Outback Bloomin Onion Recipes

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.

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.

Steps:

• Mix cornstarch, flour and seasonings until well blended.
• Add beer, mix well.
• Cut about 3/4" off top of onion and peel.
• At "Outback" they soak them cutside down in water to spread them out before "breading" them!
• Cut into onion 12-16 vertical wedges but do not cut through bottom root end.
• Remove about 1" of petals from center of onion.
• Dip onion in seasoned flour and remove excess by shaking.
• Separate petals to coat thoroughly with batter.
• Gently place in fryer basket and deep-fry at 375-400 for 1-1/2 minutes.
• Turn over and fry 1-1/2 minutes longer or until golden brown.
• Drain on paper towels.
• Place onion upright in shallow bowl and remove center core with circular cutter or apple corer.
• Serve hot with Creamy Chili Sauce.

Steps:

• To make the batter: In a medium bowl, beat egg and add milk. In a separate bowl, combine flour, salt, cayenne pepper, paprika, ground black pepper, oregano, thyme and cumin; mix. To slice onion: slice 1 inch off of the top and bottom of the onion and 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 'petals': 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 the onion has been cut 16 times. Do not cut down to the bottom of the onion. (The last 8 slices will be difficult, be careful). Spread the 'petals' of the onion apart. To help keep them separate you could plunge the onion into boiling water for 1 minute and then into cold water. Dip the onion into the milk mixture and then coat it liberally with the flour mixture. 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 ensures you have a well-coated onion because some of the coating will wash off when you fry the onion. Heat oil in a deep fryer or deep pot to 350 degrees F (175 degrees C). 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.

Steps:

• 1. for the seasoned flour-combine flour, paprika, garlic powder, pepper and cayenne-mix well. 2. For the Dipping sauce - Blend everything together well and refrigerate for 2 hours or overnight. 3. For the batter -Mix cornstarch, flour and seasonings until well blended. 4. Add beer and mix well. 5. Cut about 3/4 inch off top of onion and peel. 6. Cut into onion 12-16 vertical wedges but do not cut through bottom root end. 7. 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). 8. Dip in seasoned flour and gently shake to remove excess. 9. Separate petals to coat thoroughly with batter. 10. Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes. 11. Turn over and fry 1 1/2 minutes more or until golden brown. 12. Drain on paper towels.

Steps:

• To make the dipping sauce: In a small mixing bowl, combine the mayonnaise, ketchup, horseradish, paprika, salt, oregano, black pepper and cayenne pepper. Set aside or chill until ready to use. For the onion: In a medium bowl big enough to hold the onion, whisk together the egg and milk until well-combined. In a separate bowl, combine flour, salt, peppers, paprika, oregano, thyme and cumin. To cut the onion: First slice 3/4 inch to 1 inch off the top and bottom of onion. Remove papery skin. Use a thin knife to cut a 1-inch diameter core out of the middle of the onion. Use a very sharp, large knife, preferably with a thin blade, to slice the onion several times down the center to create the "petals." First slice through the center of the onion to about 3/4 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 times. Do not cut down to the bottom. Spread apart the petals. The onion sections tend to stick together, so you'll want to separate them to make coating easier. To help separate the petals, plunge the onion into boiling water for 1 minute and then into cold water. 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. When the onion is well-coated, dip it back into the wet mixture and into the dry coating again. 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 cover the onion completely. Fry onion right side up for 10 minutes or until it turns brown. Remove and drain on a rack or paper towels. Open the onion wider from the center so you can place a small dish of the dipping sauce in the center.