Sometimes you've just got to have a bit of a fattycakes fry fest feast.  In case you're unaware of just what that entails, it involves lots of fried foods, ranch dressing, and a host of other deliciously sinful foods.  They're best eaten after a long weekend or a stressful workweek (preferably in the comfort of your sweatpants with the blinds drawn).  They're not that healthy for you but, dadgummit, do they ever taste like a little slice of heaven.
Well, this is a little less of a guilty pleasure than your run-of-the-mill Outback Steakhouse Bloomin' Onion- it's baked, not fried.  You still get all that delicious crunch and tendercrisp bites of savory onion, but it's not soaked in oil and leaves you feeling happy instead of like someone strapped a bowling ball to your belly. 
Read on to get the how-to for these simply delicious appetizers!
makes: 1
takes: about 10 minutes prep; 40 minutes bake time
1 medium onion (white, yellow, vidalia, any kind)
1 egg
1 T. milk
1/2 cup panko
1/4 cup finely ground cornmeal
1/2 tsp. siracha or hot sauce (optional)
1/2 tsp. smoked paprika
1/4 tsp. seasoned salt
1/4 tsp. fresh cracked black pepper
1/4 tsp. olive oil spray (optional)

Peel onion and slice off the top end. 

Make vertical slices all the way through the onion, starting at the root end.  Don't cut across the root end.  Let soak in a bowl of ice water for ten minutes to allow the "petals" to open.

In a bowl, mix the spices, cornmeal, and panko together.

In another bowl, whisk egg and milk together (and hot sauce, if used).

Carefully dip the onion into the panko mixture, lightly dusting all surfaces.  Then dip into the egg mixture, then back into the panko mixture.  Place on a greased or lined baking sheet and spritz with olive oil spray (optional). 

Bake at 350' for 30 to 40 minutes, or until lightly golden brown.

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