Title: Recipe(tried): Bloomin onion
Posted By: REPOST
Date: May 3rd 2000
In Reply to: Recipe: bloomin onion
Board: TKL Cooking Club

Here are only two of the recipes that have already
been posted on TKL. If you want to see more, you
can find them by searching TKL for:Bloomin Onion.

You can also find baked bloomin onion on TKL.

_____________________________Onion Blossom Dips

Recipe By : "Ask Your Neighbor"
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

CREAMY SALSA DIP-
Combine 1/2 c bottled buttermilk dressing or bottled
ranch dressing
with 1/2 c Chi Chi's bottled mild salsa in blender.
Blend on high spped
about 5 to 10 seconds just until smooth. Refrigerate,
tightly covered,
to use in 2 weeks.

EXTRA HOT AND SPICY ONION BLOSSOM DIP-
Combine 1/2 c Catalina dressing 1/4 c bottled Chi
Chi's extra hot
salsa in blender. Blend on high speed about 10
seconds just until
smooth. Refrigerate to use within 2 weeks.

CHUNKY ONION BLOSSOM DIP-
Stir together with a fork 1/2 c bottled mild salsa, 1/3 c
1000 Island
dressing, 2 tb sweet pickle relish (with some of the
relish juice) and a
dash of Tabasco. Refrigerate to use in 2 weeks.

BLUE CHEESE DIP
-Combine 1/4 c crumbled blue cheese, 1 8oz bottle
ranch dressing or
buttermilk dressing and 1/2 ts garlic salt (or 1/4 ts
garlic powder). Stir
in 2 tb mayo (lite or regular). Refrigerate to use within
2 weeks.

MAYO DIP
2 cups mayonaise
2 cups sour cream
1/2 cup chili sauce
1/2 tsp cayenne pepper
Combine all ingredients and slowly warm over low
heat stiring with a
wisk...Serve alongside the onions.......is enough
sauce for about 6
onions..

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Outback Steakhouse Bloomin' Onion~~~

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 egg
1 c milk
1 c all-purpose flour
1 1/2 tsp salt
1 1/2 tsp cayenne pepper
1/4 tsp dried oregano
1/8 tsp dried thyme
1/8 tsp cumin
1 giant Spanish onion (3/4 lb or more)
vegetable oil -- for frying
---Dipping sauce---
1/2 c mayonnaise
2 tsp ketchup
2 tsp horseradish -- cream style
1/4 tsp paprika
1/4 tsp salt
1/8 tsp dried oregano
dash ground black pepper
dash cayenne pepper

Prepare the dipping sauce by combining all of the
ingredients in a
small bowl. Keep the sauce covered in the refrigerator
until needed.

Beat the egg and combine it with the milk in a
medium bowl big
enough to hold the onion. In a separate bowl,
combine the flour, salt,
peppers, oregano, thyme, and cumin. Now it's time to
slice the onion.
This is the trickiest step. First slice 3/4 inch to 1 inch
off the top and
bottom of the onion. 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 the "petals" of the completed onion. 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. The last 8 slices are
a little hairy, just
use a steady hand and don't worry if your onion
doesn't look like a
perfect flower. It'll still taste good.

Spread the "petals" of the onion apart. The onion
sections tend to stick together, so you'll want to
separate them to make coating easier. 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. Once you're
sure the onion is well-coated, dip it back into the wet
mixture and into the dry coating again. The double
dipping makes sure you have a well-coated onion
because some for the coating tends to wash off when
you fry. 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 completely cover
the onion when it fries. Fry the onion right side up in
the oil for 10 minutes 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. You may also
use
plain ketchup.

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