto the grill and cook for 25 minutes or until onions become more translucent.
- While the onions are cooking, mix together the Lime Aioli in a small bowl.
- Remove carefully from the grill by using a spatula.
- Serve with the lime aioli as a dipping sauce and ENJOY!
Did you make this recipe?Tag @girlswhoeat!
