Restaurant Favorites at Home: Bloomin' Onion Recipe
Ah...the joys of the kitchen, creating new and wonderful tasting recipes. but there are those recipes that should never be altered. Your mom's famous beef stew, that award winning dessert and yes, this Bloomin' Onion; don't mess with perfection.
This recipe tastes identical to many of those you can order at any number of pubs and restaurants. It's made up of spices and ingredients that every well stocked kitchen would have, some flour, eggs, milk and throw in some spices. Oh, and don't forget about the dip. Sure you could go for some tangy Ranch dressing but you'd be missing half the flavor, and all the fun.
The true skill here is in the preparation of the sweet Spanish Onion. I'll be the first to admit I'm still working out the kinks of this one, but I just had to share this with you in time for your next get together. Here are some tips and techniques I've developed.
First, choose your onion wisely, a large uniformly shaped Sweet Spanish Onion is recommended. Next, you'll want a large sharp knife to do the slicing with. Proceed to cut off 3/4" to 1" from the root end and top end of the onion. Then place on a sturdy cutting board and remove the core of the onion, about 1 1/2" in diameter works.
Now to the intricate work, take your knife and slice through the center of the onion, but not completely through, leave about 1/4" on the bottom to maintain the integrity of the onion. Continue around the onion for a total of 8 cuts, you'll end up with 16 evenly sized wedges. Now your onion is ready to go!
Bloomin' Onion Recipe
- 1 Sweet Spanish onion, large and uniform in size
- Vegetable oil for frying
- 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 pepper
- 1/4 teaspoon dried oregano
- pinch dried thyme
- 1 pinch cumin
The Dipping Sauce
- 1/2 cup mayonnaise
- 2 teaspoons ketchup
- 2 tablespoons creamy horseradish sauce
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- pinch dried oregano
- pinch ground black pepper
- pinch cayenne pepper
1. Combine all the ingredients for the dipping sauce in a small bowl and keep refrigerated until ready to serve.
2. Now it's time to slice the onion. First slice 3/4 inch to 1 inch off the top and bottom of the onion. Remove the papery skin. Cut a 1-inch diameter core out of the middle of the onion. Now slice the onion several times down the center to create the "petals" of the completed onion. 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 you've cut the onion 8 times. Do not cut down to the bottom.
3. Beat the egg and combine it with the milk in a medium bowl big enough to hold the onion.
4. 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. Let the onion rest in the refrigerator 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.
8. Fry the onion right side up in the oil for 10 minutes or until it turns brown.
9. When the onion has browned, remove it from the oil and let it drain on a rack or paper towels.
10. Serve with the dipping sauce, or you may also use some tangy Ranch dressing.