Blooming Onion Recipes

DEEP-FRIED BLOOMING ONION RECIPE BY TASTY

Steps:

• Cut the top of an onion and place it cut-side down.
• Using a sharp knife make 4 ½-inch (11.5 cm) cuts then go back and make 3 cuts in between each quarter.
• Flip the onion over and coax apart its layers or "petals". In a medium bowl, combine the eggs and the milk.
• In large bowl combine flour, paprika, oregano, salt, garlic powder, and black pepper.
• Place the onion in it, coating every petal with egg wash.
• Place the onion in the dry mixture coating every petal.
• Coat the onion in the egg wash and dry mixture one more time.
• Heat canola oil to 375ºF (190ºC) in a deep-fryer or dutch oven.
• Place onion in the freezer for 10 minutes.
• With tongs add the onion to the oil for 2 minutes or until it is browned and crispy.
• Move onion to plate covered in paper towels and allow to drain for 5 minutes.
• Meanwhile, in a small bowl combine sour cream, salt, pepper, paprika, mayonnaise, Worcestershire sauce, and ketchup.
• Nutrition Calories: 3341 Fat: 338 grams Carbs: 68 grams Fiber: 3 grams Sugars: 9 grams Protein: 16 grams
• Enjoy!

OUTBACK STEAKHOUSE BLOOMIN' ONION

Steps:

• ---------Alrighty-forthe seasoned flour-----------.
• combine flour, paprika, garlic powder, pepper and cayenne-mix well.
• --------Creamychili sauce--------.
• combine mayo, sour cream, chili sauce and cayenne-mix well.
• --------Dippingsauce----------.
• Blend everything together well and let sit for 2 hours-refidgerated- or overnight.
• --------Andfor the batter---------.
• Mix cornstarch, flour and seasonings until well blended.
• Add beer and mix well.
• Cut about 3/4 inch off top of onion and peel.
• Cut into onion 12-16 vertical wedges but do not cut through bottom root end.
• Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help "open" them up -- just make sure that you drain them well).
• Dip in seasoned flour and gently shake to remove excess.
• Seperate peatls to coat thoroughly with batter.
• Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.
• Turn over and fry 1 1/2 minutes more or until golden brown.
• Drain on paper towels.
• Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer.
• Serve hot with chili sauce and dipping sauce.

BLOOMING ONION AND DIPPING SAUCE

Steps:

• To make sauce: In a medium bowl, combine mayonnaise, ketchup, horseradish, 1/3 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon oregano, a dash ground black pepper and cayenne pepper; mix well. Keep sauce covered in refrigerator until needed.
• To make the batter: In a medium bowl, beat egg and add milk. In a separate bowl, combine flour, salt, cayenne pepper, paprika, ground black pepper, oregano, thyme and cumin; mix.
• To slice onion: slice 1 inch off of the top and bottom of the onion and remove the papery skin. Use a thin knife to cut a 1 inch diameter core out of the middle of the onion. Now use a very sharp, large knife to slice the onion several times down the center to create 'petals': 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 the onion has been cut 16 times. Do not cut down to the bottom of the onion. (The last 8 slices will be difficult, be careful).
• Spread the 'petals' of the onion apart. To help keep them separate you could plunge the onion into boiling water for 1 minute and then into cold water.
• Dip the onion into the milk mixture and then coat it liberally with the flour mixture. 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 ensures you have a well-coated onion because some of the coating will wash off when you fry the onion.
• Heat oil in a deep fryer or deep pot to 350 degrees F (175 degrees C). Make sure you use enough oil to completely cover the onion when it fries.
• Fry the onion right side up in the oil for 10 minutes or until it turns brown. When the onion has browned, remove it from the oil and let it drain on a rack or paper towels. Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center.

BLOOMING ONIONS

Steps:

• Preheat oven to 425°. With a sharp knife, slice 1/2 in. off the top of the onions; peel onions. Cut each into 16 wedges to within 1/2 in. of root end., Place each onion on a double thickness of heavy-duty foil (about 12 in. square). Fold foil around onions and seal tightly. Place in an ungreased 11x7-in. baking dish. Bake, uncovered, for 20 minutes., In a small bowl, combine butter and mustard. Open foil; fold foil around onions. Brush butter mixture over onions; sprinkle with bread crumbs, salt and pepper., Bake until crisp-tender, 18-22 minutes. Meanwhile, in a small bowl, combine sauce ingredients. Serve with onions.

