The Outback Steakhouse Bloomin' Onion is an iconic appetizer that has become synonymous with the Outback dining experience.
This mouthwatering dish begins with a colossal onion, carefully hand-carved to resemble a blooming flower.
Each petal is meticulously separated to create the signature "bloom" effect, ensuring a visually striking presentation that sets the stage for an unforgettable meal.
INGREDIENTS:
- 1 large white onion
- 2 1/2 cups all-purpose flour
- 2 tablespoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon oregano
- salt and pepper to taste
- 2 large eggs
- 1 1/2 cups milk
- 1-quart vegetable oil
- Chipotle, Thousand Island or other dipping sauce optional
INSTRUCTIONS:
1: In a medium bowl, combine flour, spices, salt, and pepper. Reserve.
2: In another medium bowl, whisk together eggs and milk until combined. Set aside.
3: Cut off ½-inch from the pointy end of the onion while leaving the other end of the root intact. Then remove the papery skin.
4: Place the onion cut-side down on a cutting board. Starting ¾-inch from the root, cut vertically downward all the way to the board using a sharp knife.
5: Repeat vertical cuts downward about 1/2-inch apart on the edge, taking care not to overlap with previous cuts. You should get 10-15 cuts in total.
6: Turn the onion over and gently open up the “petals” of the onion with your fingers until it resembles a flower. Set aside.
7: Dip the onion into reserved flour mixture to cover completely. Then gently shake off excess flour.
8: Gently dip into the reserved egg mixture to cover completely. For best results, let the onion soak in the batter for 10 minutes.
9: Return onion to the flour mixture one more time and cover completely.
10: Place the onion on a plate and freeze for 30-60 min to set.
11: Fill a deep fryer or medium saucepan with 3 inches of oil and heat to 350°F. Line a plate with a paper towel and set aside.