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

Total Time
Prep 15 mins
Cook 40 mins

Instead of ordering the blooming onion at Outback Steakhouse which contains whopping 2210 calories and 134 g of fat, you can enjoy this at your home! For more healthy, gluten-free, pesco-vegetarian recipes, please visit my blog,

Ingredients Nutrition


  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.