1/28/08

Bloomin' Onion Style and Sauce



This recipe is allll over the internet but I still think that not many people make it more than once. Why? Because it's a little labor intensive, the cutting has to be done precisely or it falls apart, and not very many people cook with such a large amount of oil or deep fry things anymore.

I have said many times how I hate to 'bread' things. I think most recently on one of my jalapeno popper recipes. I hate it. Hate. It. I get bored, my fingers get heavily breaded and I really, really hate to fry things because it makes the house smell like grease for days. For that fact I have made these "Blooming Onion" style onions only about once or twice a year for the past 5 years or so. But honestly, I'd almost rather go to a restaurant and pay the $9 for one prepared there. Let them make it and deal with the grease smell. LOL.

Still... having complained that much, I was c r a v i n g these something fierce for the last 3 weeks and finally gave it and made 4 of them last night. Pictured above is 1/2 of a large bloomin' onion and the sauce. Yum! I had it for breakfast this morning as well.


The sauce: Prepare ahead of time so it has time to chill and get the flavor you want
1/2 cup mayonnaise
2 teaspoons ketchup
2 tablespoons cream-style horseradish sauce (I use Kraft)
1/4 teaspoon paprika
1/8 teaspoon dried oregano
Dash ground black pepper

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



The Onion

1 cup milk
1 egg, beaten

1 cup all-purpose flour
1 1/2 t salt
1 1/2 t cayenne pepper
1/2 t ground black pepper
1/4 t dried oregano
1/8 t dried thyme
1/8 t cumin
1 giant 'sweet' onion like a Vidalia

Vegetable oil for frying
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.

To slice the onion - First slice 3/4 inch to 1 inch off the top and bottom of the onion. Remove the papery skin. Use a thin knife to cut a 1-inch diameter core out of the middle of the onion. Using a large knife you will now slice all the way across the onion but not down to the cutting board. You need to only cut 3/4 of the way through the onion so the bottom holds it together. You need to make 16 slices, or as many close to that number as you can to make the petals. Spread the "petals" of the onion apart gently, you'll want to separate them to make coating easier and to get the flour and seasoning mixture down into the onion base.


Dip the onion in the milk mixture, and then coat it liberally with the dry ingredients. Double dip your onions - wet, dry, wet and dry again. Then let the onion rest for at least 15 minutes to 'set' the breading.

Heat oil in a deep fryer or deep pot to 350 degrees. 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 is done, remove it from the oil and let it drain on a rack or paper towels.

*Note*

The slicing of the onion is the most difficult part of this recipe and many times I've cut a little too deep and the onion has broken in half. That is when you make "Onion Petals" instead of a whole onion... LOL. But another option is one that I myself own and can vouch for. A Onion Blossom Maker that I ordered from Amazon. It guides your cuts. I still manage to cut too deep once in awhile but it's made cutting these oh so easy and you can get them for as little as a couple bucks used and about a dollar more brand new.
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