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.
HERB-BUTTERED GRILLED ONION BLOOM (FOIL PACKET)
Make and share this Herb-Buttered Grilled Onion Bloom (Foil Packet) recipe from Food.com.
Provided by gailanng
Categories Onions
Time 40m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Cut 1/2 inch off the top of an onion; peel the outer layer off and discard. Cut onion into 12 to 16 vertical wedges, leaving root base intact. Set onion on a 12x10-inch foil sheet.
- Top onion with butter, thyme or oregano, rosemary, salt and pepper. Wrap foil around onion, pinching edges together tightly. Place foil packet on rack over medium heat in preheated barbeque grill and grill for 25 to 35 minutes or until juicy and tender.
Nutrition Facts : Calories 97.8, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 55.6, Carbohydrate 10.9, Fiber 2.2, Sugar 4.7, Protein 1.4
HERB-ROASTED ONIONS - BAREFOOT CONTESSA INA GARTEN
Make and share this Herb-Roasted Onions - Barefoot Contessa Ina Garten recipe from Food.com.
Provided by Cristina Barry
Categories Onions
Time 50m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact.
- Peel the onion.
- Stand each onion root end up on a cutting board and cut the onion in wedges through the root.
- Place the wedges in a bowl.
- For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl.
- Slowly whisk in the olive oil.
- Pour the dressing over the onions and toss well.
- With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl.
- Bake the onions for 30 to 45 minutes, until tender and browned.
- Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing.
- Sprinkle with parsley, season to taste and serve warm or at room temperature.
GRILLED ONION BLOSSOM
The next time you barbecue, place this buttery herb flavored onion packet right along side your meat. A yummy side dish!
Provided by Marie
Categories Onions
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- With a sharp knife, slice 1/2" off the top of the onion and peel onion.
- Cut into 12 to 16 wedges to within 1/2" of root end.
- Place onion on a double thickness of heavy duty foil.
- Open wedges slightly.
- Sprinkle with thyme, rosemary, salt and pepper.
- Drizzle with butter.
- Fold foil around onion and seal tightly.
- Grill, covered, over medium heat for 35 minutes or until tender.
Nutrition Facts : Calories 41.9, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 312.4, Carbohydrate 4, Fiber 0.6, Sugar 1.6, Protein 0.4
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