- 4 tsp. olive oil, divided
- 2 medium Vidalia onions
- 2 eggs
- 1/4 cup milk
- 1 Tbsp. Dijon mustard
- 3/4 cup Panko breadcrumbs
- 1/2 tsp. salt plus a pinch more, divided
- 1/2 tsp. coarse black pepper
- 1/4 cup mayonnaise
- 2 tsp. sweet chili sauce
- 1 tsp. Sriracha Sauce
- 1/4 tsp. lemon juice
- Preheat oven to 400ºF.
- Tear off two 12” pieces of aluminium foil and place them side by side on a large baking sheet. Using ½ tsp. of the olive oil per piece, lightly oil the center of each.
- Cut off top ½ inch (not the root) of an onion. Peel off the papery layer down to root (if paper layer is hard to get off, roll onion, pushing down with medium pressure, first). To remember as you proceed: All remaining cuts will end ½ inch above the root. With onion root-side-down, cut onion in half starting at top and moving knife down towards root, being sure to stop 1/2 inch above the root. Then make a second cut, also ending 1/2 inch above the root, that splits each half in two. This yields 4 quarters held together by the root. Repeat these cuts twice more, splitting the 4 quarters to yield eighths and then splitting again to yield sixteenths. Use fingers to gently pull apart layers of each sixteenth. Repeat with second onion.
- In a medium bowl, mix eggs, milk and mustard. In a separate bowl, combine breadcrumbs, ½ teaspoon of salt, pepper and 3 teaspoons of olive oil. Mix until all breadcrumbs are moistened.
- Put an onion root-side-up in egg mixture. Flip. Use a spoon to scoop egg amongst the petals. Flip and lift out onion, shaking off excess egg mixture. Place onion root-side-up in breadcrumbs. Press down lightly. Flip and sprinkle 2 tablespoons of breadcrumbs in among the petals.
- Place onion on a piece of foil. Repeat with second onion, placing it on second piece of foil when done.
- Bring the foil up gently around each onions so that breadcrumbs are not dislodged. Seal foil completely over tops of onions.
- Bake onions for 15 minutes. Unwrap foil and push it down towards pan and bake the onion uncovered the remaining time. Bake until breadcrumbs are mostly well-browned and even slightly blackened on one or two petals, approximately 14-17 minutes.
- Meanwhile, combine the mayonnaise, sweet chili sauce, Sriracha, lemon juice and a pinch of salt in a small bowl. Refrigerate until ready to serve with the hot blooming Vidalia onions.