Outback Steakhouse Bloomin Onion
The best part about going to Outback is the sizzling Bloomin Onion. This delectable appetizer recipe is fried until it's golden brown and crispy. Dipped in a zesty, tangy sauce, it's obvious why it became famous. Tear off a slice and start dippin'.
Ingredients
- 1 egg
- 1 cup milk
- 1 cup all-purpose flour
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon dried oregano
- 1/8 teaspoon dried thyme
- 1/8 teaspoon cumin
- 1 large Sweet onion
- vegetable oil for frying
- For the Sauce:
- 1 pint mayonaisse
- 1 pint sour cream
- 1/2 cup chili sauce
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- salt, to taste
Instructions
- Mix all of the sauce ingredients in a bowl. Put in fridge.
- Beat the egg and combine it with the milk in a medium bowl big enough to hold the onion.
- In a separate bowl, combine the flour,salt ,peppers,oregano,thyme,and cumin. Now it is 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 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 ties. Do not cut down to the bottom.
- The last 8 slices are a little tricky, just use a steady hand and don't worry if your onion doesn't look like a perfect flower. It will still taste good.
- Spread the "petals"of the onion apart. The onion sections tend to stick together, so you will want to separate them to make coating easier.
- 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 fall off when you fry it.
- Let the onion rest in the refrigerator for at least 20 minutes while you get the oil ready. Heat oil in a deep fryer or deep pot to 350 degrees F. 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 golden brown. When the onion has browned, remove it from the oil and drain on paper towels.