Step 1: Prepare the Onion
Cut the Onion:
Cut off ½-inch from the pointy end of the onion while leaving the root end intact. This helps to hold the onion together while cooking.
Remove the papery skin from the onion.
Slice the Onion:
Place the onion cut-side down on a cutting board.
Starting ¾-inch from the root, make vertical cuts downward all the way to the cutting board using a sharp knife.
Repeat the vertical cuts around the onion about 1/2-inch apart, ensuring not to overlap with previous cuts. Aim for 10-15 cuts in total.
Turn the onion over and gently use your fingers to open up the “petals” of the onion until it resembles a flower. Set the onion aside.
Step 2: Prepare the Coating
Make the Flour Mixture:
In a medium bowl, combine 2 1/2 cups of all-purpose flour, 2 tablespoons of paprika, 1 teaspoon of cayenne pepper, 1 teaspoon of garlic powder, 1/2 teaspoon of oregano, and salt and pepper to taste. Mix well and set aside.
Make the Egg Mixture:
In another medium bowl, whisk together 2 large eggs and 1 1/2 cups of milk until combined. Set aside.
Step 3: Coat the Onion
First Coating:
Dip the prepared onion into the flour mixture, making sure to cover it completely. Gently shake off any excess flour.
Egg Mixture:
Dip the floured onion into the egg mixture, ensuring it is fully covered. Let the onion soak in the batter for about 10 minutes for the best results.
Second Coating:
Return the onion to the flour mixture and coat it again thoroughly. This double coating helps to achieve the crispy texture.
Step 4: Freeze the Onion
Freeze:
Place the coated onion on a plate and freeze it for 30-60 minutes. Freezing helps the coating to set and adhere better during frying.
Step 5: Fry the Onion
Heat the Oil:
Fill a deep fryer or a medium saucepan with about 3 inches of vegetable oil and heat it to 350°F (175°C). Use a thermometer to monitor the oil temperature.
Fry the Onion:
Once the oil is hot, carefully lower the frozen onion into the oil using a slotted spoon or a fryer basket.
Fry the onion for 3-4 minutes until it starts to turn golden brown.
Turn the onion over and continue frying for another 3-4 minutes until it is uniformly golden brown and crispy.
Drain and Serve:
Remove the fried onion from the oil and place it on a plate lined with paper towels to drain any excess oil.
Serve immediately with your favorite dipping sauce, such as Chipotle or Thousand Island dressing.
Variations and Substitutions
Healthier Version:
For a lighter version, try baking the onion instead of frying. Preheat your oven to 400°F (200°C), and bake the coated onion on a baking sheet for 25-30 minutes, or until golden and crispy.
Different Flavors:
Experiment with different spices in the flour mixture, such as smoked paprika, cumin, or even a pinch of cinnamon for a unique twist.
Add a splash of hot sauce to the egg mixture for an extra kick of heat.
Gluten-Free:
Use a gluten-free flour blend instead of all-purpose flour to make the recipe gluten-free.
Ensure that all other ingredients, such as the spices, are also gluten-free.
Vegetarian/Vegan:
For a vegan version, substitute the eggs with a mixture of 2 tablespoons of ground flaxseed and 6 tablespoons of water (let it sit for a few minutes to thicken).
Use plant-based milk, such as almond or soy milk, instead of cow’s milk.
Different Dipping Sauces:
Create your own dipping sauce by mixing mayonnaise with sriracha for a spicy mayo dip.
Blend Greek yogurt with herbs and lemon juice for a refreshing herb dip.
Conclusion
The Outback Steakhouse Blooming Onion is a fun and delicious appetizer that brings the flavors of a restaurant favorite right into your home. The crispy, seasoned petals paired with a creamy dipping sauce make for an irresistible treat that is perfect for sharing. This recipe is surprisingly easy to make and can be customized to suit different tastes and dietary preferences. Whether you’re hosting a party, preparing a special family dinner, or simply craving something indulgent, this Blooming Onion is sure to impress. Enjoy the process of making and savoring this iconic dish, and watch as it becomes a beloved addition to your culinary repertoire.
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