Outback Steakhouse Bloomin' Onion

By NicoleS

Ingredients

• Dipping Sauce:
• 1/2 cup mayonnaise
• 2 tsp. ketchup
• 2 Tbsp. cream-style horseradish
• 1/4 tsp. paprika
• 1/4 tsp. salt
• 1/8 tsp. dried oregano
• Dash ground black pepper
• Dash cayenne pepper
• The Onion:
• 1 egg
• 1 cup milk
• 1 cup all-purpose flour
• 1 1/2 tsp. salt
• 1 1/2 tsp. cayenne pepper
• 1 tsp. paprika
• 1/2 tsp. black pepper
• 1/4 tsp. dried oregano
• 1/8 tsp. dried thyme
• 1/8 tsp. cumin
• 1 jumbo sweet yellow or white onion
• Vegetable oil, for frying

Details

Servings 4

Preparation

Step 1

Prepare the dipping sauce by combining all of the ingredients in a small bowl. Keep the sauce covered in refrigerator until ready to use.

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

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

Prepare the onion by slicing 1" off the top and bottom. Remove the skin. Cut a 1-inch diameter core out of the middle of the onion. Then cut the onion 16 times down the center to create the "petals". Careful to not cut all the way through.

Spread the "petals" of the onion apart. To help separate, plunge the onion into boiling water for 1 minute, then into cold water.

Dip the onion in the milk mixture, and then coat it liberally with the dry ingredients. Sprinkle the dry coating between them. Dip the onion back into the wet mixture and into the dry coating again. Let the onion rest in the refrigerator for at least 15 minutes.

Heat oil in a deep pot to 350°. Use enough oil to cover the onion completely.

Fry the onion right side up in the oil for 10 minutes or until it turns brown. Remove it from the oil and let it drain on a rack or paper towels.

Open the center of the onion wider and place a small dish of dipping sauce in the center. Or serve with ketchup.