I used to love those blooming onion petals, deep fried and breaded, ready for dipping into some delicious sauce. Years ago, we found a recipe for slow cooking an onion on the grill – cutting it into petals, seasoning it with just salt, pepper and a splash of wine, then wrapping it in foil and letting it cook on the grill – alas, gluten free and definitely healthier than the deep fried version.We are always looking for fun summer foods for camping and picnics. On a recent camping trip, we wanted something a little more interesting, and came up with this flavor combo. It’s easy to make, and cooks while you get all your other stuff prepared. And, in my case, I get to avoid potential cross contamination from the campsite-provided grill, since we all know gluten doesn’t burn off any grill..
Gluten Free Buffalo Blue Cheese Onion Blossom
Always double check your ingredients for Gluten Free status before using!
If cross contamination is a concern,click HERE to check out my favorite organic and gluten free spice company!
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- 1 Large Onion
- 1 Tablespoon Oil
- Salt and Pepper
- 1/4 teaspoon Garlic Powder
- 1 Tablespoon Hot Sauce
- 1 Tablespoon Celery, Chopped
- 1 Tablespoon Blue Cheese Crumbles
- Heat up your grill.
- Peel the papery skin off of the onion and cut the top off (the pointy thing, not the part with the roots).
- Place the onion, root side down on a cutting board. Make slices into the onion about 3/4's of the way down (but not through to the bottom), making a cut every 1/2" or so across the top,. Rotate the onion a quarter turn and repeat- you'll basically have a grid pattern when it's all said and done.
- Place your onion in the middle of a piece of foil large enough to eventually wrap the onion completely.
- Drizzle the oil on the top of the onion, sprinkle with a little salt and pepper, then the garlic powder.
- Drizzle one teaspoon of the hot sauce over the top (you'll add more later), then add the celery.
- Close the foil over the top of the onion and place on the rack of your grill. Gas grills should be on low and if using charcoal, make sure the coals are hot, but not on fire. The closer the rack is to the heat, the quicker the onion will cook.
- Let the onion cook for at least 45 minutes until really tender.
- Carefully remove from heat and open the top - beware the steam that may come out - it'll be super hot. You can serve it right from the foil, or gently scoop it out of the foil and place on a plate.
- Add more hot sauce and celery (to your liking), then sprinkle with blue cheese.
Omit the blue cheese for paleo or dairy free.