Friday, November 16, 2012

GAME DAY SWAP ~ Blooming Onion w/ Dipping Sauce

Before everything went black with Hurricane Sandy, we had swapped recipes with my National Cooking Board for the subject "Game Day Swap". (Thank you, as always Sarah @ A Taste of Home Cooking.)Funny thing is, I was so looking forward to make this & then SHE (Sandy) hit... When I finally was able to make this delicious appy, we still had no tv. No complaints here, for real, I have learned that I watch way less tv than I thought & it permitted me to read more (yes, even more than I already do- for me & to my tot). Not to really mention all of the REAL devastation the storm caused. I happily fried this baby up for a family Board Game Day. I think you all will LOVE it to...

Yes, it is a knockoff Outback Steakhouse recipe. And yes, it is pretty, pretty close to real thing!!! THANK you so much to Christine @ CHRISTINE'S CHRONICLES for this recipe. And I agree with Christine's complaint, "the greasy fried smell that it leaves in your house...yuck!"!!! BUT it is well worth it! I did core the onion (the ONLY use out of the "Blooming Onion Gadget" we have. Do NOT buy it- see pic below! Such a waste!!!) AND my onion still fell apart. That is so ok because I believe taste tops presentation ALWAYS! :)

Make this for your football game, your hockey game or really, for your family game night. So good! Finger-lickin' good!!!!

<3 Lishie

Blooming Onion w/ Dipping Sauce

For the Blooming Onion:
  • 1 egg
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons cayenne pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon ground black pepper
  • 1/3 teaspoon dried oregano
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon ground cumin
  • 1 large sweet onion
  • 3/4 cup vegetable oil for frying
For the Dipping Sauce:
  • 1/2 cup mayonnaise
  • 1 tablespoon ketchup
  • 2 tablespoons cream-style horseradish sauce
  • 1/3 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon dried oregano
  • 1 pinch ground black pepper
  • 1/3 teaspoon cayenne pepper
  1. To make sauce: In a medium bowl, combine mayonnaise, ketchup, horseradish, 1/3 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon oregano, a dash ground black pepper and cayenne pepper; mix well. Keep sauce covered in refrigerator until needed.
  2. To make the batter: In a medium bowl, beat egg and add milk. In a separate bowl, combine flour, salt, cayenne pepper, paprika, ground black pepper, oregano, thyme and cumin; mix.
  3. To slice onion: slice 1 inch off of the top and bottom of the onion and remove the papery skin. Use a thin knife to cut a 1 inch diameter core out of the middle of the onion. Now slice the onion several times down the center to create 'petals': First slice through the center of the onion to about three-fourths 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 the onion has been cut 16 times. Do not cut down to the bottom of the onion.
  4. Spread the 'petals' of the onion apart. To help keep them separate you could plunge the onion into boiling water for 1 minute and then into ice water.  Keep the onions bloom side down in the ice bath for at least 30 minutes to allow onion to bloom. 
  5. Dip the onion into the milk mixture and then coat it liberally with the flour mixture. Again separate the petals and sprinkle the dry coating between them. Repeat with a second layer of milk mixture and follow again with flour coating.
  6. Heat oil in a deep fryer or deep pot to 350 degrees F (175 degrees C). Make sure you use enough oil to completely cover the onion when it fries.
  7. Fry the onion right side up in the oil for 10 minutes or until it turns brown. When the onion has browned, remove it from the oil and let it drain on a rack or paper towels. If desired, open the onion wider from the center so that you can put a small dish of the dipping sauce in the center.

Check out the post I gave for the swap: Stromboli!!!
Check out another Outback Steakhouse copy: Shrooms!
And check out my guest post today on Mom It Forward: Kids Craft: How to Make a Nature-Inspired Turkey


  1. Yikes I'm sorry to hear that you were one of the unfortunate ones affected by Sandy but thankful that you're okay! I have family in NYC and some went without power for 2 weeks. A cousin of mine that lives in the Rockaways had to evacuate and came home to a home with flood water several feet deep. And, their son's school was burned down in the Breezy Point fire :(.

    Glad that you and your husband loved this recipe. Too funny that you actually own the blooming onion coring tool!

    1. I am so sorry for your cousins. My heart aches for them! We were very lucky- only one week w/ power out & minimal damage. The rough part has been seeing everyone else's damage & loss :(

      My mom-in-law had bought the gadget & gave it to me since we LOVE Outback. But it is so worthless (the tool)- so MUCH easier to use a paring knife, less space, etc. The corer IS great though!!! Thank you again Christine!!!

  2. I have such bad luck frying foods in my house. I think I have had one of these once at Outback. I prefer a regular old onion ring.

    1. I'm sorry, Nicole! You are missing out ;)

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  16. For the Blooming Onion, instead of 1 teaspoon paprika, can we use something else as an alternative? Coz previously i have used paprika in a rcipe and it really smelt bad after preparing the whole recipe. May be its my fault, but still an alternative will be of great help