OUTBACK STEAKHOUSE BLOOMIN ONION

Steps:

• Combine and mix well. Mix cornstarch, flour, and seasonings until well blended. Add beer and mix well. Cut about 3/4" off top of onion and peel. Cut into onion 12 to 16 vertical wedges, but do not cut through the bottom root end. Remove about 1" of petals from the center of the onion. You may want to separate the onion petals slightly, but do not do this too much or you will destroy the onion.
• Dip onion in seasoned flour; remove excess by shaking. Separate petals to coat thoroughly with batter. Dip in the batter. Dip in flour mixture again. Gently place in fryer basket and deep-fry at 375 to 400 degrees for 1 and 1/2 minutes. Turn over and fry an additional 1 and 1/2 minutes. Drain on paper towels. Place onion upright in a shallow bowl and remove center core with circular cutter or apple corer. Serve hot with Creamy Chili Sauce.

AIR FRYER BLOOMIN' ONION

Steps:

• Prepare the Onion: Cut about 1/4-inch from top of onion; cut root end of onion so that it stands up on a flat surface. Remove and discard peel. Starting at top of onion, cut vertical slices at 1/2-inch intervals to within 1/4-inch of bottom of onion. Place onion in a bowl with cold water to cover, and chill at least 2 hours or up to 24 hours.
• Meanwhile, whisk together eggs, milk, and 1/2 teaspoon of the salt in a medium-size deep bowl. Whisk together flour, paprika, garlic powder, mustard, cayenne, cumin, black pepper, and 1/2 teaspoon of the salt in a separate medium-size deep bowl. Cover and chill egg mixture until ready to use.
• Drain onion, and pat dry. Sprinkle onion with remaining 1/2 teaspoon of the salt, and wrap tightly in aluminum foil. Preheat a 6.3-quart air fryer to 350°F for 10 minutes. Place wrapped onion in air fryer basket, and cook 10 minutes. Remove from cooker, unwrap and remove foil from top and sides of onion. Let onion stand until cool enough to handle. Remove from foil, and carefully fan out petals of onion.
• Dip entire onion in egg mixture, allowing excess to drip off. Dip onion in flour mixture, making sure all petals are evenly coated. Tap off excess. Allow onion to stand 5 minutes. Dip onion again in egg mixture, allowing excess to drip off; dip again in flour mixture again, tapping off excess. Place onion in air fryer basket, and liberally coat with cooking spray. Cook at 350°F until crispy and golden brown, about 25 minutes.
• Prepare the Sauce: Stir together all ingredients. Serve onion immediately with sauce.

BLOOMING ONION

Steps:

• Start by cutting off 1/2 inch from the top of the onion, then peel the outer skin from the onion.
• Place the onion cut-side down. Starting about 1/2 inch from the root, make a downward cut all the way through to the board.
• Repeat to make four evenly spaced cuts around the onion. Make 3 additional cuts between each section until you have 16 evenly spaced cuts.
• Place the onion in a bowl of ice water, cut side down, for 2 hours.
• In a mixing bowl, whisk flour, paprika, cayenne, cumin, thyme, oregano, Kosher salt and white pepper.
• In a separate medium deep bowl, whisk together eggs, milk, and 1 cup water.
• Place the onion in a clean bowl, cut-side up, spoon flour mixture over the onion being mindful to get in all the nooks and crannies. If parts re left bare, the wet batter won't stick. Tap off excess flour and reserve.
• Cut side down, dredge floured onion in the wet ingredients, pull up and return to flouring mixing bowl, spooning flour over the top again.
• Place the onion into the refrigerator for about 10 minutes to let is set. Meanwhile, prepare the frying oil.
• In a high sided Dutch oven or deep fryer, heat vegetable or peanut oil to 400 degrees.
• Remove the onion from the refrigerator and shake any excess flour from the onion (it will burn in the oil while frying).
• Using a wire skimmer lower the onion, cut side down, into the oil. Oil temperature will fall, maintain at 350 degrees for duration of cooking.
• Fry until golden brown, about 8-9 minutes, turning halfway through so the root side is down.
• Remove onion using your wire skimmer and drain on paper towels.
• Serve hot with dipping sauce.
• If you've tried this recipe, come back and let us know how it was in the comments and ratings!

