General Instructions
Great American Steakhouse Blooming Onion and Dry Onion Seasoning Mix
DIPPING SAUCE RECIPES:
Balsamic Dijon Dipping Sauce
Cheese Dipping Sauce
Creamy Dill Dipping Sauce
Russian Dipping Sauce
Sweet and Sour Dipping Sauce
Yogurt Herb Dipping Sauce
GENERAL INSTRUCTIONS:
"Peel the onion, slice the top to make it even and flat and core it.
Set it on the onion maker frame and press down on the top frame into the blades, not cutting the onion all the way through.. If all this is done properly you have about 20 petals held together at the root. I did,
Place the cut onion in ice water for at least an hour to chill and open and it makes the petals larger and stronger. It also helps the petals to maintain their shape during cooking.
After the hour of soaking you drain the onion on paper towels for a minute and then continue on by using one of the recipes supplied in the booklet. You make a dry onion mix that you sprinkle all over your onion, then you mix up a batter of 4 eggs and 4 cups of milk. You wet the onion with the batter and then repeat with the dry mix again. Shake off any excess and you are ready to fry or bake.
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 F, 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. 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 that is also included.
(If you want to bake your onion, after battering it, place it on a cookie sheet and bake at 375 degrees F for 30 minutes or until golden brown.)
Your onion is now ready to be enjoyed with your favorite dipping sauce or make a sauce from the recipes that are included in the recipe booklet.
The unit is now ready to be cleaned and be very careful as the stainless steel blades are very sharp. Rinse the top and bottom frame under running water. Using a long handled cleaning tool, clean the blades and unit using soapy water. Rinse thoroughly with hot water. Let the unit air dry." (adapted from an online review by Cindee)
RECIPES:
Source: Great American Steakhouse Blooming Onion Recipe Booklet
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.
GREAT AMERICAN STEAKHOUSE BALSAMIC DIJON DIPPING SAUCE
Servings: 4
1/4 cup balsamic vinegar
1 tsp sugar
1 tsp water
2 tbsp honey mustard
1 dash salt
1 dash ground black pepper
Combine all ingredients in small bowl and mix well. Chill.
GREAT AMERICAN STEAKHOUSE CHEESE DIPPING SAUCE
Servings: 4
2 tbsp butter or margarine
2 tbsp all-purpose flour
1 tsp salt
1 cup milk
16 tbsp grated cheddar cheese
1 tsp mustard, any type
1 dash seasoned salt
1 dash black pepper
In a sauce pan, melt butter. Add flour and salt. Stirring continually, heat until bubbly.
Slowly add milk. Continue stirring over medium heat until mixture has thickened.
Add cheese and mustard. Stir until cheese is melted.
Serve warm.
GREAT AMERICAN STEAKHOUSE CREAMY DILL DIPPING SAUCE
Servings: 4
1/2 cup sour cream
1/4 cup mayonnaise or Miracle Whip Salad Dressing
2 tbsp Dill weed
1 tsp Lemon juice
1 dash Salt
1 dash ground black Pepper
Combine all ingredients in a small mixing bowl. Mix well. Chill for 1 to 2 hours.
GREAT AMERICAN STEAKHOUSE RUSSIAN DIPPING SAUCE
Servings: 4
1 cup mayonnaise or Miracle Whip Salad Dressing
1 small green pepper, finely minced
3 tbsp ketchup
1 tsp onion powder
1 dash seasoned salt
Combine all ingredients in a small mixing bowl. Mix well. Chill.
GREAT AMERICAN STEAKHOUSE SWEET AND SOUR DIPPING SAUCE
Servings: 4
1 teaspoon cornstarch
1/3 cup vinegar
2 tablespoons oil
2/3 cups pineapple juice
2 tablespoons ketchup
3 tablespoons brown sugar
1 dash salt
In a saucepan, whisk together vinegar and cornstarch. Add remaining ingredients and mix using a wire whisk. Heat until hot. Serve warm.
GREAT AMERICAN STEAKHOUSE YOGURT HERB DIPPING SAUCE
Servings: 4
1/2 cup plain yogurt
1/2 cup sour cream
1 tsp chopped parsley
1 tsp chopped cilantro (optional)
1 tsp chopped green onion
1/2 tsp celery salt
Combine all ingredients in a small bowl. Mix well. Refrigerate 1-2 hours to allow flavors to blend.
Adapted from source: Great American Steakhouse Onion Machine
Hi C.K.,
I don't have the manual, but here are a few recipes for you. If anyone has a copy of the manual or more recipes to share, please post or e-mail me.
Happy Cooking!
Betsy@Recipelink.com |
