Outbacks Bloomin Onion Homemade Food

OUTBACK STEAKHOUSE BLOOMIN ONION

Steps:

• Combine and mix well. Mix cornstarch, flour, and seasonings until well blended. Add beer and mix well. Cut about 3/4" off top of onion and peel. Cut into onion 12 to 16 vertical wedges, but do not cut through the bottom root end. Remove about 1" of petals from the center of the onion. You may want to separate the onion petals slightly, but do not do this too much or you will destroy the onion.
• Dip onion in seasoned flour; remove excess by shaking. Separate petals to coat thoroughly with batter. Dip in the batter. Dip in flour mixture again. Gently place in fryer basket and deep-fry at 375 to 400 degrees for 1 and 1/2 minutes. Turn over and fry an additional 1 and 1/2 minutes. Drain on paper towels. Place onion upright in a shallow bowl and remove center core with circular cutter or apple corer. Serve hot with Creamy Chili Sauce.

OUTBACK'S BLOOMIN' ONION HOMEMADE RECIPE

Steps:

• Make the dipping sauce by combining mayonnaise, ketchup, cream-style horseradish, 1/2 teaspoon paprika (set aside 1 tablespoon for later), 1/8 teaspoon salt (set aside 1 1/2 teaspoons), and 1/4 teaspoon black pepper (set aside 1/2 teaspoon) in a small bowl. Let the sauce sit for at least 30 minutes (or as long as overnight) in the refrigerator before serving. Kept refrigerated, this sauce should be good for about two weeks.
• For the Bloomin' Onion, combine the flour, garlic powder, 1 tablespoon paprika, 1 1/2 teaspoons salt, cayenne powder, dried thyme, and 1/2 teaspoon ground black pepper in a large bowl. Set aside.
• In a medium-sized bowl, whisk together the egg and water until the mixture is homogenized. Set aside.
• Prepare the onion by removing the top 1/4 inch. Remove the outer skin and discard.
• Flip the onion over onto the cut end, leaving the root end intact. Using a sharp knife, make four cuts starting 1/2-inch from the root and cutting down towards the cutting board to create four quarters. Make three additional cuts, also 1/2-inch from the root end, in between each quarter to create 16 total slices.
• Carefully turn the onion "bloom" over and remove the small pieces from the center.
• In a large Dutch oven, heat about 3 inches of oil. If you're using an electric tabletop fryer, fill the unit to its MAX line.
• Preheat the oil to 400 degrees Fahrenheit over medium-high heat, using a deep-frying thermometer to check the temperature. When the oil reaches 400 degrees, reduce the heat to medium-low.
• Meanwhile, while the oil is heating, carefully dunk the onion into the egg wash, making sure to get the egg mixture in between each petal.
• Transfer the onion to the flour mixture. It's really important to get flour in between every petal. The best way is to use your hands to separate the onion petals and liberally sprinkle on a flour coating. You can also use a spoon, if you prefer, your hands will get messy either way.
• When each petal is coated with flour, repeat the process, transferring the onion back to the egg wash before coating it with flour a second time.
• When the oil is hot, turn the onion so the petals face down and carefully lower it into the hot oil. Adjust the heat so the oil maintains 350 degrees during the entire frying time. Cook for 2 to 3 minutes before flipping the onion over. Cook for an additional 2 to 3 minutes, until the batter is golden brown and the onion is tender.
• Remove the onion to a paper towel to drain for 1 minute.
• Serve immediately with the prepared 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

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.

OUTBACK BLOOMIN' ONION SAUCE

Steps:

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