BLOOMING ONION

Steps:

• Cut off the top ½-inch of the onion, leaving the root end of the onion intact. Place the now flat, stem end of the onion down on a cutting board with the root end facing up. Make 16 slices around the onion, starting with your knife tip ½-inch away from the root so that you never slice through the root. Begin by making slices at 12, 3, 6 and 9 o'clock around the onion. Then make three slices down the onion in between each of the original four slices. Turn onion over, gently separate the onion petals, and remove the loose pieces of onion in the center.
• Combine the eggs and milk in a bowl. In a second bowl, combine the flour, salt, black pepper, cayenne pepper, paprika, and garlic powder.
• Pre-heat the air fryer to 350ºF.
• Place the onion cut side up into a third empty bowl. Sprinkle the flour mixture all over the onion to cover it and get in between the onion petals. Turn the onion over to carefully shake off the excess flour and then transfer the onion to the empty flour bowl, again cut side up.
• Pour the egg mixture all over the onion to cover all the flour. Let it soak for a minute in the mixture. Carefully remove the onion, tipping it upside down to drain off any excess egg, and transfer it to the empty egg bowl, again cut side up.
• Finally, sprinkle the flour mixture over the onion a second time, making sure the onion is well coated and all the petals have the seasoned flour mixture on them. Carefully turn the onion over, shake off any excess flour and transfer it to a plate or baking sheet. Spray the onion generously with vegetable oil.
• Transfer the onion, cut side up to the air fryer basket and air-fry for 25 minutes. The onion petals will open more fully as it cooks, so spray with more vegetable oil at least twice during the cooking time.
• While the onion is cooking, make the dipping sauce by combining all the dip ingredients and mixing well. Serve the Blooming Onion as soon as it comes out of the air fryer with dipping sauce on the side.

ALMOST-FAMOUS BLOOMIN' ONION

Steps:

• Combine all of the dip ingredients in a bowl, cover and refrigerate.
• Slice the onion (see Cook's Note). Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs, milk and 1 cup water.
• Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the "petals." Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour.
• Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil.
• Fill a large deep pot with at least 3 inches of the oil, leaving 2 inches of space at the top. Heat the oil over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels. Season with salt and serve with the dip.

BLOOMING ONION

Steps:

• Make the dipping sauce: Combine mayonnaise, ketchup, horseradish, paprika, 1/4 teaspoon salt, 1 dash black pepper, and 1 dash cayenne pepper in a small bowl and refrigerate it until needed.
• Beat egg and combine it with milk in a bowl large enough to hold the onion. In another bowl, combine flour, salt, cayenne pepper, black pepper, garlic powder, thyme, oregano, and cumin.
• Prepare the onion: cut approximately 3/4 to 1 inch off of the top and bottom of the onion, remove skin. Remove the 1-inch diameter core from the middle of the onion. Using a large, sharp knife, slice down the center of the onion about 3/4 of the way down, turn 90 degrees and slice again. Keep slicing the sections in half, being careful not to cut to the bottom, until you have 16 sections. Spread the petals apart to make coating easier.
• Dip the onion in the milk, then coat well with the flour mixture. Separate the petals again and sprinkle the flour mixture between them. Once you have coated all of the petals well, dip it into the milk and into the flour mixture again. Place in the refrigerator for at least 15 minutes while you preheat the oil.
• Pour enough oil to cover the onion into a deep fryer or deep pot. Preheat the oil to 350 degrees F (175 degrees C).
• Fry the onion right side up in the oil for 10 minutes or until golden brown. Remove from oil and let drain in a rack or paper towels. Open the center of the onion wide so that you can put the small bowl of dipping sauce in the center.