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Grilled Onion Blossoms

Grilled onion blossoms feature a whole sweet onion cut into a blossom shape, charred on the grill, and opened up so the seasoning looks visible in every wedge. Wrapped in foil for tenderness, then finished for caramelized edges with fresh parsley and a dipping sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large sweet onions Whole onions
  • 0.25 cup olive oil
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp cayenne pepper
  • 0.25 tsp salt To taste
  • 0.25 tsp pepper To taste
  • 1 ranch or comeback sauce for dipping Serve on the side
  • 1 tbsp fresh parsley for garnish Chopped or leaves

Equipment

  • 1 sheet pan

Method
 

Shape the onion blossoms
  1. Cut off the top of each onion and peel away the papery skin, leaving the root intact. Keep the root connected so the wedges stay attached.
  2. Make vertical cuts from the top down, stopping before the root, creating 8-12 wedges that remain attached. Go evenly so the blossom opens in a uniform pattern.
  3. Gently separate the wedges to create a blossom shape. Open it just enough to see the wedge layers without tearing the base.
Season and grill
  1. Brush the onions with olive oil, coating all the separated wedge surfaces. Use a light, even layer so seasoning clings.
  2. Sprinkle paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper over the onions. Ensure seasoning lands between the wedges as well.
  3. Wrap each onion in foil and grill over medium heat for 25-30 minutes until tender and caramelized. You should see browned edges and a soft, easily pierced center.
Finish and serve
  1. Unwrap the onions and let them rest briefly so they hold their shape. The blossom should look charred and opened with seasoning visible.
  2. Garnish with fresh parsley and serve immediately with ranch or comeback sauce for dipping. Serve alongside the onion so the dipping sauce is ready to go.

Notes

Pro tip: keep the cuts stop short of the root so the blossom stays intact during grilling. Refrigerate leftovers in a covered container up to 3 days; rewarm on the grill or in a 350°F oven until hot. Freezing is not recommended because the wedges can soften and lose structure. For a dairy-free option, use a dairy-free ranch-style sauce for dipping.