The Trick to the Best Restaurant-Style Blooming Onion You'll Ever Make!

One large onion, two tricks, and a restaurant appetizer made at home. The first trick solves the cut: a sturdy glass under the onion gives the knife somewhere to stop, so every petal is cut to the same depth and the root stays in one piece. The second solves the opening: raw petals snap when you spread them, but one minute in the microwave makes them flexible enough to fan out by hand. The rest is discipline — cool the onion completely and let the petals dry, because coating it warm and damp is the one mistake that ruins the crust. Then a double coating of seasoned flour with cornstarch and baking powder, an egg-and-kefir wash, flour again, and five minutes base-down in 170 °C oil until deep golden and craggy. While it fries, a tangy Greek-yogurt dip comes together with herbs, mustard, lemon and a little grated red onion. Every petal separate, coated all the way around, and crisp right to the centre.