OUTBACK BLOOMIN' ONION Dipping Sauce

By PBogho57

Ingredients

• 1/2 cup mayonnaise
• 2 teaspoons ketchup
• 2 tablespoons cream-style horseradish
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/8 teaspoon dried oregano
• Dash ground black pepper
• Dash cayenne pepper
• The Onion
• 1 egg
• 1 cup milk
• 1 cup all-purpose flour
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons cayenne pepper
• 1/2 teaspoon ground black
• 1/4 teaspoon dried oregano
• 1/8 teaspoon dried thyme
• 1/8 teaspoon cumin
• 1 giant Spanish onion (3/4 pound or more)
• Vegetable oil for frying pepper

Details

Servings 1
Adapted from facebook.com

Preparation

Step 1

2. Beat the egg and combine it with the milk in a medium bowl big enough to hold the onion.

3. In a separate bowl, combine the flour, salt, peppers, oregano, thyme, and cumin.

5. Spread the "petals" of the onion apart. The onion sections tend to stick together, so you'll want to separate them to make coating easier.

6. 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. 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.

7. 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.

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