Tony’s Take on Bloomin Onion at Outback Steakhouse

Ingredients

• 4 large sweet onions (Vidalia or Walla Walla)
• 2 1/2 cups all-purpose flour
• 1 tsp cayenne pepper
• 2 tbsp paprika
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1 tbsp Abilene Select Blend (divided)
• 2 large eggs
• 1 cup whole milk
• 1 gallon neutral oil (canola or vegetable) for frying
• 1/2 cup mayonnaise
• 2 tsp ketchup
• 2 tbsp creamed horseradish
• 1/3 tsp paprika (for sauce)
• 1/4 tsp cayenne pepper (for sauce)
• 1/8 tsp dried oregano (for sauce)
• Salt and black pepper to taste

Instructions

1. First, we tackle the sauce. In a small bowl, whisk together the mayonnaise, ketchup, creamed horseradish, 1/3 tsp paprika, 1/4 tsp cayenne, 1/8 tsp oregano, and a pinch of salt. Cover it and put it in the fridge so the flavors meld. Cold sauce, hot onion. That is the rule.
2. Now for the surgery. Slice about 3/4 inch off the top of the onion. Peel the outer skin but keep the root intact. That root is the anchor holding this whole operation together.
3. Place the onion cut-side down. Starting about 1/2 inch from the root, make a downward cut all the way through. Repeat this to make 4 quarters, then cut each section 3 more times. You should have about 12 to 16 petals.
4. Flip the onion over and gently coax the petals apart with your fingers. If they are stiff, soak the onion in ice water for an hour to help them open up, then dry thoroughly.
5. Heat your oil in a deep fryer or Dutch oven to 375°F or 400°F. You need deep oil here; the onion must swim.
6. In a large bowl, whisk the flour, cayenne, 2 tbsp paprika, garlic powder, oregano, and 2 tsp of the Abilene Select Blend.
7. In a separate bowl, whisk the eggs and milk together.
8. Dredge the onion in the flour mixture first. Be aggressive. Separate the petals and make sure the flour hits the inside. Shake off the excess.
9. Dunk the floured onion into the egg wash. Again, get in there. Lift it out and let the excess drip off.
10. Go back into the flour mixture for a second coat. This double dip creates that signature craggy crust. Dust off the loose flour.
11. Carefully lower the onion into the hot oil, cut-side down. Fry for about 3 minutes, then gently flip it over. Fry for another 3-4 minutes until it is a deep golden brown.
12. Remove carefully with a wire skimmer and drain on paper towels upside down to let the grease run out.
13. Season immediately with the remaining Abilene Select Blend while the oil is still glistening on the crust.
14. Place the sauce cup in the center where the core was (you can pull the center petals out to make room) and serve it hot. DUNZO!