Awesome Blossom Petals (Chili’s Blooming Onion Recipe)
In a mixing bowl, whisk flour, paprika, cayenne, cumin, thyme, oregano, Kosher salt and white pepper. In a separate medium deep bowl, whisk together eggs, milk, and 1 cup water. Place the onion in a clean bowl, cut-side up, spoon flour mixture over the onion being mindful to get in all the nooks and crannies.
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Blooming onion. A blooming onion, also called onion bloom, onion blossom, onion flower, bloomin' onion, or onion mum, is a dish consisting of one large onion, cut to resemble a flower (after it has expanded while soaking in ice water), battered, and deep-fried, often served with dipping sauce. It is served as an appetizer at some restaurants.
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For best results, let the onion soak in the batter for 10 minutes. Return onion to the flour mixture one more time and cover completely. Place the onion on a plate and freeze for 30-60 min to set. Fill a deep fryer or medium saucepan with 3 inches of oil and heat to 350°F. Line a plate with paper towel and set aside.
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Created in 1988 by Outback founder Tim Gannon, it's our secret family recipe that never fails to delight. Now That's An Onion! Approximately 15 growers take care of our Blooms grown in Idaho, Oregon, Texas and California. The Bloomin' Onion® is a colossal onion with a 4.25" diameter that weighs approximately 1.24 lbs. raw and 1 lb. cooked.
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Cut 3/4 to 1 inch off top and bottom of onion and remove skin. Remove the 1-inch diameter core from middle of onion. Use a large, sharp knife to slice down center of onion 3/4 of the way down; turn 90 degrees and slice again. Keep slicing each section in half until you have 16 sections. Be careful not to cut through bottom of onion.
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Breading the onion. First, in a large bowl big enough to hold the onion, whisk together the milk and eggs. Then in another large bowl, combine the flour, paprika, cumin, oregano, thyme, salt, cayenne pepper, black pepper, and garlic powder. Now put one of the cut onions in the flour mixture.
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Directions. Preheat oven to 425°. With a sharp knife, slice 1/2 in. off the top of each onion; peel onions. Cut each into 16 wedges to within 1/2 in. of root end. Place each onion on a double thickness of heavy-duty foil (about 12 in. square). Fold foil around onions and seal tightly.
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Using a spider or slotted spoon, carefully lower the onion into the oil, cut-side down; fry until lightly browned, 3 to 4 minutes. Carefully flip the onion, and continue frying, until golden brown and crisp, 2 to 3 minutes. Step. 7 Using a slotted spoon, transfer the onion to a paper towel-lined baking sheet.
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In a large Dutch oven, heat about 3 inches of oil. If you're using an electric tabletop fryer, fill the unit to its MAX line. Preheat the oil to 400 degrees Fahrenheit over medium-high heat, using a deep-frying thermometer to check the temperature. When the oil reaches 400 degrees, reduce the heat to medium-low.
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5. Deep fry the onion. At the beginning, the oil must be hot enough to set the onion coating, but within 20 seconds, turn the heat down to the lowest level, or the onion will be burnt. Fry onion for 8-10 minutes. 6. When the onion turns a deep brown, take it up, and turn the heat back to the highest heat.
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Instructions. Heat up the oven to 400 degrees Fahrenheit. Prepare a baking sheet by lining it with parchment paper. Prepare your onion by peeling off the outer layer and then slicing off the stem and then setting the onion down on its flat side. Start from the root and cut into one- inch slices, cutting downwards.
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Heat the oil in a deep fryer until the oil temperature is 375 to 400°F. Place the onion in the fryer basket and deep-fry for 1½ minutes on one side. Flip the onion and fry for 1½ minutes, until golden brown. Lift the fried onion out of the hot oil with a wire skimmer or large slotted spoon and drain it on paper towels.
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The breading of a Bloomin' Onion is spiced with Outback's signature seasoning blend. The mix contains 17 spices, and the recipe is a secret. No one else seems to have cracked the code for all 17 spices. Our own Bloomin' Onion homemade recipe has a mere six spices in the breading if you count salt and pepper.
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Step 1: Mix together the flour and seasonings. Step 2: Make the egg mixture by whisking the egg, milk, and water together. Step 3: Place the onion, cut-side up, in a bowl and pour the flour mixture on top of it. Use a spoon to help coat all the onion petals with the flour mix.
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Fry: Once the onion is submerged, fry it until the breading is brown and crispy and the onion is tender, about 7-10 minutes. Add to Paper Towel-Lined Plate: Remove the bloomin onion from the oil carefully and then place it on some paper towels to drain any excess oil off. Serve: Serve fresh with some Fry Sauce and enjoy!
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Flip the onion and fry until deep golden brown and knife tender, 3 to 4 minutes more. Using the spider, pick up the onion out of the oil cut side down and let the excess oil drip back into the pot. Place cut-side up on the paper towels. Sprinkle with the remaining 1/4 teaspoon kosher salt.