Bloomin Onion Bread Food

BLOOMIN ONION BREAD (PULL APART BREAD)

Steps:

• Cut the bread lengthwise and widthwise without cutting through to the bottom and insert cheese slices between the cuts.
• Combine the melted butter, green onions and poppy seeds in a measuring cup and stir to mix.
• Place the bread on some foil and drizzle with the butter mixture. Move the green onions around with your fingers, if needed, to spread them out.
• Wrap the bread loosely with the foil, transfer it to a baking sheet and bake at 350°F for 15 minutes.
• Remove foil and bake another 10 minutes or until the cheese has melted.
• Enjoy!

BLOOMIN' ONION BREAD

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.
• Place on a foil-lined baking sheet.
• Insert cheese slices between cuts.
• Combine melted butter, garlic, onion, and poppy seeds. Pour over bread.
• Wrap in foil; place on a baking sheet.
• Bake at 350 degrees Fahrenheit for 15 minutes.
• Unwrap the bread and bake 10 more minutes, or until cheese is bubbling.

ALMOST-FAMOUS BLOOMIN' ONION

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.

BLOOMIN' ONION

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.

BLOOMIN' BRIE BREAD

Steps:

• Preheat oven to 350°. In a small bowl, whisk together olive oil, garlic powder, and Italian seasoning.
• Slice off the top quarter of the bread. Place the wheel of brie on top of the bread and use a paring knife to trace around it. Scoop out the inner circle of bread. Brush the olive oil mixture on the inside of the bread. Carefully, cut down around the edges of the bread to create the slices that people will tear after baking.
• Sprinkle with about 1/2 cup mozzarella, place the brie on top, then sprinkle with the rest of the mozzarella. Place the bread top on top of the cheese and bake until the cheese has melted and the bread is toasty, about 20 minutes.
• Serve warm.

OUTBACK STEAKHOUSE BLOOMIN' ONION

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.

BLOOMIN' PIZZA BREAD

Steps:

• Preheat oven to 350 degrees.
• Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.
• Place bread on a foil-lined baking sheet and insert cheese slices and pepperoni between cuts. Combine butter, garlic powder, and Italian seasonings. Drizzle or brush over bread with a pastry brush. Sprinkle bread with Parmesan cheese.
• Wrap bread completely in foil and bake at 350 degrees for 15 minutes. Unwrap the bread and bake 10 more minutes, or until cheese is melted and pepperoni is a little crispy.