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Blooming Onion - Outback Steakhouse Bloomin' Onion
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From Top Secret Restaurant Recipes

Debbie Greening

Serves/Makes:2 or more as an appetizer

  • Dipping Sauce:
  • 1/2 cup (125 ml) mayonnaise
  • 2 tsp (10 ml) ketchup
  • 2 tbsp (30 ml) cream-style horseradish
  • 1/4 tsp (1 ml) paprika
  • 1/4 tsp (1 ml) salt
  • 1/8 tsp (1 ml) dried oregano
  • Dash ground black pepper
  • Dash cayenne pepper
  • The Onion:
  • 1 egg
  • 1 cup (225 ml) milk
  • 1 cup (225 ml) all-purpose flour
  • 1-1/2 tsp (7 ml) salt
  • 1-1/2 tsp (7 ml) cayenne pepper
  • 1 tsp (5 ml) paprika
  • 1/2 tsp (2 ml) ground black pepper
  • 1/4 tsp (1 ml) dried oregano
  • 1/8 tsp (1 ml) dried thyme
  • 1/8 tsp (1 ml) cumin
  • 1 jumbo sweet yellow or white onion (3/4 lb (.3 kg) or more)
  • vegetable oil for frying
  • Prepare the dipping sauce by combining all the ingredients in a small bowl.
  • Keep the sauce covered in your refrigerator until needed.
  • Beat the egg and combine it with the milk in a medium bowl big enough to
  • hold the onion.
  • Now it's time to slice the onion -- this is the trickiest step.
  • First, slice 3/4 inch to 1 inch off the top and bottom of the onion.
  • 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 the "petals" of the completed onion.
  • First slice through the center of the onion to about three-fourths of the way down.
  • Turn the onion 90 degrees (30 C.) and slice it again in an "x" across the first slice.
  • Keep slicing the sections in half, very carefully, until you've cut the onion 16 times.
  • Do not cut down to the bottom.
  • The last 8 slices are a little hairy, just use a steady hand and don't worry if your onion doesn't look like a perfect flower.
  • It'll still taste good.
  • Spread the "petals" of the onion apart.
  • The onion sections tend to stick together, so you'll want to separate them to make coating easier.
  • To help separate the "petals," plunge the onion into boiling water for 1 minute, and then into cold water.
  • Dip the onion in the milk mixture, and then coat it liberally with the dry ingredients.
  • 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 makes sure you have a well-coated onion because some of the coating tends to wash off when you fry.
  • Let the onion rest in the refrigerator for at least 15 minutes while you get the oil ready.
  • Heat oil in a deep fryer or deep pot to 350 degrees (175 C.).
  • Make sure you use enough oil to completely cover the onion as 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.
  • You may also use plain ketchup.

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