Onion Petal Sauce Food

ONION PETAL SAUCE

Steps:

• 1. Mix well and chill until needed.

COPYCAT APPLEBEE'S ONION PETAL SAUCE

Steps:

• Whisk together the mayo, horseradish sauce, ketchup, paprika, salt, oregano, black pepper, and cayenne in a bowl. Use the sauce immediately or store in a covered container in the refrigerator for up to 1 week.

ONION PETAL SAUCE

Steps:

• 1. Combine the mayonnaise, horseradish sauce, catsup, paprika, salt, oregano and, peppers in small bowl. Refrigerate until needed.

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.

BLOOMING ONION AND DIPPING SAUCE

Steps:

• To make sauce: In a medium bowl, combine mayonnaise, ketchup, horseradish, 1/3 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon oregano, a dash ground black pepper and cayenne pepper; mix well. Keep sauce covered in refrigerator until needed.
• To make the batter: In a medium bowl, beat egg and add milk. In a separate bowl, combine flour, salt, cayenne pepper, paprika, ground black pepper, oregano, thyme and cumin; mix.
• To slice onion: slice 1 inch off of the top and bottom of the onion and remove the papery skin. Use a thin knife to cut a 1 inch diameter core out of the middle of the onion. Now use a very sharp, large knife to slice the onion several times down the center to create 'petals': First slice through the center of the onion to about three-fourths of the way down. Turn the onion 90 degrees and slice it again in an X across the first slice. Keep slicing the sections in half, very carefully until the onion has been cut 16 times. Do not cut down to the bottom of the onion. (The last 8 slices will be difficult, be careful).
• Spread the 'petals' of the onion apart. To help keep them separate you could plunge the onion into boiling water for 1 minute and then into cold water.
• Dip the onion into the milk mixture and then coat it liberally with the flour mixture. Again separate the petals and sprinkle the dry coating between them. Once you're sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again. This double-dipping ensures you have a well-coated onion because some of the coating will wash off when you fry the onion.
• Heat oil in a deep fryer or deep pot to 350 degrees F (175 degrees C). Make sure you use enough oil to completely cover the onion when it fries.
• Fry the onion right side up in the oil for 10 minutes or until it turns brown. When the onion has browned, remove it from the oil and let it drain on a rack or paper towels. Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center.

BLOOMIN' ONION DIPPING SAUCE

Steps:

• Mix it all together and enjoy as a dip for onions or french fries, or as a sandwich spread.

APPLEBEE'S ONION PEELS

Steps:

• Make horseradish dipping sauce by combining ingredients in a medium bowl with a whisk.
• Mix until creamy then cover and chill the sauce.
• Heat the shortening to 350 degrees in a deep fryer.
• Slice the stem end and the root end off onion, then, with the onion resting on a flat side, cut down through the onion, slicing it in half.
• Slice each half 4 to 5 more times in a spoke fashion to create wedges of onion.
• Separate the onion pieces.
• Create batter by combining all dry ingredients in a medium bowl.
• Whisk in milk until batter is smooth then let the batter sit for 5 minutes.
• It should thicken.
• Whisk batter again.
• When oil is hot dip each onion piece in the batter, let some of the batter drip off then drop the coated onion piece carefully into the hot oil.
• Repeat, frying 8 to 12 at a time for 1 to 2 minutes or until light brown.
• Drain on a rack or paper towels.
• Repeat until the onion is used up, stacking the newer batches on top of the old ones to keep them warm.
• When they're all done, serve the fried onion slices on a plate or in a paper-lined basket with horseradish dipping sauce on the side.