Baked Blooming Onion with Thai Sweet Chili Sauce (Gluten-Free)

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Baked Blooming Onion with Thai Sweet Chili Sauce

It is reported that the blooming onion at Outback Steakhouse contains whopping 2210 calories and 134 g of fat! While I admit that some deep-fried treats taste really good, there are still ways to enjoy a blooming onion without making your tummy bigger or making you feel guilty. I noticed that there were already many baked blooming onion recipes on the Internet, so I created this gluten-free, Thai flavored version. I adopted the Thai sweet chili sauce from this one. For instructions on how to slice a blooming onion, please visit this page.


1 large onion
2 Tbsp coconut oil
1/2 cup gluten-free panko (or use a piece of dry gluten-free bread and process in a food processor)
1/4 tsp salt
Black pepper to taste
Cayenne pepper to taste
1 tsp dried cilantro (or fresh cilantro, minced)

4 Tbsp rice vinegar (I used brown rice vinegar)
4 Tbsp coconut sugar (or other natural sugar)
2 Tbsp water
1.5 Tbsp fish sauce
1 Tbsp sake or sherry
1 large garlic clove, grated
1 tsp crushed chili pepper
1 tsp potato starch


  1. Preheat oven to 400°F/200°C degrees.
  2. Peel and cut off the top 1/4 inch of the onion.
  3. Place the onion cut-side down. Starting 1/2 inch from the root, make a downward cut all the way through to the board.
  4. Repeat to make four evenly spaced cuts around the onion.
  5. Continue slicing between each section until you have 16 evenly spaced cuts.
  6. Turn the onion over and use your fingers to gently separate the outer pieces.
  7. Melt the coconut oil and brush the oil on both sides of the onion petals.
  8. In a bowl, combine panko, salt, pepper, cayenne, and cilantro. Sprinkle the panko mixture on the onion.
  9. Bake in the oven for about 30 – 40 minutes.
  10. In the meantime, place all the ingredients for the sauce except for the potato starch in a small pan.
  11. Bring to a boil. Reduce heat to medium and let boil for 3 – 5 minutes.
  12. In a small bowl, dissolve potato starch in 1 Tbsp of water. Reduce heat to low and add the potato starch mixture.
  13. Stir for a minute or so until the sauce is thickened.
  14. Taste the sauce and adjust the amount of sugar or chili.
  15. Infuse love and serve with the sauce on the side.

Servings: 4


  1. Barbara Minor says

    When do you put the panko on the onion?

  2. Barbara,

    Thank you very much for pointing out the oversight. I just updated the recipe. Please add the panko mixture after applying the coconut oil. I hope you will like it.