Bloomin' Onion With Dip
Appetizer Recipe

by Cocoabear
(Canada)

What you'll need to make this bloomin' onion and dip...

Dipping Sauce Ingredients:

• 1/2 cup mayonnaise
  
  
• 1 tablespoon ketchup
  
  
• 2 tablespoons creamed horseradish sauce
  
  
• 1/3 teaspoon paprika
  
  
• 1/4 teaspoon salt
  
  
• 1/8 teaspoon dried oregano
  
  
• 1 pinch ground black pepper
  
  
• 1/3 teaspoon cayenne pepper
  
  

Bloomin' Onion Ingredients:

• 1 egg
  
  
• 1 cup milk
  
  
• 1 cup all-purpose flour
  
  
• 1 teaspoon salt
  
  
• 1 and 1/2 teaspoons cayenne pepper
  
  
• 1 teaspoon paprika
  
  
• 1/2 teaspoon ground black pepper
  
  
• 1/3 teaspoon dried oregano
  
  
• 1/8 teaspoon dried thyme
  
  
• 1 large sweet onion
  
  
• lots of oil for deep frying - I used corn oil and tasted great
  
  

How the bloomin' onion and dipping sauce are made...

Directions:

• Heat oil in a deep fryer or deep pot to 375 degrees F. Make sure you use enough oil to completely cover the onion when it fries.
  
  
• To make sauce: In a medium bowl, combine mayonnaise, ketchup, horseradish, 1/3 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon oregano, a dash ground black pepper and cayenne pepper; mix well. Keep sauce covered in refrigerator until needed.
  
  
• To make the batter: In a medium bowl, beat egg and add milk. In a separate bowl, combine flour, salt, cayenne pepper, paprika, ground black pepper, oregano and thyme; mix.
  
  
• To slice onion: slice 1 inch off of the top of the onion and remove the papery skin. Use a thin knife to cut a 1 inch diameter core out of the middle of the onion - making sure not to cut all the way through. Now use a very sharp knife to slice the onion into thin wedges to create 'petals' - stopping about 1 to 1/2 inch away from bottom root. This helps to hold the onion together. I started at one side of the onion and kept slicing around the onion in a circle until it was done - holding the onion together with my opposite hand to keep it from falling apart.
  
  
• Spread the 'petals' of the onion apart. I had been told to soak the onion - once sliced - in a bowl of ice water for a half hour to get the onion to bloom on it's own - but this method did not work for me. I had to gently pull the petals apart by hand.
  
  
• Dip the onion into the milk mixture and then coat it liberally with the flour mixture. Again separate the petals and sprinkle the dry coating between them. Once you're sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again. This double-dipping ensures you have a well-coated onion because some of the coating will fall off when you fry the onion.
  
  
• Fry the onion right side up in the oil for 10 minutes or until it turns brown. When the onion has browned, remove it from the oil and let it drain on paper towels. Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center.
  
  

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