RECIPE FOR BLOOMIN ONION RECIPES

Name: Outback Steakhouse Bloomin' Onion
Prep time: 20 min
Cook time: 4 min
Total time: 24 min
Yield: 8 serving(s)
Ingredients: 1/3 cup cornstarch; 1 1/2 cups flour; 2 teaspoons garlic, minced; 2 teaspoons paprika; 1 teaspoon salt; 1 teaspoon pepper; 24 ounces beer; 4 vidalia onions (I use walla wallas here in Calgary); 2 cups flour; 4 teaspoons paprika; 2 teaspoons garlic powder; 1/2 teaspoon pepper; 1/4 teaspoon cayenne; 1 pint mayonnaise; 1 pint sour cream; 1/2 cup tomato chili sauce; 1/2 teaspoon cayenne; 1/2 cup mayonnaise; 2 teaspoons ketchup; 2 teaspoons creamed horseradish; 1/4 teaspoon paprika; 1/4 teaspoon salt; 1/8 teaspoon dried oregano; 1 dash black pepper; 1 dash cayenne

OUTBACK STEAKHOUSE BLOOMIN' ONION RECIPE - FOOD.COM

Outback Steakhouse Bloomin' Onion Recipe - Food.com image

This is the whole Outback Steakhouse Bloomin' Onion Sha-bang! I've done it twice for Superbowl and it's great-easier to do the second time but not hard at all.

Total Time 24 minutes

Prep Time 20 minutes

Cook Time 4 minutes

Yield 8 serving(s)

Number Of Ingredients 25

Ingredients

1/3 cup cornstarch
1 1/2 cups flour
2 teaspoons garlic, minced
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
24 ounces beer
4 vidalia onions (I use walla wallas here in Calgary)
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne
1 pint mayonnaise
1 pint sour cream
1/2 cup tomato chili sauce
1/2 teaspoon cayenne
1/2 cup mayonnaise
2 teaspoons ketchup
2 teaspoons creamed horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 dash black pepper
1 dash cayenne

Steps:

---------Alrighty-forthe seasoned flour-----------.
combine flour, paprika, garlic powder, pepper and cayenne-mix well.
--------Creamychili sauce--------.
combine mayo, sour cream, chili sauce and cayenne-mix well.
--------Dippingsauce----------.
Blend everything together well and let sit for 2 hours-refidgerated- or overnight.
--------Andfor the batter---------.
Mix cornstarch, flour and seasonings until well blended.
Add beer and mix well.
Cut about 3/4 inch off top of onion and peel.
Cut into onion 12-16 vertical wedges but do not cut through bottom root end.
Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help "open" them up -- just make sure that you drain them well).
Dip in seasoned flour and gently shake to remove excess.
Seperate peatls to coat thoroughly with batter.
Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.
Turn over and fry 1 1/2 minutes more or until golden brown.
Drain on paper towels.
Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer.
Serve hot with chili sauce and dipping sauce.

Nutrition Facts : Calories 403.7, FatContent 12.2, SaturatedFatContent 6.8, CholesterolContent 29.9, SodiumContent 436.4, CarbohydrateContent 59.4, FiberContent 3.5, SugarContent 5.1, ProteinContent 8.4

ALMOST-FAMOUS BLOOMIN' ONION RECIPE - FOOD NETWORK

Almost-Famous Bloomin' Onion Recipe - Food Network image

Outback Steakhouse serves 40,000 Bloomin’ Onions every day — that’s about 62 million calories’ worth of the chain’s famous appetizer: a giant onion that’s cut to resemble a flower and deep-fried. Many readers, including Sue Rogers from Tomball, TX, wrote to us for the recipe, but only three people at the company know it, and none of them will give it up. So, chefs in Food Network Kitchens fried onions until they nailed the zesty coating — and the secret dipping sauce.

Provided by Food Network Kitchen

Categories appetizer

Total Time 1 hours 0 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 20

Ingredients

2 tablespoons mayonnaise
2 tablespoons sour cream
1 1/2 teaspoons ketchup
1/2 teaspoon Worcestershire sauce
1 tablespoon drained horseradish
1/4 teaspoon paprika
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
1 large sweet onion, such as Vidalia (about 1 pound)
2 1/2 cups all-purpose flour
1 teaspoon cayenne pepper
2 tablespoons paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
Freshly ground black pepper
2 large eggs
1 cup whole milk
1 gallon soy or corn oil, as needed, for frying
Kosher salt

Steps:

Combine all of the dip ingredients in a bowl, cover and refrigerate.
Slice the onion (see Cook's Note). Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs, milk and 1 cup water.
Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the "petals." Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour.
Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil.
Fill a large deep pot with at least 3 inches of the oil, leaving 2 inches of space at the top. Heat the oil over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels. Season with salt and serve with the dip.

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