Sunday, December 25, 2011

Bloomin Onion w/ sauce

EVERYONE loves Outback's Bloomin' Onion, but not many of us can afford to hop on over to Outback and pay the $8 plus tip just to eat one whenever we like.  Not to mention who goes to a restaurant just for an appetizer? Not me.  Even on my cheapest time eating there with just me and my hubby it was $25 before tip and no drinks (we just drank water).  Don't get me wrong I LOVE Outback not just for their Bloomin' Onion but for their steak as well.
Anyways, back to the Onion, I found Outback's recipe for their Bloomin' Onion.   I got my husband the slicer that cuts the onions into petals, well he has a good recipe for frying up sweet onions, but its no Outback Onion.  So we're trying this recipe tonight ^.^
This recipe serves 2, to serve more just multiply seasonings by two and add an onion. (one onion serves two)

Bloomin Onion w/ sauce


Onion poppers, pearl onions battered and fried
Ingredients:

Batter
2 T Cornstarch
1/2 cup flour
1/2 tsp garlic, minced
1/4 tsp salt
1/4 tsp black pepper
6 oz beer
1 sweet onion (walla walla is best)

Seasoned flour
1/2 cup flour
1 tsp paprika
1/2 tsp garlic powder
1/8 tsp black pepper
1/16 tsp (dash) cayenne pepper

Outback Dipping Sauce
1/8 cup mayonnaise
1/2 tsp ketchup
1/2 tsp creamed horseradish
1/16 tsp (dash) paprika
1/16 tsp (dash) salt
1/16 tsp (dash) dried oregano
dash black pepper
dash cayenne pepper

Creamy Chili Sauce (optional)
1/2 cup mayonnaise
1/2 cup sour cream
1/8 cup tomato chili sause
1/8 tsp cayenne pepper

Directions:


make your mixes except for batter

Seasoned Flour: Combine flour, paprika, garlic powder and cayenne. Mix well.

Creamy Chili Sauce: Combine mayo, sour cream, chili sauce and cayenne. Mix well.

Dipping Sauce: Blend everything together well and let sit for 2 hours in refrigeration or overnight.

To make Onion...
  1. Cut about 3/4 inch off top of onion and peel. Cut onion into 12 - 16 vertical wedges but do not cut through bottom root end. Remove about 1 inch of petals from center of onion, DO NOT cut through root or onion will fall apart. Place onion in ice water for ONE HOUR to open up blooms and help petals keep their shape during cooking. After one hour shake off any excess water. 
  2. Make batter: Mix cornstarch, flour and seasonings until well blended. Add beer and mix well.
  3. Place onion root side down on wax paper or on a dish.  Lightly sprinkle or sift seasoned flour on top of the onion. 
  4. Turn onion onto its side. With one hand, gently spread the petals apart.  With the other hand, lightly sprinkle mix onto every petal. Be sure to completely cover each layer of petals with dry mix. While still on its side, rotate the onion until all the petals are covered with dry mix.  
  5. Turn the onion root side up and shake off any excess mix.
  6. With the root side down, place the onion into the batter. Gently push petals down and separate each petal with your fingers to allow the wet batter to get in between each layer.
  7. Next, rotate the onion so the petals are facing downward. Let the onion remain in the wet batter for 10-15 seconds. this allows the wet batter to cover the whole onion. Take the onion and turn it root side up, allowing any excess batter to drip back into bowl.
  8. Remove the onion from the wet batter and repeat steps 3-5
  9. In a deep fryer (or pot of oil deep enough to completely cover onion when submerged) that is heated to 375*f. Gently spread petals apart once again and place onion, root side up, into the preheated oil. Wait 5 seconds. Using a long handled cooking utensil, push down on the root of the onion, suberging it deeper into the oil, for 3-5 seconds this allowes the onion petals to expand like a flower.  Cook for 1 minute 20 seconds longer, then turn over and cook for 1 1/2 minutes more.
  10. Remove onion from the oil, root side up. Let excess oil drip off onion into pan. Place onion, root side down, on a double layer of paper towels to drain excess oil.  Once oil has drained, cut out the remainder of the onion core.  BE CAREFUL AS ONION WILL STILL BE VERY HOT!
  11. Put dip(s) into a container in the center of the onion and enjoy!

So... we were out of horseradish and all the stores are closed for Christmas Day... so we used pearl onions and made onion poppers with the batter and flour instead.  They tasted great!

When we did get around to making the Bloomin Onion my husband decided to double batter (flour, batter, flour, batter, flour) the onion, which in my opinion kind of made some pieces a bit too thick. But needless to say the batter/flour mix that tasted awesome on the pearl onions, just tasted so-so (and needed salt) on the sweet onion. Also I felt the "sauce" tasted more like a bob's burger special sauce than outbacks sauce.  Next time I go there I will ask them for their recipe and see if its different.

Here's some pictures of the steps. (though the wet steps were left out as I didnt want my camera dirty)

Onion cut, soaked for one hour in ice water and drained
Onion with seasoned flour on ready to go into batter
Double battered onion after frying, before center is removed for eating

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2 comments:

  1. Wow! That's a lot of prep just to eat an onion. My head was spinning while reading through all the procedures. Pity there weren't more photos, but I think a video is needed more. I think I'll go with the poppers instead.

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  2. it is a lot of prep, but it tastes very delicious.
    I really did mean to take more pictures, but my hands were covered in batter. Next time we make it I will see if I can get someone to take a video of it. ;)

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