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Chex® Blooming Onions with Bacon Chipotle Dip

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  • Prep 20 min
  • Total 30 min
  • Servings 8
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Chex® cereal keeps the blooming onion crunchy for dipping!
By Betty Crocker Kitchens
Updated Oct 3, 2013
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Ingredients

Bacon Chipotle Dip

  • 1/2 cup mayonnaise
  • 2 to 3 tablespoons chopped canned chipotle chiles in adobo sauce (from 7-oz can)
  • 2 tablespoons crumbled cooked bacon

Blooming Onions

  • 1 cup Corn Chex™ cereal
  • 1 cup Wheat Chex™ cereal
  • 1 cup Gold Medal™ all-purpose flour
  • 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
Make With
Gold Medal Flour

Steps

  • 1
    Mix Dip ingredients in small bowl. Cover and refrigerate until ready to serve.
  • 2
    Crush cereals. In large bowl, mix crushed cereals, flour, 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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).

Nutrition

320 Calories, 21g Total Fat, 5g Protein, 27g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
190
Total Fat
21g
32%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
55mg
19%
Sodium
650mg
27%
Potassium
160mg
5%
Total Carbohydrate
27g
9%
Dietary Fiber
1g
6%
Sugars
4g
Protein
5g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
4%
4%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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