Description
An easy recipe for crispy Blooming Onions that is just as tasty if not better than any Outback restaurant. Make some for your family today and don’t forget the tasty dipping sauce.
Ingredients
- ¼ cups Mayonnaise
- ¼ cups Sour Cream
- 1-½ Tablespoon Creamy Horseradish
- 1-½ Tablespoon Ketchup
- ½ teaspoons Paprika
- ½ teaspoons Garlic Powder
- ¼ teaspoons Ground Cayenne Pepper
- 2 Eggs
- 1 cup Milk
- 2 cups Flour
- 1 Tablespoon Paprika
- 1 Tablespoon Cumin
- 1 teaspoon Dried Oregano
- 1 teaspoon Thyme
- 1 teaspoon Salt
- 1 teaspoon Ground Cayenne Powder
- ½ teaspoons Ground Black Pepper
- ½ teaspoons Garlic Powder
- 3 Medium Sweet Onions
- Vegetable Oil
Preparation
Combine the mayonnaise, sour cream, horseradish, ketchup, paprika, garlic powder and cayenne pepper.
Whisk egg and milk in bowl wide and deep enough to dunk the onion.
Mix flour, paprika, cumin, dried oregano, thyme, salt, cayenne pepper, black pepper and garlic powder in bowl wide enough to fit the onion.
Cut a small flat spot on the none root end of the onion. Remove any dried or damaged peels. Place the onion flat side down on a cutting board (root side up). Using a sharp knife starting about 1/2 inch from the root make a clean slice downward. Turn the onion one quarter turn and make another clean slice downward. Follow that with two more quarter turns and two more clean slices downward. Cut three to four equal spaced cuts downward in each of those four sections. Then turn the onion root side down and gently fan out the sections.
Put the onion in the bowl with the flour mixture. Using your hands coat the onion with the flour mixture spreading and separating the onion to make sure that it all gets breaded. Now dunk the onion into the egg mixture. Then back into the flour mixture using your hands to coat the onion.
Heat oil in a heavy pan to 375 degrees. You will need just enough oil to cover the onion. Fry the onions root side up for 5-7 minutes. Drain on paper towels.
Serve promptly with the dipping sauce.
