Bloomin' Onion
This favorite restaurant appetizer gets its name because of its resemblance to flower petals. Now you can make your own Outback-style bloomin’ onion at home!
Recipe source: Popsugar
Recipe source: Popsugar
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Bloomin' Onion
Prep Time35 Minutes
Servings1
Cook Time8 Minutes
Ingredients
1 large sweet yellow onion, such as Vidalia
2 ½ cups all-purpose flour
1 teaspoon cayenne pepper
2 tablespoons paprika
½ teaspoon dried oregano
1 teaspoon seasoned salt
1 teaspoon garlic powder
Freshly ground black pepper
2 large eggs
1 cup whole milk
1 gallon peanut oil
Salt, to taste
Aioli of choice, for dipping
Directions
- Cut the top of the onion; place it cut-side down, and, using a sharp knife, make ½-inch cuts in a circular motion to create “petals.”
- Flip the onion over and, using your hands, begin coaxing apart its layers.
- In a large bowl, combine flour, cayenne, paprika, oregano, salt, garlic powder and black pepper.
- Place the onion cut-side down in the bowl, cover with a plate, and shake to coat onion and each “petal.” Shake off any excess flour.
- Meanwhile, in a separate medium bowl, mix eggs with milk. Dip onion in egg wash cut-side down; shake off excess egg wash and return onion to flour mixture to coat a second time. Shake off any excess flour.
- In a deep-fryer or a heavy Dutch oven, heat oil to 375 F, adding enough oil so the entire onion will be able to float.
- In the deep-fryer or Dutch oven, add the onion cut-side down in the oil for 2-3 minutes, then carefully flip the onion and allow it to fry for an additional 2-3 minutes or until the batter is golden brown.
- Move it to a plate covered in paper towels to drain off excess oil and season with a little salt.
- Serve immediately with aioli for dipping.
35 minutes
Prep Time
8 minutes
Cook Time
1
Servings
Shop Ingredients
Makes 1 servings
Vidalia Yellow Sweet Onions, 1.25 Pound
$2.86 avg/ea$2.29/lb
Gold Medal All-Purpose Flour, 5 Pound
$5.49$1.10/lb
L&B Cayenne Spice Ground Chile Pepper, 2.1 Ounce
$6.19$2.95/oz
L&B Sweet California Paprika, 2.1 Ounce
$6.19$2.95/oz
L&B Greek Oregano, 0.6 Ounce
$5.19$8.65/oz
Lawry's Seasoned Salt, 8 Ounce
$4.59$0.57/oz
L&B Garlic Powder, 2.4 Ounce
$7.59$3.16/oz
L&B Coarse Ground Black Pepper, 2 Ounce
$8.19$4.10/oz
Vital Farms Organic Pasture-Raised Large Eggs, 12 Each
$11.99$1.00 each
L&B Classic Whole Milk, 0.5 Gallon
$2.49$4.98/gal
Our Family Peanut Oil, 1 Gallon
$26.99$26.99/gal
Morton Coarse Kosher Salt, 3 Pound
$5.99$2.00/lb
L&B Everything Burger Aioli Garnishing Sauce, 8 Ounce
Deal
$5.99 was $6.99$0.75/oz
Directions
- Cut the top of the onion; place it cut-side down, and, using a sharp knife, make ½-inch cuts in a circular motion to create “petals.”
- Flip the onion over and, using your hands, begin coaxing apart its layers.
- In a large bowl, combine flour, cayenne, paprika, oregano, salt, garlic powder and black pepper.
- Place the onion cut-side down in the bowl, cover with a plate, and shake to coat onion and each “petal.” Shake off any excess flour.
- Meanwhile, in a separate medium bowl, mix eggs with milk. Dip onion in egg wash cut-side down; shake off excess egg wash and return onion to flour mixture to coat a second time. Shake off any excess flour.
- In a deep-fryer or a heavy Dutch oven, heat oil to 375 F, adding enough oil so the entire onion will be able to float.
- In the deep-fryer or Dutch oven, add the onion cut-side down in the oil for 2-3 minutes, then carefully flip the onion and allow it to fry for an additional 2-3 minutes or until the batter is golden brown.
- Move it to a plate covered in paper towels to drain off excess oil and season with a little salt.
- Serve immediately with aioli for dipping.