1 large Peri & Sons Farms® Sweetie Sweet® Onion
3 tbsp all-purpose flour
½ cup milk
2 large eggs
⅔ cup Panko breadcrumbs
2 tsp Cajun seasoning
1 tsp paprika
½ tsp kosher salt
Dipping Sauce
⅔ cup Greek yogurt
2 tbsp ketchup
1 tbsp chopped fresh parsley
1 tsp Worcestershire sauce
1 tsp paprika
½ tsp garlic powder
½ tsp kosher salt
Prep Time: 20 mins + 30 mins–24 hrs brining
Cook Time: 18–20 mins
Servings: 4
1 Use a large knife to cut the top off the onion, leaving the root intact. Peel off the skin. Lay the cut-side of the onion flat on a cutting board and use the knife to cut the onion into 12 sections for a smaller onion or 16 sections for a larger onion.
2 Once all cuts have been made, add the onion to a large bowl of water with 4 tbsp of salt (cut-side down) and allow the onion to brine for 30 minutes to 24 hours (if brining for longer than an hour, place the bowl of water and onion in the refrigerator). Remove the onion from the water, shake off excess water, and pat dry.
3 Preheat oven to 400° F.
4 In a tall measuring cup or bowl, whisk together milk and eggs.
5 Combine Panko, paprika, Cajun seasoning, and salt in another bowl.
6 Dip the onion, cut-side down into the milk and eggs mixture till all the sections are coated. Then dip the onion into the panko mixture. Use your hands to press panko mixture in between all the onion petals.
7 Flip the onion over and place on a baking sheet. Press panko mixture onto any spots that are not covered.
8 Bake for 18–20 minutes or until golden brown.
9 Combine the yogurt, ketchup, parsley, Worcestershire sauce, paprika, garlic powder, and salt for the dipping sauce. Serve the onion immediately from the oven with the sauce and enjoy!
To learn more about Peri & Sons Farms®, visit www.periandsons.com
