- Sep 15, 2012
- 17,987
- 14,865
When I go to the Outback steakhouse I always wind up ordering the blooming onion. There's something about it that I like more then onion rings or fries. Also in my quest to eliminate frying in oil I just had to try and reproduce it on the kettle. So heres my attempt. Sorry about the lack of pics. I could have sworn I took more.
First lets start with a sweet onion:
Remove the top and peel the skin off. Then with your knife slice through the onion about a 1/2 an inch from the root. Repeat dividing the onion up in quarters
Then continue until you've sliced each quarter three times. Flipped over you should have something similar to this:
Pop the onion into the refrigerator while you make up the seasoning.
Seasoning includes: 2 cups of flour, 2 tbsp paprika, 1 tsb cayenne pepper, 1 tsp. kosher salt, 1tsp garlic powder, 1 tsp onion powder, 1/2 tsp oregano, and a couple of twists for fresh ground black pepper.
Now for the wash: Two beaten eggs, a few shakes of Franks hot sauce and few splashes of milk.
Might as make the dipping sauce now as well:
Dipping Sauce: 1/2 cup of mayo, 1 tbsp of ketchup, 3 tbsp horseradish sauce, 1 teaspoon paprika, 1 tsp of cayenne pepper, a couple of twists of ground black pepper, and a small pinch of oregano. Mix well.
Dredge the onion in the dry ingredients. Making sure all the peddles are fully coated.
Shake off any excess dry and put it into the wet mixture. Spooning the mixture over the top of the onion to insure full coverage. Then back into the dry for another shake down.
Here's where I'm missing some of the pictures. I used the kettle with the Vortex for a high heat indirect cook. I also placed the Vortex closer to the edge of the kettle for more grate space. Place the onion on a small sheet of aluminum foil on the opposite side of the Vortex rotate about half way through the cook. I can't remember how long it took. To many PBRs I guess. That would explain the missing pictures also. The blooming onion is done when the peddles can be pulled off easily and it's that nice deepfried color.
I didn't get a shot of the full onion - cooked, but here is my wifes plate. You'll have to use your imagination to fill in the rest of the onion. Sorry about that. It was good and I'll be making it again for an upcoming party.
The mixes and sauce are all Chris tweeked versions of Outbacks. That I found on the internet
Chris,
First lets start with a sweet onion:
Remove the top and peel the skin off. Then with your knife slice through the onion about a 1/2 an inch from the root. Repeat dividing the onion up in quarters
Then continue until you've sliced each quarter three times. Flipped over you should have something similar to this:
Pop the onion into the refrigerator while you make up the seasoning.
Seasoning includes: 2 cups of flour, 2 tbsp paprika, 1 tsb cayenne pepper, 1 tsp. kosher salt, 1tsp garlic powder, 1 tsp onion powder, 1/2 tsp oregano, and a couple of twists for fresh ground black pepper.
Now for the wash: Two beaten eggs, a few shakes of Franks hot sauce and few splashes of milk.
Might as make the dipping sauce now as well:
Dipping Sauce: 1/2 cup of mayo, 1 tbsp of ketchup, 3 tbsp horseradish sauce, 1 teaspoon paprika, 1 tsp of cayenne pepper, a couple of twists of ground black pepper, and a small pinch of oregano. Mix well.
Dredge the onion in the dry ingredients. Making sure all the peddles are fully coated.
Shake off any excess dry and put it into the wet mixture. Spooning the mixture over the top of the onion to insure full coverage. Then back into the dry for another shake down.
Here's where I'm missing some of the pictures. I used the kettle with the Vortex for a high heat indirect cook. I also placed the Vortex closer to the edge of the kettle for more grate space. Place the onion on a small sheet of aluminum foil on the opposite side of the Vortex rotate about half way through the cook. I can't remember how long it took. To many PBRs I guess. That would explain the missing pictures also. The blooming onion is done when the peddles can be pulled off easily and it's that nice deepfried color.
I didn't get a shot of the full onion - cooked, but here is my wifes plate. You'll have to use your imagination to fill in the rest of the onion. Sorry about that. It was good and I'll be making it again for an upcoming party.
The mixes and sauce are all Chris tweeked versions of Outbacks. That I found on the internet
Chris,
