Gluten-Free Chex® Blooming Onions with Bacon Chipotle Dip

Gluten-Free Chex® Blooming Onions with Bacon Chipotle Dip

Gluten-free Chex® cereal keeps our blooming onion appetizer crispy.

Prep Time

20

Minutes

Total Time

30

Minutes

Makes

8

servings

Bacon Chipotle Dip
1/2
cup mayonnaise
2
to 3 tablespoons chopped canned chipotle chiles in adobo sauce
2
tablespoons crumbled cooked bacon
Onions
1
cup Corn Chex® cereal
1
cup Rice Chex® cereal
1
cup rice-based gluten-free baking mix
1 1/2
teaspoons salt
1
teaspoon ground red pepper (cayenne)
1/2
teaspoon ancho chile powder
1/2
teaspoon dried thyme leaves
1/2
teaspoon ground cumin
1/2
teaspoon black pepper
1
cup milk
2
eggs
2
large sweet onions
Vegetable oil for deep frying
  1. Mix Dip ingredients in small bowl. Cover and refrigerate until ready to serve.
  2. Crush cereals. In large bowl, mix crushed cereals, baking mix, salt and spices. In another large bowl, beat milk and eggs with whisk.
  3. Cut 1/2 inch off pointed end of onion; peel onion, leaving bottom stem. Cut 1-inch diameter core out of middle of onion. Using very sharp, large knife, cut through center of onion to about three-fourths of the way down. Turn the onion 90 degrees and cut it again in an X across the first cut. Keep cutting the sections in half, very carefully until the onion has been cut 16 times. Do not cut down to the bottom of the onion. Spread the "petals" of the onion apart. Coat onion with cereal mixture, separating petals and sprinkling dry coating between them. Dip onion into egg mixture, then into cereal mixture again. This double-dipping ensures a well-coated onion; some of the coating will wash off when frying the onion.
  4. Repeat step 3 with remaining onion, cereal mixture and egg mixture.
  5. In deep fat fryer or heavy saucepan, place enough oil to just cover onion. Heat oil to 350°F. Using slotted spoon, slowly place 1 coated onion at a time into hot oil. Adjust heat to keep oil at 350°F. Fry 3 minutes; turn onion with slotted spoon. Fry 3 to 4 minutes longer or until onion is golden brown. Remove with slotted spoon; drain on paper towels. Serve hot with dip.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
To crush cereals, place in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 320
    • (Calories from Fat 180),
  • Total Fat 20g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 55mg;
  • Sodium 660mg;
  • Total Carbohydrate 27g
    • (Dietary Fiber 2g,
    • Sugars 5g),
  • Protein 6g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 4 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.