Outback Steakhouse Blooming Onion
For the dipping Sauce
- ½ cup mayonnaise
- 2 tsp chili sauce
- 2 tbsp horseradish
- ¼ tsp paprika
- ¼ tsp salt
- 1/8 tsp dried oregano
- dash ground black pepper
- dash cayenne pepper
For The Onion
- 1 egg
- 1 cup milk
- ½ cup water
- 1 cup all-purpose flour
- 1½ tsp salt (I didn’t use that)
- 1½ tsp cayenne pepper
- ½ tsp ground black pepper
- ¼ tsp dried oregano
- 1/8 tsp dried thyme
- 1/8 tsp cumin
- ½ tsp paprika
- 1 large Vidalia sweet onion
Instructions
This is a great Outback Steakhouse Blooming onion. Who would have thought a fried onion would taste that good.
- Combine all the ingredients for the dipping sauce and set aside.
- Beat the egg and combine it with the milk in a medium bowl big enough to hold the onion.
- In another bowl, combine the flour, salt, peppers, oregano, thyme, and cumin.
- Cut the end of the onion on one side. Keep it on on the other side that will keep the onion “whole”. Remove the papery skin. Slice the onion till you got 16 sections. Don’t cut all the way down like I did, pull the petals back some.
- Submerge the onion in the milk mixture, and then coat it 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. 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.
Outback Steakhouse Blooming Onion
Prep time
Cook time
Total time
This is a great Outback Steakhouse Blooming onion made by Todd Wilbur. Made a few modifications. Who would have thought a fried onion would taste that good.
Author: Todd Wilbur
Recipe type: Copycat Appetizer
Ingredients
For the dipping Sauce
- ½ cup mayonnaise
- 2 tsp chili sauce
- 2 tbsp horseradish
- ¼ tsp paprika
- ¼ tsp salt
- ⅛ tsp dried oregano
- dash ground black pepper
- dash cayenne pepper
For The Onion
- 1 egg
- 1 cup milk
- ½ cup water
- 1 cup all-purpose flour
- 1½ tsp salt ( I left that out)
- 1½ tsp cayenne pepper
- ½ tsp ground black
- ¼ tsp dried oregano
- ⅛ tsp dried thyme
- ⅛ tsp cumin
- ½ tsp paprika
- 1 large Vidalia sweet onion
Instructions
- Combine all the ingredients for the dipping sauce and set aside.
- Beat the egg and combine it with the milk in a medium bowl big enough to hold the onion.
- In another bowl, combine the flour, salt, peppers, oregano, thyme, and cumin.
- Cut the end of the onion on one side. Keep it on on the other side that will keep the onion "whole". Remove the papery skin. Slice the onion till you got 16 sections. Don't cut all the way down and pull the petals back some.
- Submerge the onion in the milk mixture, and then coat it 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. 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.