Outback Steakhouse Bloomin’ Onion
one large white onion
two half cups all-purpose flour
two tablespoons paprika
one teaspoon cayenne pepper
one teaspoon garlic powder
half teaspoon of oregano
salt and pepper to taste
two large eggs
one half cup milk
one liter vegetable oil
In bowl, mix flour, spices, salt & pepper..
In another medium bowl, whisk eggs and milk until combined. Put aside.
Cut half inch off the pointed end of the onion while leaving the other root end intact. Then remove the paper skin.
Placing onion cutting side down on cutting board. Begin ¾ inch from root, cutting vertically down to board use sharp knife.
Repeat the vertical cuts down about half inch apart on the edge, taking care not to overlap previous cuts. You be get ten to fifteen cut in total.
Flip the onion and gently open the “petals” of the onion with your fingers until it looks like a flower. Put aside.
Dip onion in reserved flour mixture to completely cover. Then gently shake off the excess flour.
Gently dip into reserved egg mixture to completely cover. For great results, letting onion soak in batter for twelve min.
Return the onion to the flour mixture one more time and cover completely.
Place the onion on a plate and freeze for thirty to sixty minutes to set.
Filling deep fryer with three inches of oil & heat to three hundred fifty°F. Line plate with paper towel & set apart.
Sauté onion for three to four min to golden. Then turn it over with a slotted spoon and cook for a few more minutes until golden brown.
Remove the onion to a prepared plate. Serve with an optional dip and Enjoy!