Outback Steakhouse Blooming Onion Recipe
Outback Steakhouse Blooming Onion turns a whole onion into a crisp pull-apart appetizer served with a bold creamy dipping sauce.
Yield: 4 Appetizer Servings
Ingredients
- 1 large Sweet Onion
- 1 cup All Purpose Flour
- 2 tablespoons Cornstarch
- 1 tablespoon Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Cayenne Pepper
- 1 teaspoon Salt
- 1/2 teaspoon freshly ground Black Pepper
- 1 cup Buttermilk
- Vegetable Oil for frying
Dipping Sauce
- 1/2 cup Mayonnaise
- 2 tablespoons Ketchup
- 1 tablespoon prepared Horseradish
- 1/2 teaspoon Paprika
- 1/4 teaspoon Garlic Powder
- Pinch Cayenne Pepper
Instructions
- Peel onion and cut about 1/2 inch off the top.
- Place onion cut side down.
- Slice downward into 12 to 16 sections while leaving the root intact.
- Turn onion over and gently spread the petals apart.
- Combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt and pepper.
- Place onion in a bowl and coat with the flour mixture, working it between the petals.
- Dip onion in buttermilk and coat again with flour mixture.
- Heat oil in a deep pot to 375°F.
- Carefully place onion in oil cut side down.
- Fry until golden brown and crisp.
- Remove and drain briefly.
- Combine dipping sauce ingredients and mix well.
- Serve onion hot with dipping sauce.