blooming onion

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linescum

Smoking Fanatic
Original poster
OTBS Member
SMF Premier Member
Nov 12, 2006
917
12
Saxton, Pa.
anybody got a decent recipe for the coating for one of these things the wife is driving me nuts to make some
 
Try this one Hon ...


Bloomin' Onion

For dipping sauce :
½ cup mayonnaise
2 tspn ketchup
2 tbsp cream-style horseradish
¼ tspn paprika
¼ tspn salt
pinch dried oregano
dash ground black pepper
dash cayenne pepper


For onion :
1 egg
1 cup milk
1 cup all-purpose flour
1½ tspn salt
1½ tspn cayenne pepper
½ tspn ground black
¼ tspn dried oregano
pinch dried thyme
pinch cumin
1 huge Spanish onion (¾ lb or more)
vegetable oil for frying pepper


Preparation & Cooking Instructions :

Prepare the dipping sauce by combining all of the ingredients in a small bowl. Keep the sauce covered in your refrigerator until needed.


Beat the egg and combine it with the milk in a medium bowl big enough to hold the onion.

In a separate bowl, combine the flour, salt, peppers, oregano, thyme, and cumin.
Slice the onion. First slice ¾" to 1" off the top and bottom of the onion. Remove the papery skin.

Use a thin knife to cut a 1" 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 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 16 times. Do not cut down to the bottom. The last 8 slices are a little hairy, just use a steady hand and don't worry if your onion doesn't look like a perfect flower. It'll still taste good. 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.
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. This double dipping makes sure you have a well coated onion because some of the coating tends to wash off when you fry.

Let the onion rest in the refrigerator for at least 15 minutes while you get the oil ready.

Heat oil in a deep fryer or deep pot to 350°F. 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.
 
thanks deb i'll give it a try. i have seen other recipes but i figured i'd ask in here because usually the recipes are tried and tweaked...i'll let you know how it---they turn out
 
this is a clone of outback steakhouses recipe... a friend of mine uses this recipe in his concessions stand at state fairs

Outback Steakhouse Bloomin Onion Recipe

Ingredients:
4 Vidalia or Texas Sweet Onions
***Batter:***
1/3 cup Cornstarch
1 1/2 cup Flour
2 teaspoons Garlic -- minced
2 teaspoons Paprika
1 teaspoon Salt
1 teaspoon Pepper
24 ounces Beer
***Seasoned Flour:***
2 cups Flour
4 teaspoons Paprika
2 teaspoons Garlic powder
1/2 teaspoon Pepper
1/4 teaspoon Cayenne pepper
***Creamy Chili Sauce:***
1 pint Mayonnaise
1 pint Sour cream
1/2 cup Chili sauce
1/2 teaspoon Cayenne pepper

Directions:
Mix cornstarch, flour, and seasonings until well blended. Add beer, 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 bottom root end. Remove about 1" of petals from center of onion. Dip onion in seasoned flour and remove excess by shaking. Separate petals and dip in batter to coat thoroughly. Gently place in fryer basket and deep-fry at 375 to 400 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes. Drain on paper towels. Place onion upright in shallow bowl and remove center core with circular cutter or apple corer. Serve hot with Creamy Chili Sauce.

http://www.cdkitchen.com/recipes/rec...ion17731.shtml
 
I prefer it when the onion is cut completely through and you end up with a bunch of onion fingers that get battered and fried. I find the onion sticks will not retain as much grease as a onion mum, onion cactus, an onion blossom or whatever name someone choses for it. Also there is a white dipping sauce made with mayo, lemon juice, sugar, a little horse radish, corn starch, and i wish I knew what else, that is super good. If anyone has a recipe that may be like that sauce then please post it.
 
I have yet to do it without breaking part of the onion. I usually just use the recipe and cut onion rings it takes just a few minutes that way.
 
I've don this a few times and wither of the previously posted recipes looks good for the batter and sauce, you can pretty much use what you like there, the only trick I would add and what worked well for me was to blanch the sliced onion in boiling water for a few seconds before coating it with the flour mixture. It opens all the petals for you so the coating can more evenly get into the gaps. I also use a Chinese wok and brass wire wok strainer for the frying, it uses less oil due to the curved bottom.
 
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