Description
This Blooming Onion recipe is a delightful appetizer featuring a large sweet onion cut into a flower shape, battered with a flavorful spice-coated flour mixture, dipped in an egg wash, and deep-fried to a golden crisp. Served with a zesty dipping sauce made from mayonnaise, sour cream, horseradish, and spices, this dish is a popular copycat of the famous Outback Steakhouse blooming onion that is perfect for sharing or impressing at your next gathering.
Ingredients
Scale
Dipping Sauce
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 ½ tablespoons creamy horseradish
- 1 ½ tablespoons ketchup
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon ground cayenne pepper
Batter and Coating
- 2 eggs
- 1 cup milk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon ground cayenne pepper
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
Main Ingredient
- 3 medium sweet onions
- Vegetable oil (for frying)
Instructions
- Prepare the Dipping Sauce: In a small bowl, combine the mayonnaise, sour cream, creamy horseradish, ketchup, paprika, garlic powder, and ground cayenne pepper. Stir well until smooth and refrigerate until ready to serve.
- Mix Egg Wash: In a wide, deep bowl large enough to dunk the onion, whisk together the eggs and milk until fully combined.
- Prepare the Flour Mixture: In another wide bowl, mix the all-purpose flour, paprika, ground cumin, dried oregano, dried thyme, salt, cayenne pepper, black pepper, and garlic powder thoroughly. This seasoned flour will coat the onion and give it a spicy, flavorful crust.
- Cut the Onions: Trim a small, flat piece off the non-root end of each onion to create a flat surface. Remove any dried or damaged outer skins. Place each onion flat side down on a cutting board with the root side facing up.
- Slice the Onion Sections: Using a sharp knife, carefully cut the onion into quarters, stopping about ½ inch from the root to keep it intact. Then cut each quarter into three or four thinner sections. Turn the onion root side down and gently fan out the sections to form a blooming flower shape.
- Coat the Onion in Flour: Using your hands, carefully coat the onion thoroughly in the seasoned flour mixture, making sure to spread and separate the petals to cover every part well.
- Dunk in Egg Wash: Submerge the floured onion into the egg and milk mixture, allowing it to soak well.
- Second Flour Coating: Immediately return the onion to the seasoned flour mixture and press gently with your hands to coat again completely. This double coating ensures a crispy, flavorful crust when fried.
- Heat Oil: Pour vegetable oil into a heavy, deep pan so it is deep enough to cover the onion when placed inside. Heat the oil to 375°F (190°C).
- Fry the Onion: Carefully place the coated onion root side up into the hot oil. Fry for about 7-10 minutes or until the onion turns golden brown and crispy. Monitor the oil temperature to maintain consistent heat.
- Drain and Serve: Remove the blooming onion from the oil and let it drain on paper towels to remove excess oil. Serve promptly with the prepared dipping sauce for the best flavor and texture.
Notes
- This recipe replicates the famous blooming onion appetizer from Outback Steakhouse, allowing you to enjoy this delicious treat at home.
- Use a sharp knife and take care when cutting the onion to create an even blooming flower without cutting through the root.
- Maintain the oil temperature at 375°F to ensure the onion cooks evenly and becomes crispy without absorbing too much oil.
- Serve fresh and hot for the best crispy texture and flavor.
Nutrition
- Serving Size: 1 blooming onion
- Calories: 638 kcal
- Sugar: 12 g
- Sodium: 1084 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.04 g
- Carbohydrates: 86 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 138 mg
