Recipe(tried): Blooming Onion

Ana on July 16, 1997 at 2:26:15:

* Exported from MasterCook *

Outback Steakhouse Bloomin' Onion~~~

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

Amount Measure Ingredient -- Preparation Method
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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 fo 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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* Exported from MasterCook *

Onion Blossom Dips

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

Amount Measure Ingredient -- Preparation Method
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***** 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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