Deviled Onions

Inspired by deviled eggs, these deviled onions are battered and fried onion cups with a caramelized onion cream cheese filling

Prep Time1

Cook Time1

Total Time2

Cuisine: American

Servings: deviled onions

Calories: 384kcal

Cut the very top and bottom off the onions. Next cut them in half so the top is on one half, and the bottom is on the other. Remove the skin and any bad outer layers.
Decide which layer will be your onion bowl. I took about 2 more layers off and used the next one. You want it to be about 2.5 or 3 inches in diameter. Once you have decided, take the outer layers off, then use your finger at the base and pop out the middle layers so you are left with your perfect onion bowl. Repeat on the tops and bottoms of all 6 onions to end up with 12 bowls.
Put the onion bowls into the freezer.
Chop all the remaining inner and outer layers of the onions into a medium dice.

Add the butter to a large frying pan over medium heat and dump in all the chopped onions. Cook and stir about 10 minutes. Season with salt and pepper.
Continue to cook about 45 more minutes, stirring occasionally, to deeply brown and reduce the onions. Adjust the heat as needed to not burn them but make sure they get brown and not just reduced.
Add the garlic to the pan with the onions and cook another 3 minutes, stirring often.
Add the onion mix to a food processor and add all the remaining onion dip ingredients. Process and pulse until fully mixed and combined. It should be fairly smooth, but clear that there are different ingredients and small bits in the mix - not combined into a single smooth color.
Store in the fridge until ready to use.

Take the onions from the freezer and rinse in warm water to thaw. Carefully remove the thin onion membrane from the inside of each onion. See photos above if needed.
Preheat oil to 350, preheat oven to 200
Add the flour, cornstarch, baking soda, powder, and salt to a bowl and stir.
Stir in the vodka and beer until combined.
In batches of 2 or 3 depending on how much space you have in the fryer, dip the onion into the batter, then drop into the hot oil. Cook about 2 minutes until golden, flipping and holding under the oil if needed.
Remove from the oil and place on a cooling rack, larger bowl side down. Immediately sprinkle with salt. Place into the oven to keep warm, and repeat until you do all the onions.

Put the filling into a piping bag.
Remove the onions from the oven and place bowl side up on a serving platter.
Pipe the filling into the onion rings. Top with gochugaru and scallion or chive. Serve.