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Bloomin' Onion
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From The Liar's Pub, Bossier City, Louisiana



  • 2 large sweet onions, unpeeled
  • 1/2 cup (125 ml) mayaonnaise
  • 1/2 cup (125 ml) sour cream
  • 1 tbsp (15 ml) chili powder
  • 2-1/2 tsp (12.5 ml) Cajun seasoning, divided
  • 1-1/4 cups (300 ml) all-purpose flour
  • 1 cup (225 ml) milk
  • Oil for deep-fat frying
  • Leaving the root end intact, peel the outer skin of the onion.
  • Cut a small slice off the top.
  • Starting at the top of the onion and on one side, make a cut downward toward the root end, stopping 1/2 inch from bottom.
  • Make additional cuts 1/8 inch from the first until there are cuts completely across the top of the onion.
  • Turn the onion a quarter turn so the slices are horizontal to you.
  • Repeat the cuts 1/8 inch apart from each other until there is a checkerboard pattern across the entire top of onion.
  • In a small bowl, make dip by combining mayonnaise, sour cream, chili powder and 1-1/2 tsp (7 ml) Cajun seasoning.
  • Mix well and set aside.
  • In a 1 gallon (3.8 ltr) plastic bag, combine flour and remaining Cajun seasoning.
  • Place milk in a small deep bowl.
  • Coat the cut onion in flour, then in milk and back into flour.
  • Fry in enough oil to cover onion 350 degrees (175 C.) for 5 minutes, turning once.
  • Remove from oil; place on serving plate.
  • Discard the very center of the fried onion blossom.
  • Place a few spoonfuls of dip into the center of blossom and serve immediately.
I have not tried this recipe yet, but it sounds just like the recipe that originated at the Outback Steakhouse.

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