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-Stir together first 8 ingredients; cover and refrigerate
until needed.
-Stir together flour, 1 1/2 tsp. salt, 1 1/2 tsp. cayenne
pepper, 1/2 tsp. black pepper, and thyme; set aside.
-Beat together egg and milk; set aside.
-Thoroughly cover flowered onion in flour mixture,
shaking off excess; coat onion in egg wash; thoroughly
cover onion in flour mixture, shaking off excess.
-Refrigerate coated onion for 30 minutes.
-Deep-fry in 350 degree oil for 10 minutes; drain on a
brown paper bag.
-Serve fried onion with prepared sauce for dipping.
To flower an
onion:
Nifty gadgets that make
these special cuts in one felt swoop are available at
many kitchen stores and online. If you don’t have
one, following is my attempt to describe the process of
hand-cutting: Slice 1" off of the top of the onion,
leaving the root end intact. Remove the papery skin. With
a sharp chef's knife, make slices from the center of the
onion outwards, cutting down to about 1/2" from the
root end. Your cuts should look like the spokes of a
wagon wheel. Make a total of 16 cuts, spaced evenly.
Gently spread out the pieces of onions. What you will
have is an onion which resembles a flower. Good luck!
Make It A Meal:
Serve with
Marinated Steak
like The Outback's® and
Bread
like The Outback's®.
It's
important to flip the onion over so that the
center inside of the onion is cooked. I tried
this and both the coating and the sauce are
better than the prepared mixes you get with the
onion slicers on the market. My family loved it.
Outstanding,
the sauce is simple amazing and simple, thanks
from my whole family !!
i made
your recipe for blooming onion. it was delicious.
thank you so much.
Finally, a
recipe that tastes great! This makes the 5th
recipe I have tried-this one passes with flying
colors! Kudos!
This recipe is great.
Here's a tip for cutting onion. When peeled, turn the onion upside
down & start cutting 1/2 inch from the top. I usually cut it in
quarters & then cut the quarters twice more. Hold it together when
you flour & egg. It will be easier this way than trying to stop the
cuts from the top down.
This was really really
good! The sauce is wonderful too. I agree that having a large onion
is important. Two thumbs up!
I have tried this just
yesterday and this recipe is not even close to the restuarants'
version. The sauce base is not mayo-it's sour cream. My family did
not like it at all. I am going to have to doctor-up this version
into how to make the batter better for onion. This whole recipe
needs to be redone. Instead of adding milk to egg, needs to be just
egg. Better off, should make it just into batter, dip the onion in
it, flour again, let it set, then fry it instead of egg wash/ flour.
Maybe adding cornmeal to flour would make it even better close to
the recipe. This whole thing was just terrible.
I live out of the States,
and these onion blossoms were just great and very similar to some
restaurants we used to eat at, thanks for your help.
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