Recipe: Blooming Onion and Dips

Onion Blossom Dips
Recipe By : Ask Your Neighbor

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..

Outback Steakhouse Bloomin' Onion
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.