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:

Quickview
8850k Calories
15g Protein
958g Total Fat
77g Carbs
35% Health Score
Limit These
Calories
8850k
443%

Fat
958g
1475%

  Saturated Fat
79g
498%

Carbohydrates
77g
26%

  Sugar
12g
14%

Cholesterol
105mg
35%

Sodium
553mg
24%

Get Enough Of These
Protein
15g
31%

Vitamin E
143mg
957%

Vitamin K
422µg
402%

Vitamin C
100mg
122%

Vitamin A
4635IU
93%

Folate
217µg
54%

Selenium
37µg
54%

Vitamin B1
0.75mg
50%

Vitamin B2
0.75mg
44%

Manganese
0.8mg
40%

Iron
5mg
33%

Vitamin B3
6mg
30%

Vitamin B6
0.53mg
26%

Phosphorus
252mg
25%

Fiber
6g
25%

Potassium
587mg
17%

Calcium
144mg
14%

Vitamin B5
1mg
14%

Magnesium
53mg
13%

Copper
0.25mg
12%

Zinc
1mg
11%

Vitamin D
1µg
9%

Vitamin B12
0.52µg
9%

covered percent of daily need
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