ALMOST-FAMOUS BLOOMIN' ONION
This crispy fried onion has pull-apart "petals" that you can dip into a creamy, spiced sauce.
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 4 servings
Number Of Ingredients 20
Steps:
- Combine all of the dip ingredients in a bowl, cover and refrigerate.
- Slice the onion (see Cook's Note). Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs, milk and 1 cup water.
- Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the "petals." Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour.
- Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil.
- Fill a large deep pot with at least 3 inches of the oil, leaving 2 inches of space at the top. Heat the oil over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels. Season with salt and serve with the dip.
BLOOMIN' ONION
Steps:
- Heat oil in a heavy saucepan or Dutch oven with tall sides to 350 degrees F. The oil should only come halfway up the sides of the pan, but should completely immerse the whole onion.
- Peel the skin off the onion, leaving the root end intact. Cut a small slice off the top. Starting at the top of the onion make a cut down 1 side toward the root, stopping 1/2-inch from the bottom. Make additional cuts at 1/8-inch intervals until there are cuts across the entire top of the onion.
- Rotate the onion so the cuts are horizontal to you. Continue to cut at 1/8-inch intervals, forming a checkerboard pattern across the entire top of the onion. To help the onion "bloom," gently spread the "petals."
- Combine the dry ingredients in a shallow bowl or pan. Dust the onion with the flour mixture. Combine milk and beaten egg in a small, deep bowl. Dip the dusted onion into the egg mixture and then back into the flour mixture.
- When the oil has reached 350 degrees F, carefully submerge the onion in the oil and fry for 10 minutes, turning as needed, until a golden color. Remove and drain the excess oil.
- Serve with a variety of sauces, such as a mild ranch dressing or a spicy barbecue sauce.
BLOOMING ONIONS
This baked blooming onion recipe is brushed with melted butter and mustard, sprinkled with bread crumbs and seasonings. It's a lighter version of the classic, which is battered and deep-fried. It's an impressive-looking appetizer, and the dip can be used for veggies and crackers, too. -Kendra Doss, Kansas City, Missouri
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. With a sharp knife, slice 1/2 in. off the top of the onions; peel onions. Cut each into 16 wedges to within 1/2 in. of root end., Place each onion on a double thickness of heavy-duty foil (about 12 in. square). Fold foil around onions and seal tightly. Place in an ungreased 11x7-in. baking dish. Bake, uncovered, for 20 minutes., In a small bowl, combine butter and mustard. Open foil; fold foil around onions. Brush butter mixture over onions; sprinkle with bread crumbs, salt and pepper., Bake until crisp-tender, 18-22 minutes. Meanwhile, in a small bowl, combine sauce ingredients. Serve with onions.
Nutrition Facts : Calories 65 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 205mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
BLOOMING ONION
Make and share this Blooming Onion recipe from Food.com.
Provided by Rita1652
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Beat together the egg and buttermilk in a medium bowl.
- Combine the flour, salt, pepper, cayenne, oregano, thyme, cumin and old bay in a separate bowl.
- Slice 3/4" to 1" off the top and bottom of the onion and remove skin.
- Cut out a 1" core and slice about 3/4 of the way down to create petals.
- Place the onion in boiling water to separate the petals.
- Let cool.
- Dip the onion into the milk mixture.
- Dip the coated onion into the flour mixture, covering liberally.
- Repeat process.
- Let onion set in the refrigerator for 15 minutes before frying.
- Heat vegetable oil in a deep fryer or pot to 350 degrees.
- Fry the onion right side up for 10 minutes until brown.
- Drain on a rack or paper towel.
- Combine ingredients for dipping sauce and serve.
Nutrition Facts : Calories 316.5, Fat 12.4, SaturatedFat 2.3, Cholesterol 56.6, Sodium 1495.5, Carbohydrate 44.5, Fiber 3.5, Sugar 11.2, Protein 8.3
BLOOMING ONION
A delicious onion sliced to bloom, then coated and deep-fried. The recipe for the dipping sauce is also included.
Provided by Joanne Bruck
Categories Appetizers and Snacks
Time 35m
Yield 4
Number Of Ingredients 19
Steps:
- Make the dipping sauce: Combine mayonnaise, ketchup, horseradish, paprika, 1/4 teaspoon salt, 1 dash black pepper, and 1 dash cayenne pepper in a small bowl and refrigerate it until needed.
- Beat egg and combine it with milk in a bowl large enough to hold the onion. In another bowl, combine flour, salt, cayenne pepper, black pepper, garlic powder, thyme, oregano, and cumin.
- Prepare the onion: cut approximately 3/4 to 1 inch off of the top and bottom of the onion, remove skin. Remove the 1-inch diameter core from the middle of the onion. Using a large, sharp knife, slice down the center of the onion about 3/4 of the way down, turn 90 degrees and slice again. Keep slicing the sections in half, being careful not to cut to the bottom, until you have 16 sections. Spread the petals apart to make coating easier.
- Dip the onion in the milk, then coat well with the flour mixture. Separate the petals again and sprinkle the flour mixture between them. Once you have coated all of the petals well, dip it into the milk and into the flour mixture again. Place in the refrigerator for at least 15 minutes while you preheat the oil.
- Pour enough oil to cover the onion into a deep fryer or deep pot. Preheat the oil to 350 degrees F (175 degrees C).
- Fry the onion right side up in the oil for 10 minutes or until golden brown. Remove from oil and let drain in a rack or paper towels. Open the center of the onion wide so that you can put the small bowl of dipping sauce in the center.
Nutrition Facts : Calories 787 calories, Carbohydrate 33.4 g, Cholesterol 64.9 mg, Fat 70.3 g, Fiber 2 g, Protein 8 g, SaturatedFat 11 g, Sodium 1255.1 mg, Sugar 5.7 g
VERONICA'S BLOOMIN ONION
After countless attempt of trying to make the traditional bloomin onion recipes, I came up with this one. Friends always request this when they know I am coming to a get together. It takes a little extra work but it is so worth it! I never bring any leftovers home.
Provided by Miss V
Categories Onions
Time 40m
Yield 1 bloomin onion, 10 serving(s)
Number Of Ingredients 6
Steps:
- Mix together the ranch dip and the sour cream and set aside in the refrigerator.
- Cut the root and stem off each onion and peel, Cut each onion in half slicing thru the center of the onion.
- Cut each half into 4 pieces.
- Separate the onion pieces.
- Mix the batter with the 1 1/4 cup water.
- Heat oil in a deep fryer or skillet.
- Dip each piece of onion in the batter and fry in hot oil until lightly browned.
- Drain on paper towels.
- Arrange onion in a bowl in the fashion of a bloomin onion.
- I find it easier to arrange the pieces around a smaller bowl in the center for the dip.
- Add the dip last.
- Enjoy!
Nutrition Facts : Calories 115, Fat 10.1, SaturatedFat 6.2, Cholesterol 21.1, Sodium 26.9, Carbohydrate 5.1, Fiber 0.4, Sugar 1.4, Protein 1.8
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