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

READY IN: 55mins
YIELD: 1 onion




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