Directions: |
Directions:Beat egg and combine it with the milk in a medium bowl big enough to hold onion. In a separate bowl, combine flour, salt, peppers, oregano, thyme and cumin. Slice 3/4 to 1 inch off the top and bottom of onion. Remove papery skin. Using a "thin" knife, cut a 1" diameter core out of the middle of the onion. Use a large knife to slice several times down center to create "petals" of the completed onion. First, slice through the onion center to about 3/4 of the way down; turn onion 90 degrees and slice it again in an "X" across the first slice. Keep slicing the sections in half very carefully until you've cut the onion 16 times. Do not cut down to the bottom! Spread petals of the onion apart to make coating easier. Dip onion in milk mixture, then coat liberally with dry ingredients. Again separate petals and sprinkle the dry coating between them. When onion is well-coated, redip in milk mixture and again into dry mixture. Let coated onion rest in refrigerator for 1/2 hour. Heat oil, deep enough to completely cover onion, to 350. Fry right side up for 10 minutes or until golden brown. Drain on paper towels. Open the onion wider from the center so that you can put a small dish of dipping sauce in the center.
Dipping Sauce:
1/2 C. Mayo
2 tsp. ketchup
2 T. cream style horseradish
1/4 tsp. paprika
1/4 tsp. salt
1/8 tsp.dried oregano
dash black pepper
dash cayenne pepper
Mix well and chill at least one hour before serving to blend flavors |
This recipe for Outback's Bloomin' Onion is from