Crispy Steakhouse Blooming Onion (Print Version)
# Ingredients:
→ For the Dipping Sauce
01 -
¼ cup mayonnaise
02 -
¼ cup sour cream
03 -
1½ tablespoons creamy horseradish
04 -
1½ tablespoons ketchup
05 -
½ teaspoon paprika
06 -
½ teaspoon garlic powder
07 -
¼ teaspoon ground cayenne pepper
→ For the Blooming Onions
08 -
3 medium sweet onions (Vidalia preferred)
09 -
2 eggs
10 -
1 cup milk
11 -
2 cups all-purpose flour
12 -
1 tablespoon paprika
13 -
2 teaspoons ground cumin
14 -
1 teaspoon dried oregano
15 -
1 teaspoon dried thyme
16 -
1 teaspoon salt
17 -
1 teaspoon ground cayenne pepper
18 -
½ teaspoon ground black pepper
19 -
½ teaspoon garlic powder
20 -
Vegetable oil for frying (enough to cover onions)
# Instructions:
01 -
In a small bowl, combine the mayonnaise, sour cream, horseradish, ketchup, paprika, garlic powder, and cayenne pepper. Stir until smooth and well blended. Pop it in the fridge while you prepare the onions.
02 -
Crack the eggs into a bowl that's wide and deep enough to dunk an entire onion. Add the milk and whisk until well combined.
03 -
In another wide bowl, combine the flour, paprika, cumin, dried oregano, thyme, salt, cayenne pepper, black pepper, and garlic powder. Mix thoroughly with a fork or whisk to distribute all the spices evenly.
04 -
Cut a small slice off the non-root end of each onion to create a flat surface. Remove any dry or damaged outer peels. Place the onion flat-side down on a cutting board (root end up).
05 -
Using a sharp knife, start at the top (non-root end) and cut downward, stopping about ½ inch from the root. Make four cuts to divide the onion into quarters. Then cut each quarter into 3-4 sections, still stopping before hitting the root. The onion should stay connected at the base.
06 -
Turn the onion root-side down and gently pull apart the sections, carefully spreading them outward to create the bloom shape. If needed, you can rinse under cold water to help the petals separate.
07 -
First, sprinkle the seasoned flour mixture all over the onion, making sure to get between all the petals. Then dunk the entire onion in the egg mixture, and back into the flour again, using your hands to ensure every nook and cranny gets coated.
08 -
Heat vegetable oil in a heavy pot or Dutch oven to 375°F. You'll need enough oil to completely submerge the onion. Use a candy or deep-fry thermometer to monitor the temperature.
09 -
Carefully lower one coated onion into the hot oil, root-side up. Fry for 7-10 minutes until golden brown and crispy. The outside petals will cook faster than the center, which is exactly what you want.
10 -
Use a slotted spoon or metal tongs to remove the onion from the oil. Let it drain on paper towels for a minute. Serve immediately with the prepared dipping sauce while still hot and crispy.
# Notes:
01 -
This restaurant-style blooming onion is a showstopper appetizer that's crispy on the outside, tender on the inside, and loaded with flavor in every layer.
02 -
Sweet Vidalia onions work best for this recipe because of their mild flavor, but any large sweet onion variety will work well.
03 -
For best results, maintain a consistent oil temperature of 375°F throughout frying. Too hot and the outside will burn before the inside cooks; too cool and the batter will absorb too much oil.
04 -
The dipping sauce can be made up to two days ahead and stored in an airtight container in the refrigerator.