- 3/4 cup flour
- 1large yellow onion
- 1 cpu almond milk or water
- 1 cup Panko, blended into a fine dust
- 2 tsp. paprika
- 1 tsp. garlic powder
- 1 tsp.onion powder
- 1 tsp. kosher salt
- Preheat oven to 400°. Heat a large pot of boiling water.
- Cut stem off onion and place flat side down. Cut 1/2″ from the root down, into 12 to 16 sections, making sure not to cut through root. Flip over and pull sections of onion out gently to separate petals.
- With the onion sliced, throw it into the boiling water to help separate the onion more. Let it sit for 2 minutes, remove from the water and set aside on a cooling rack that’s on top of paper towels or parchment paper.
- In a medium bowl, whisk together flour, spices, and almond milk. Combine until smooth and there are no remaining clumps. Drop the batter all over the onion on the cooling rack and let the excess drip off. Blend up the Panko in a food processor to make the crumbs more fine (optional). Dust the onion all over with the Panko.
- Bake onion until golden and tender, 18 to 20 minutes or until golden brown.
- Make the dipping sauce: In a medium bowl, whisk together vegan mayo, ketchup, horseradish, paprika, garlic powder and oregano. Season with salt and serve.
If you’d like you can throw in the spices in the Panko rather than the batter!
- Prep Time: 15 minutes
- Cook Time: 20 hours
- Serving Size: 2-4