Blooming Onion Outback Style Recipe 455 Food

BLOOMING ONION (OUTBACK STYLE) RECIPE - (4.5/5)

Steps:

• 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. Separate petals 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.

BLOOMING ONION

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.

OUTBACK BLOOMIN' ONION

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.

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.

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.

OUTBACK BLOOMIN' ONION SAUCE

Steps:

• Mix ingredients together in bowl until well blended.
• Refrigerate.