Lemon Herb Blooming Onion
Lemon Herb Blooming Onion is filled with a savoury mixture of panko, Parmesan, parsley, garlic, mustard, and lemon. The air fryer makes the onions tender with a crisp golden topping.
Equipment
- medium mixing bowl
- paring knife
- Serving plates
- Small spoon
Ingredients
- ½ teaspoon Black Pepper freshly ground
- 2 cloves Garlic minced
- 2 tablespoons Fresh Lemon Juice
- 2 tablespoons Fresh Parsley chopped
- 6 tablespoons Mayonnaise
- 2 tablespoons Olive Oil
- 2 large Yellow Onions 14 ounces each
- ¾ cup Panko Breadcrumbs
- ½ cup Parmesan Cheese grated
- ½ teaspoon Kosher Salt
- 4 teaspoons Whole-Grain Dijon Mustard
Instructions
- Place the first onion on a cutting board.
- Trim the top from the onion.
- Remove the dry outer skin.
- Keep the root end intact.
- Turn the onion upside down with the root facing upward.
- Use a paring knife to cut vertical slits halfway through the onion at ½-inch intervals.
- Avoid cutting through the root because it holds the onion together.
- Repeat the cutting process with the second onion.
- Turn the onions right side up.
- Gently separate the sections until they open like flower petals.
- Drizzle the cut surfaces with the olive oil.
- Season the onions evenly with kosher salt and freshly ground black pepper.
- Preheat the air fryer to 350°F (177°C).
- Place the onions petal-side up in the air fryer basket.
- Cook for 10 minutes.
- Combine the panko breadcrumbs, Parmesan cheese, mayonnaise, lemon juice, parsley, mustard, and garlic in a medium mixing bowl.
- Stir until a smooth and evenly combined paste forms.
- Carefully remove the onions from the air fryer.
- Use a small spoon to distribute the breadcrumb paste between the onion petals.
- Spread the remaining filling over the tops of the onions.
- Return the stuffed onions to the air fryer.
- Increase the temperature to 375°F (190°C).
- Cook for approximately 5 minutes.
- Check that the centres are tender and the breadcrumb filling is golden brown.
- Cook for another 2 minutes when the centres remain firm.
- Carefully transfer the onions to serving plates.
- Cut each onion in half.
- Serve immediately.
Notes & Wine Advice
Serving Suggestions
Serve half a stuffed onion per person as an appetiser, vegetarian main course, or substantial side dish. A crisp green salad, roasted potatoes, grilled vegetables, or crusty bread can complete the meal. For sharing, place the onions in the centre of the table and separate the petals with a small knife.Recipe Notes
Keep the root end completely intact because it holds the onion petals together. Cut only halfway through the onion and leave a solid section around the root. Large onions may require several additional minutes before their centres become tender.Variations
Replace Parmesan with mature cheddar, Pecorino, or a vegetarian hard cheese. Add chopped basil, thyme, oregano, chilli flakes, or finely chopped olives to the filling. Regular Dijon mustard can replace the whole-grain version when you prefer a smoother texture.Storage
Refrigerate leftovers in an airtight container for up to two days. Reheat them in the air fryer at 350°F until hot and crisp. Microwave reheating is possible, but it will soften the breadcrumb topping and onion petals.Wine Advice
A fresh Sauvignon Blanc complements the lemon, parsley, and mustard while balancing the mayonnaise and Parmesan. A lightly oaked Chardonnay is a rounder choice for the rich breadcrumb filling.Nutrition values
Calories: 350 kcal | Carbohydrates: 32 g | Protein: 8 g | Fat: 22 g | Saturated Fat: 6 g | Sodium: 590 mg | Sugar: 7 g