BLOOMIN ONION SAUCE
Steps:
- Combine all ingredients in a bowl or mini food processor. Blend well.
- This sauce can be served immediately but tastes even better the longer it is allowed to sit and marry. Bloom Sauce can be refrigerated for up to one week.
- If you've tried this recipe, come back and let us know how it was!
Nutrition Facts : Calories 273 kcal, Carbohydrate 4 g, Fat 27 g, SaturatedFat 4 g, Cholesterol 11 mg, Sodium 455 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
BLOOMING ONION AND DIPPING SAUCE
This batter-fried onion and a spicy dipping sauce will get your party going any day!
Provided by Jackie Smith
Categories Appetizers and Snacks
Yield 6
Number Of Ingredients 20
Steps:
- To make sauce: In a medium bowl, combine mayonnaise, ketchup, horseradish, 1/3 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon oregano, a dash ground black pepper and cayenne pepper; mix well. Keep sauce covered in refrigerator until needed.
- To make the batter: In a medium bowl, beat egg and add milk. In a separate bowl, combine flour, salt, cayenne pepper, paprika, ground black pepper, oregano, thyme and cumin; mix.
- To slice onion: slice 1 inch off of the top and bottom of the onion and remove the papery skin. Use a thin knife to cut a 1 inch diameter core out of the middle of the onion. Now use a very sharp, large knife to slice the onion several times down the center to create 'petals': First slice through the center of the onion to about three-fourths 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 the onion has been cut 16 times. Do not cut down to the bottom of the onion. (The last 8 slices will be difficult, be careful).
- Spread the 'petals' of the onion apart. To help keep them separate you could plunge the onion into boiling water for 1 minute and then into cold water.
- Dip the onion into the milk mixture and then coat it liberally with the flour mixture. Again separate the petals and sprinkle the dry coating between them. Once you're sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again. This double-dipping ensures you have a well-coated onion because some of the coating will wash off when you fry the onion.
- Heat oil in a deep fryer or deep pot to 350 degrees F (175 degrees C). 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 has browned, remove it from the oil and let it drain on a rack or paper towels. Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center.
Nutrition Facts : Calories 290.2 calories, Carbohydrate 22.5 g, Cholesterol 43.2 mg, Fat 20.2 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 4 g, Sodium 843.8 mg, Sugar 4 g
OUTBACK STEAKHOUSE BLOOMIN' ONION AND SAUCES
copy cat recipe said to be the real thing. I can't tell.
Provided by alberta smith
Categories Vegetable Appetizers
Number Of Ingredients 15
Steps:
- 1. Prepare the Seasoned Flour: Combine flour, paprika, garlic powder, pepper and cayenne until well blended.
- 2. Prepare the Batter: Mix cornstarch, flour, and seasonings until well blended. Add beer, mix well.
- 3. Prepare the Onion: Cut about 3/4″ off top of onion and peel.
- 4. Cut into onion 12 to 16 vertical wedges, but do not cut through bottom root end.
- 5. Remove about 1″ of petals from center of onion. You can place the cut onions in cold water for a few hours to help "open" them up (just make sure that you drain them well).
- 6. Dip onion in seasoned flour and remove excess by gently shaking.
- 7. Separate petals and dip in batter to coat thoroughly.
- 8. Gently place in fryer basket and deep fry at 375 to 400 for 1 1/2 minutes.
- 9. Turn over, and fry an additional 1 1/2 minutes or until golden brown.
- 10. Drain on paper towels.
- 11. Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer.
- 12. Serve hot with dipping sauce and chili sauce.
- 13. Outback Dipping Sauce: Ingredients: 1/2 cup mayonnaise 2 teaspoons ketchup 2 teaspoons creamed horseradish 1/4 teaspoon paprika 1/4 teaspoon salt 1/8 teaspoon dried oregano 1 dash black pepper 1 dash cayenne Directions: Blend everything together well and refrigerate for 2 hours or overnight.
OUTBACK BLOOMIN' ONION SAUCE
This is a copycat recipe of Outback's Bloomin' Onion. Now if I could only master the Bloomin' Onion.
Provided by AMY MCCHESNEY
Categories Sauces
Time 5m
Yield 4 cups
Number Of Ingredients 4
Steps:
- Mix ingredients together in bowl until well blended.
- Refrigerate.
Nutrition Facts : Calories 716.4, Fat 62.1, SaturatedFat 19, Cholesterol 90.3, Sodium 1384.1, Carbohydrate 38.3, Fiber 2.1, Sugar 15.2, Protein 4.3
OUTBACK BLOOMIN' ONION SAUCE
This copycat Outback Blooming Onion Sauce is creamy with a little kick, bringing you your favorite flavors from the classic steakhouse. Whip it up as an appetizer or delicious snack for dipping all the things or spreading on burgers or sandwiches!
Provided by Amy Nash
Categories Spreads & Sauces
Time 3m
Number Of Ingredients 9
Steps:
- Combine all of the ingredients in a large bowl and whisk well. Keep refrigerated until ready to serve.
Nutrition Facts : Calories 99 kcal, Carbohydrate 1 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 189 mg, Sugar 1 g, Protein 1 g, TransFat 1 g, Fiber 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
OUTBACK STEAKHOUSE BLOOMIN' ONION
This is the whole Outback Steakhouse Bloomin' Onion Sha-bang! I've done it twice for Superbowl and it's great-easier to do the second time but not hard at all.
Provided by Diana Adcock
Categories Vegetable
Time 24m
Yield 8 serving(s)
Number Of Ingredients 25
Steps:
- ---------Alrighty-forthe seasoned flour-----------.
- combine flour, paprika, garlic powder, pepper and cayenne-mix well.
- --------Creamychili sauce--------.
- combine mayo, sour cream, chili sauce and cayenne-mix well.
- --------Dippingsauce----------.
- Blend everything together well and let sit for 2 hours-refidgerated- or overnight.
- --------Andfor the batter---------.
- Mix cornstarch, flour and seasonings until well blended.
- Add beer and mix well.
- Cut about 3/4 inch off top of onion and peel.
- Cut into onion 12-16 vertical wedges but do not cut through bottom root end.
- Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help "open" them up -- just make sure that you drain them well).
- Dip in seasoned flour and gently shake to remove excess.
- Seperate peatls to coat thoroughly with batter.
- Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.
- Turn over and fry 1 1/2 minutes more or until golden brown.
- Drain on paper towels.
- Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer.
- Serve hot with chili sauce and dipping sauce.
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