BLOOMING ONION RECIPE | ALLRECIPES
A delicious onion sliced to bloom, then coated and deep-fried. The recipe for the dipping sauce is also included.
Provided by Joanne Bruck
Categories Appetizers and Snacks
Total Time 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the dipping sauce: Combine mayonnaise, ketchup, horseradish, paprika, 1/4 teaspoon salt, 1 dash black pepper, and 1 dash cayenne pepper in a small bowl and refrigerate it until needed.
- Beat egg and combine it with milk in a bowl large enough to hold the onion. In another bowl, combine flour, salt, cayenne pepper, black pepper, garlic powder, thyme, oregano, and cumin.
- Prepare the onion: cut approximately 3/4 to 1 inch off of the top and bottom of the onion, remove skin. Remove the 1-inch diameter core from the middle of the onion. Using a large, sharp knife, slice down the center of the onion about 3/4 of the way down, turn 90 degrees and slice again. Keep slicing the sections in half, being careful not to cut to the bottom, until you have 16 sections. Spread the petals apart to make coating easier.
- Dip the onion in the milk, then coat well with the flour mixture. Separate the petals again and sprinkle the flour mixture between them. Once you have coated all of the petals well, dip it into the milk and into the flour mixture again. Place in the refrigerator for at least 15 minutes while you preheat the oil.
- Pour enough oil to cover the onion into a deep fryer or deep pot. Preheat the oil to 350 degrees F (175 degrees C).
- Fry the onion right side up in the oil for 10 minutes or until golden brown. Remove from oil and let drain in a rack or paper towels. Open the center of the onion wide so that you can put the small bowl of dipping sauce in the center.
Nutrition Facts : Calories 787 calories, CarbohydrateContent 33.4 g, CholesterolContent 64.9 mg, FatContent 70.3 g, FiberContent 2 g, ProteinContent 8 g, SaturatedFatContent 11 g, SodiumContent 1255.1 mg, SugarContent 5.7 g
BLOOMING ONION RECIPE | SIDECHEF
It's hard to hold back whenever you see those blooming onions that resemble flower petals at Outback Steakhouse and other classic restaurants. The good news is that you can make them yourself right at home.
Provided by POPSUGAR FOOD
Categories Pescatarian Vegetarian Finger Food Easy Nut-Free Shellfish-Free Soy-Free Entertaining Game Day Oven Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free
Total Time 1800S
Yield 1
Number Of Ingredients 12
Steps:
- Cut the top of the Sweet Onion (1).
- Lace the onion cut-side down, and, using a sharp knife, make 1/2-inch cuts in a circular motion to create "petals." Flip the onion over and, using your hands, begin coaxing apart its layers.
- In a large bowl, combine All-Purpose Flour (2 1/2 cup), Cayenne Pepper (1 teaspoon), Paprika (2 tablespoon), Dried Oregano (1/2 teaspoon), Salt (to taste), Garlic Powder (1 teaspoon) and Freshly Ground Black Pepper (to taste).
- Place the onion cut-side down in the bowl, cover with a plate, and shake to coat onion and each "petal."
- Meanwhile, in a separate medium bowl, mix large Large Egg (2) with Milk (1 cup). Dip onion in egg wash cut-side down; shake off excess egg wash and return onion to flour mixture to coat a second time. Shake off any excess flour.
- In a deep-fryer or a heavy Dutch oven, heat Corn Oil (as needed) to 375 degrees F (190 degrees C), adding enough oil so that the entire onion will be able to float.
- Meanwhile, in a separate bowl, combine dip ingredients until well-mixed. Set aside.
- In the deep-fryer or Dutch oven, add the onion cut-side down in the oil for 2-3 minutes, then carefully flip the onion and allow it to fry for an additional 2-3 minutes or until the batter is golden brown.
- Move it to a plate covered in paper towels to drain off excess oil and season with a little Seasoned Salt (1 teaspoon).
- Serve immediately with sauce.
Nutrition Facts : Calories 33297 calories, ProteinContent 57.8 g, FatContent 3621.4 g, CarbohydrateContent 261.6 g, FiberContent 15.7 g, SugarContent 27.6 g, SodiumContent 2179.2 mg, SaturatedFatContent 296.1 g, TransFatContent 12.0 g, CholesterolContent 445.5 mg, UnsaturatedFatContent 3158.3 g
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