Bloomin’ Onion Grilled Cheese

Cinnamon Spice and Everything Nice

Ready in: 11 minutes
Prep Time: 5 minutes
Cook Time: 6 minutes
Servings: 1
Very Popular


  • 2 slices american cheese, like Horizon Organic
  • freshly ground black pepper
  • soft butter
    Milk, Eggs, Other Dairy
  • 1 gallon vegetable or canola oil
    Oil, Vinegar, Salad Dressing
  • pinch of cayenne pepper
    Spices and Seasonings
  • 1 teaspoon cayenne pepper (optional)
    Spices and Seasonings
  • coarse salt
    Spices and Seasonings
  • coarse salt and freshly ground black pepper
    Spices and Seasonings
  • 1/3 cup light or regular sour cream
    Milk, Eggs, Other Dairy
  • 1/2 teaspoon dried thyme
    Spices and Seasonings
  • 2 large eggs
    Milk, Eggs, Other Dairy
  • 2 1/2 cups gluten-free or regular all-purpose flour
  • 1/2 teaspoon ground cumin
    Spices and Seasonings
  • 1 tablespoon drained horseradish (optional)
  • 2 tablespoons ketchup
  • 1/3 cup light or regular mayonnaise
  • bloomin' onion strings
  • bloomin' onion sauce
  • 1/2 teaspoon dried oregano
    Produce;Spices and Seasonings
  • 2 tablespoons paprika
    Spices and Seasonings
  • 1 teaspoon smoked paprika
    Spices and Seasonings
  • 2-3 medium/large sweet onions like Vidalia (about 1 pound)
  • 2 slices white sandwich bread, like Udi's Gluten-free
  • 1 cup whole milk
    Milk, Eggs, Other Dairy
  • 1 teaspoon worcestershire sauce (skip this for gluten-free version)


  • Heat a skillet over medium-low heat.
  • Place a slice of bread down on a cutting board or plate, top with one slice cheese then enough onion strings to cover the entire bread.
  • Drizzle generously with sauce, place another layer of onion strings from edge to edge then a slice of cheese then another piece of bread.Butter the top slice generously from edge to edge.
  • Add a small pat of butter to the pan and spread it around until it's melted.
  • Place the sandwich butter side down in the skillet then butter the top slice.When bottom is golden brown carefully flip and cook the other side. If it begins to brown too much and the cheese hasn't melted turn heat down to low or off and put a lid on it for a minute or two.
  • Serve with additional sauce on the side for dipping.
  • Combine all of the dip ingredients in a bowl, cover and refrigerate.Slice the onion: visual instructions here.
  • Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/4 teaspoon black pepper in a bowl.In a small deep bowl, whisk the eggs, milk and 1 cup water.
  • Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the "petals." Lift the onion by the core, turn over and pat off the excess flour.Using a slotted spoon, fully submerge the onion in the egg mixture, remove and let the excess egg drip off, then repeat the flouring process. Repeat for all onions. Refrigerate them while you heat the oil or preheat oven to 400 degrees F. Grease or line a large baking sheet with parchment and place the onions cut side up, spray them all over with the baking spray.
  • Bake about 25-30 minutes until lightly golden and tender. Season with salt and serve with the dipping sauce.
  • Heat the oil in a large deep pot over medium-high heat until a deep-fry thermometer registers 360 degrees F. Carefully lower the onion into the oil, cut-side down with a wire skimmer or large slotted spoon. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes.
  • Drain on a plate lined with paper towels. Repeat. Season the onions with salt and serve with the dipping sauce.


  • Calories: 34942.93  cal  (1747.15%)
  • Fat: 3757.6  g  (5780.93%)
  • Saturated Fat: 313.84  g  (1961.52%)
  • Carbohydrates: 350.74  g  (116.91%)
  • Sugar: 59.35  g  (65.95%)
  • Cholesterol: 639.04  mg  (213.01%)
  • Sodium: 2598.36  mg  (112.97%)
  • Protein: 77.74  g  (155.48%)
  • Vitamin E: 646.12  mg  (4307.46%)
  • Vitamin K: 2750.49  µg  (2619.51%)
  • Vitamin A: 14046.15  IU  (280.92%)
  • Selenium: 176.17  µg  (251.68%)
  • Folate: 888.42  µg  (222.11%)
  • Vitamin B1: 3.26  mg  (217.63%)
  • Vitamin B2: 3.27  mg  (192.29%)
  • Manganese: 3.53  mg  (176.53%)
  • Vitamin C: 133.37  mg  (161.66%)
  • Iron: 26.23  mg  (145.74%)
  • Phosphorus: 1408.04  mg  (140.8%)
  • Vitamin B3: 25.11  mg  (125.53%)
  • Calcium: 1229.31  mg  (122.93%)
  • Fiber: 24.76  g  (99.04%)
  • Vitamin B6: 1.92  mg  (95.97%)
  • Potassium: 2480.21  mg  (70.86%)
  • Magnesium: 245.81  mg  (61.45%)
  • Vitamin B5: 6.05  mg  (60.46%)
  • Copper: 1.2  mg  (60.19%)
  • Zinc: 8.34  mg  (55.6%)
  • Vitamin B12: 2.98  µg  (49.64%)
  • Vitamin D: 6.47  µg  (43.14%)

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