BBQ Grilled Blooming Onion

We’ll never be done with the blooming onion. It’s a showstopper, and it’s delicious. This BBQ grilled version offers tender onion petals with bite, paired with a touch of sweetness from a glaze of our Original Bar-B-Q Sauce. Serve on a platter so everyone can gather around—you’ll need plenty of your favorite dipping sauces, too.

Meghan Yager, author of Cake 'n Knife

Meghan, a long-time Head Country fan and ambassador, is a self-confessed food addict. Meghan writes “Cake -n- Knife,” a food blog where the recipes are real, down-to-earth, and easily recreated at home. “In my kitchen, cooking jaw-dropping food isn’t about making it complicated,” Meghan says. She aims to help her readers discover new flavors and techniques—”but most importantly, you will create great food to share with your loved ones, just like I do with mine.”


For the dip:
1/4 C. mayonnaise
1/4 C. sour cream
2 Tbsp. Head Country Bar-B-Q Sauce, Original
1/2 tsp. paprika
1/8 tsp. cayenne pepper

For the onion:
2 Tbsp. Head Country Championship Seasoning, Original
4 sweet Vidalia onions, peeled with root end intact
1 C. Head Country Bar-B-Q Sauce, Original
Fresh chopped parsley, for serving


400 degrees F


25 mins


“What makes these grilled blooming onions different is that they don’t have that fried coating. Instead, they are glazed with my favorite Head Country Bar-B-Q Sauce in Original while they cook, making them tender and flavorful. The onions are sprinkled with Head Country Championship Seasoning in Original, which has a robust blend of herbs and spices—and it’s a mix that I use on all my favorite grilled meats. This, combined with the Bar-B-Q sauce, makes for a sweet, tart, and savory combination of flavors that everyone will keep coming back to.” —Meghan

Preheat the grill to high heat, about 400 degrees F.

Make the sauce by combining all of the ingredients for the dip in a small bowl, whisking until smooth. Season to taste with salt.

To prep the onions, start by cutting off the stem. Turn the onion cut side down. Cut ½-inch from the root down, cutting the onion into about 12 to 16 sections. Be sure not to cut through the root. Flip over and gently separate the petals. Sprinkle all over with Head Country Championship Seasoning.

Add the onions to the hot grill, cooking until tender and lightly charred, about 15 minutes. After 10 minutes of grilling, brush with BBQ sauce all over. Make sure you apply a generous layer of sauce. Grill for the remaining 5 minutes to set the glaze.

Garnish with freshly chopped parsley and serve with dipping sauce. Enjoy!