Almost-Famous Bloomin' Onion
Almost-Famous Bloomin' Onion requires about 1 hour from start to finish. For $4.57 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 8855 calories, 16g of protein, and 959g of fat. If you have bell pepper, sweet onion, horseradish, and a few other ingredients on hand, you can make it. 44414 people were impressed by this recipe. Many people really liked this main course. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is spectacular. Users who liked this recipe also liked Bloomin' Onion, Outback Steakhouse Bloomin Onion, and Outback Steakhouse Bloomin' Onion.
Servings: 4
Preparation duration: 54 minutes
Cooking duration: 6 minutes
Ingredients:
Freshly ground black pepper
Pinch of cayenne pepper
1 teaspoon cayenne pepper
1 gallon soy or corn oil
1/2 teaspoon dried thyme
2 large eggs
2 1/2 cups all-purpose flour
1/2 teaspoon ground cumin
1 tablespoon drained horseradish
1 1/2 teaspoons ketchup
Kosher salt
Kosher salt and freshly ground black pepper
2 tablespoons mayonnaise
1/2 teaspoon dried oregano
1/4 teaspoon paprika
2 tablespoons paprika
2 tablespoons sour cream
1 large sweet onion, such as Vidalia (about 1 pound)
1 cup whole milk
1/2 teaspoon Worcestershire sauce
Equipment:
bowl
whisk
slotted spoon
paper towels
kitchen thermometer
skimmer
pot
Cooking instruction summary:
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. Heat the oil in a large deep pot 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. Photograph by Kate Mathis; Illustration by Brown Bird Design
Step by step:
1. Combine all of the dip ingredients in a bowl, cover and refrigerate.
2. Slice the onion (see Cook's Note).
3. 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.
4. 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.
5. Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary).
6. Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil.
7. Heat the oil in a large deep pot 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.
8. Photograph by Kate Mathis; Illustration by Brown Bird Design
Nutrition Information:
covered percent of daily need
