GREAT AMERICAN STEAKHOUSE BLOOMING ONION
AND DRY ONION SEASONING MIX

1 onion (in slices made with Onion Machine)
DRY ONION SEASONING MIX:
1 1/4 cups wheat flour
1 1/4 teaspoons salt
1 1/4 teaspoons onion powder
3/4 teaspoon dry mustard
1 teaspoons paprika
1 1/4 teaspoons garlic powder
1 1/4 teaspoons black pepper
1 tablespoons Cajun spices
FOR THE BATTER:
4 cups milk
4 eggs
oil (for frying)

Place onion in ice water for at least an hour to chill and open. Drain the onion on paper towels for a minute.

Sift or mix the ingredients for the seasoning mix together in a medium mixing bowl. You can adjust spices based on your personal preference.

Place onion root side down on wax paper or on a dish. Lightly sprinkle or sift Dry Onion Mix on top of the onion. Turn onion onto its side. With one hand, gently spread the petals apart. With the other hand, lightly sprinkle mix onto every petal. Be sure to completely cover each layer of the petals with dry mix. While still on its side, rotate the onion until all the petals are covered with dry mix. Turn the onion root side up and shake off any excess mix. Set aside.

In a large bowl, mix the milk and eggs together; lightly beat to create a wet batter.

With the root side down, place the onion into the egg and milk mixture. Gently push petals down and separate each petal with your fingers to allow the wet batter to get in between each layer. Next rotate the onion so the petals are facing downward. Let the onion remain in the wet batter for 10-15 seconds.

TO DEEP FRY THE ONION:
If using a pot of oil to fry it, use a pot no smaller than 5 quarts with enough oil to completely cover the onion. The oil must be 375 degrees, use a thermometer to insure correct temperature. Drop the onion root side up into the oil and fry for three minutes, flip it over and fry for 3 more minutes.

TO BAKE THE ONION:
After battering the onion, place it on a cookie sheet and bake at 375 degrees for 30 minutes or until golden brown.

Remove onion, place it root side down on a double layer of paper towels to drain excess oil, and then cut the remainder of the core out using the coring tool.

Adapted from source: Great American Steakhouse Onion Machine Recipe booklet