Baked Blooming Onion With Thai Sweet Chili Sauce (Gluten-Free)
photo by InnerHarmonyNutriti
- Ready In:
- 1 large onion
- 2 tablespoons coconut oil
- 1⁄2 cup panko breadcrumbs (gluten-free, or use a piece of dry gluten-free bread and process in a food processor)
- 1⁄4 teaspoon salt
- black pepper
- cayenne pepper
- 1 teaspoon dried cilantro (or fresh cilantro, minced)
- 4 tablespoons rice vinegar (I used brown rice vinegar)
- 4 tablespoons coconut sugar crystals (or other natural sugar)
- 2 tablespoons water
- 1 1⁄2 tablespoons fish sauce
- 1 tablespoon sake or 1 tablespoon sherry wine
- 1 large garlic clove, grated
- 1 teaspoon crushed chili pepper
- 1 teaspoon potato starch
- 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.
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