Copycat Outback Bloomin Onion Recipes

OUTBACK STEAKHOUSE'S BLOOMING ONION RECIPE

Steps:

• Prepare Outback Steakhouse's Blooming Onion Creamy Chili Dipping Sauce according to recipe below. Set aside.

OUTBACK STEAKHOUSE BLOOMIN ONION

Steps:

• Combine and mix well. Mix cornstarch, flour, and seasonings until well blended. Add beer and mix well. Cut about 3/4" off 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.

OUTBACK BLOOMIN ONION SAUCE

Steps:

• Combine all ingredients and mix well. Cover and place in the refrigerator for at least 30 minutes before serving.

COPYCAT OUTBACK BLOOMIN' ONION

Steps:

• To make the dipping sauce: In a small mixing bowl, combine the mayonnaise, ketchup, horseradish, paprika, salt, oregano, black pepper and cayenne pepper. Set aside or chill until ready to use. For the onion: In a medium bowl big enough to hold the onion, whisk together the egg and milk until well-combined. In a separate bowl, combine flour, salt, peppers, paprika, oregano, thyme and cumin. To cut the onion: First slice 3/4 inch to 1 inch off the top and bottom of onion. Remove papery skin. Use a thin knife to cut a 1-inch diameter core out of the middle of the onion. Use a very sharp, large knife, preferably with a thin blade, to slice the onion several times down the center to create the "petals." First slice through the center of the onion to about 3/4 of the way down. Turn the onion 90 degrees and slice it again in an X across the first slice. Keep slicing the sections in half, very carefully, until you've cut the onion 16 times. Do not cut down to the bottom. Spread apart the petals. The onion sections tend to stick together, so you'll want to separate them to make coating easier. To help separate the petals, plunge the onion into boiling water for 1 minute and then into cold water. Dip the onion in the milk mixture, and then coat it liberally with the dry ingredients. Again separate the petals and sprinkle the dry coating between them. When the onion is well-coated, dip it back into the wet mixture and into the dry coating again. Let the onion rest in the refrigerator for at least 15 minutes while you get the oil ready. Heat oil in a deep fryer or deep pot to 350 degrees. Make sure you use enough oil to cover the onion completely. Fry onion right side up for 10 minutes or until it turns brown. Remove and drain on a rack or paper towels. Open the onion wider from the center so you can place a small dish of the dipping sauce in the center.