Blooming onions are normally all about the fried crispy batter and the dipping sauces. This baked blooming onion is all about the onion and the chile. The following recipe turns a normal sweet onion into a sweet and spicy blooming onion. Just top an onion “bloom” with a generous amount of Hatch chile, bake, top with some cheese and bake again. The result – a tender sweet onion infused with the flavor and spiciness of roasted chile and finished off with gooey cheese.
Serve as a side dish or over rice for a vegetarian meal.
Recipe Author: MJ of MJ’s Kitchen
Yields: 1 onion per person
Prep and Cook Time: 60 – 75 minutes
The following ingredients are for one onion. You can make as many onions as you need.
1 medium sweet onion*
2 roasted large chiles*
1 – 2 ounces Monterey Jack cheese*
¼ cup vegetable broth*
- Preheat the oven to 375°
- Peel the onion and remove the top part of the onion (about the top 1/2’”)
- Carefully do a clean cut on the bottom of the onion, removing any remaining root, but don’t cut into the core. The core will hold the onion together while it bakes.
- Using a paring knife, cut a vertical hole down the middle of the onion, stopping about ½” above the core. Remove the center and use for another purpose.
- Make about 5-6 vertical cuts into the onion, stopping ½ – ¼” above the core.
- Carefully separate the layers to create a “blossom”.
- Transfer onion(s) to a baking dish.
- Place a piece of cheese vertically in the hole in the middle of the onion.
- Distribute the chopped green chile throughout the onion pieces as shown here.
- Pour ¼ – ½ cup broth into dish (1/2 cup for 2 – 4 onions)
- Cover tightly with aluminum foil. Place in oven and bake for 25 minutes.
- Remove from oven. Increase oven temperature to 400°F.
- Remove the aluminum foil. Using a turkey baster, remove all but about 1/4” of liquid from the baking dish if there is too much liquid. Set aside for a sauce when serving.
- Scatter the desired amount of grated cheese onto each of the onion(s), placing cheese between the “petals” of the bloom.
- Return to oven, uncovered, and baked for another 10 minutes.
- Remove from oven and prepare to serve.
Serve in a bowl, topping each onion with some of the reserved liquid.
*See Kitchen Notes for more information.
This blooming onion with chile and cheese was inspired by the delicious chile from the Hatch Chile Store.
Onion – The best sweet onions are the flatter ones, but they don’t work well logistically for this recipe. It’s best to use the more rounded sweet onions. If you really, really love onions and you can’t find sweet onions, then substitute with red onions.
Chile – Any roasted chile works in this recipe, so use your favorite. Of course I love using New Mexico red and/or green chile as you already know.
Cheese – Monterey Jack is the perfect cheese to use because it has a low melting point which allows it to melt and meld in the 10 minute bake. It also has a mild flavor that best complements the chile and onion. A mild cheddar also works if you don’t have Monterey Jack.
Vegetable Broth– The broth is used as the salt component and as the steaming liquid. While baking, the onions steam in the broth, infusing flavor and salt into the onions. However, unless you are a vegetarian, you can substitute vegetable broth with chicken or beef.
If you’ve enjoyed this Blooming Onion with Hatch Chile and Cheese, then you will also enjoy these other onion recipes and some more chile recipes: