Ingredients FOR THE CAKE: 5 egg whites, room temperature ¾ cup buttermilk ¾ cup unsalted […]
The Outback Steakhouse Blooming Onion is a treat the restaurant has been serving up since it opened. You can make this appetizer menu item just like they do, and you don’t need any fancy tools to prepare this Bloomin Onion.
Outback Steakhouse Bloomin Onion
I think this is one of one my first copycat recipe. I can remember the first time I tried this blooming onion. An onion is sliced in a way that it opens up, some might even say it “blooms”.
The petals are battered, and the onion is deep-fried and then this creation is served with a wonderful sauce. I know you will be blown away just like I was the first time I tried this creation.
How to Prepare a Bloomin Onion
Preparing this onion isn’t too difficult, the ingredients are fairly simple. You are going to need large sweet onions. A Vidalia or even a 1015 onion will do. A large sweet onion will give you the perfect flavor.
You will also need some beer, flour, spices, and cooking oil. My preference for cooking oil is peanut oil followed by vegetable oil. Any liquid oil will do, but I think peanut makes the onion more crispy.
To cut the onion, grab a sharp knife and you may want to make sure your cutting board has a damp cloth under it so it doesn’t move. Peel the onion, and place the root end on the cutting board. Slice the first 3/4 inches off the top of the onion. Then you will make 10 to 12 verticle cuts, but don’t go all of the ways to the root.
Then you can try to separate some of the petals, but not too much, you may break the onion. Dip the onion in flour, this will help make the batter stick. Dip in the batter, then it goes into the fryer.
If you feel cutting the blooming onion is too much, then try cutting its petals, strings, or even onion rings. Be sure to serve it up with plenty of blooming onion sauce.
Outback Steakhouse Bloomin Onion
You can make some magic in your kitchen when you make this blooming onion at home.
- 1/3 cup cornstarch
- 1 1/2 cup flour
- 2 teaspoons garlic minced
- 2 teaspoons paprika
- 1 teaspoon salt
- 2 teaspoons pepper
- 12-ounce beer
- 4 Vidalia onions Or other large sweet onion
- 2 cups flour
- 4 teaspoons paprika
- 2 teaspoons garlic powder
- 1/2 teaspoon pepper
- 1/2 teaspoon cayenne pepper
- Combine and mix well. Mix cornstarch, flour, and seasonings until well blended. Add beer and mix well. Cut about 3/4″ off the 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.
Calories: 600kcal | Carbohydrates: 125g | Protein: 15g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 617mg | Potassium: 633mg | Fiber: 7g | Sugar: 17g | Vitamin A: 1580IU | Vitamin C: 16.3mg | Calcium: 98mg | Iron: 6.8mg