ALMOST-FAMOUS BLOOMIN' ONION
This crispy fried onion has pull-apart "petals" that you can dip into a creamy, spiced sauce.
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 4 servings
Number Of Ingredients 20
Steps:
- Combine all of the dip ingredients in a bowl, cover and refrigerate.
- Slice the onion (see Cook's Note). Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 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; reserve the bowl of flour.
- Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil.
- Fill a large deep pot with at least 3 inches of the oil, leaving 2 inches of space at the top. Heat the oil over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. 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 paper towels. Season with salt and serve with the dip.
OUTBACK STEAKHOUSE BLOOMIN' ONION
This is the whole Outback Steakhouse Bloomin' Onion Sha-bang! I've done it twice for Superbowl and it's great-easier to do the second time but not hard at all.
Provided by Diana Adcock
Categories Vegetable
Time 24m
Yield 8 serving(s)
Number Of Ingredients 25
Steps:
- ---------Alrighty-forthe seasoned flour-----------.
- combine flour, paprika, garlic powder, pepper and cayenne-mix well.
- --------Creamychili sauce--------.
- combine mayo, sour cream, chili sauce and cayenne-mix well.
- --------Dippingsauce----------.
- Blend everything together well and let sit for 2 hours-refidgerated- or overnight.
- --------Andfor the batter---------.
- Mix cornstarch, flour and seasonings until well blended.
- Add beer and mix well.
- Cut about 3/4 inch off top of onion and peel.
- Cut into onion 12-16 vertical wedges but do not cut through bottom root end.
- Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help "open" them up -- just make sure that you drain them well).
- Dip in seasoned flour and gently shake to remove excess.
- Seperate peatls to coat thoroughly with batter.
- Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.
- Turn over and fry 1 1/2 minutes more or until golden brown.
- Drain on paper towels.
- Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer.
- Serve hot with chili sauce and dipping sauce.
OUTBACK BLOOMIN' ONION
i used to work at outback and the only batter they use is a normal egg wash 10 eggs per 1 gal of milk. you dust w/ flour then dip in egg wash and then flour again and fry.
Provided by Teresa Johnson
Categories Lunch/Snacks
Time 23m
Yield 4-6 onions
Number Of Ingredients 12
Steps:
- Mix cornstarch, flour and seasonings until well blended.
- Add beer, mix well.
- Cut about 3/4" off top of onion and peel.
- At "Outback" they soak them cutside down in water to spread them out before "breading" them!
- Cut into onion 12-16 vertical wedges but do not cut through bottom root end.
- Remove about 1" of petals from center of onion.
- Dip onion in seasoned flour and remove excess by shaking.
- Separate petals to coat thoroughly with batter.
- Gently place in fryer basket and deep-fry at 375-400 for 1-1/2 minutes.
- Turn over and fry 1-1/2 minutes longer or until golden brown.
- Drain on paper towels.
- Place onion upright in shallow bowl and remove center core with circular cutter or apple corer.
- Serve hot with Creamy Chili Sauce.
BLOOMING ONION
Make and share this Blooming Onion recipe from Food.com.
Provided by Rita1652
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Beat together the egg and buttermilk in a medium bowl.
- Combine the flour, salt, pepper, cayenne, oregano, thyme, cumin and old bay in a separate bowl.
- Slice 3/4" to 1" off the top and bottom of the onion and remove skin.
- Cut out a 1" core and slice about 3/4 of the way down to create petals.
- Place the onion in boiling water to separate the petals.
- Let cool.
- Dip the onion into the milk mixture.
- Dip the coated onion into the flour mixture, covering liberally.
- Repeat process.
- Let onion set in the refrigerator for 15 minutes before frying.
- Heat vegetable oil in a deep fryer or pot to 350 degrees.
- Fry the onion right side up for 10 minutes until brown.
- Drain on a rack or paper towel.
- Combine ingredients for dipping sauce and serve.
Nutrition Facts : Calories 316.5, Fat 12.4, SaturatedFat 2.3, Cholesterol 56.6, Sodium 1495.5, Carbohydrate 44.5, Fiber 3.5, Sugar 11.2, Protein 8.3
OUTBACK BLOOMIN' ONION SAUCE
This is a copycat recipe of Outback's Bloomin' Onion. Now if I could only master the Bloomin' Onion.
Provided by AMY MCCHESNEY
Categories Sauces
Time 5m
Yield 4 cups
Number Of Ingredients 4
Steps:
- Mix ingredients together in bowl until well blended.
- Refrigerate.
Nutrition Facts : Calories 716.4, Fat 62.1, SaturatedFat 19, Cholesterol 90.3, Sodium 1384.1, Carbohydrate 38.3, Fiber 2.1, Sugar 15.2, Protein 4.3
BLOOMIN' ONION
I got this recipe out of the St.Cloud Times (courtesy of my mom, Peeps) in 1997. It actually is quite simple to do, the hardest part is slicing the onion, but if you buy an onion blossom cutter, you will have it made in the shade! This is a really fun appetizer to serve too...very impressive looking!
Provided by canarygirl
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Beat egg and combine with milk in a bowl big enough to hold the onion without spilling.
- In a separate bowl, mix flour, salt, pepper, oregano, thyme and cumin.
- Peel onion, and slice off about 1/2-1 inch off of both ends.
- Remove a 1 inch core from the center.
- Slice the onion with an onion blossom cutter, or if you don't have one of those, slice the onion into 16 equal vertical slices---being very careful not to cut all the way to the bottom (leave about 1/4 inch or more at the bottom) Separate"petals" of the onion.
- Dredge onion in egg, then in flour mixture, shaking off excess.
- Dredge in egg again, and again in the flour mixture--again, shaking off excess.
- Allow onion to rest 15 minutes in the refrigerator.
- Heat oil (enough to cover onion) to 350º.
- Fry the onion right side up in the oil for 10 minutes or until golden.
- Drain on paper towels and serve with dipping sauce.
Nutrition Facts : Calories 216.3, Fat 4.3, SaturatedFat 1.9, Cholesterol 55, Sodium 1252.2, Carbohydrate 37.3, Fiber 3.5, Sugar 6.4, Protein 8
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