At Outback Steakhouse, this is called Outback Bloomin Onion. Everyone who tries your Outback Bloomin Onion is going to fall in love with it… guaranteed!

Ingredients-

1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
Dash ground black pepper
Dash cayenne pepper

The Onion
1 egg
1 cup milk
1 cup all-purpose flour
11/2 teaspoons salt
1 1/2 teaspoons cayenne pepper
1/2 teaspoon ground black
1/4 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon cumin
1 giant Spanish onion (3/4 pound or more)
Vegetable oil for frying pepper

Directions-

Sauce:
Prepare the dipping sauce by combining all of the ingredients in a small bowl.
Keep the sauce covered in your refrigerator until needed.

Onion:
Beat the egg and mix it with the milk in a medium bowl big enough to hold the onion.
In a separate bowl, combine the flour, salt, peppers, oregano, thyme, and cumin.
Now it’s time to slice the onion.
First slice 3/4 inch to 1 inch off the top and bottom of the onion.
Remove the skin.
Use a thin knife to cut a 1-inch diameter core out of the middle of the onion.
Now use a very sharp, large knife to slice the onion several times down the center to create the “petals” onion.
First slice through the center of the onion to about three-fourths of the way down.
Turn the 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 the “petals” of the onion apart.
The onion sections tend to stick together.
Dip the onion in the milk mixture, and then coat it liberally with the dry ingredients.
Again separate the “petals” and sprinkle the 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 makes sure you have a well- coated onion.
Let the onion rest in the refrigerator for at least 15 minutes while you get the oil ready.
Heat oil in a deep fryer or deep pot to 350 degrees.
Make sure you use enough oil to completely cover the onion when it fries.
Fry the onion right side up in the oil for 10 minutes or until it browns.
When the onion has browned, remove it from the oil and let it drain.
Open the onion wider from the center so that you can put a small dish of the sauce

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Chili’s Awesome Blossom – The Ingredients:

Awesome Blossom:

• 1 large yellow or white onion
• 2½ cups all-purpose flour
• ½ tsp. coarsely ground black pepper
• ½ tsp. garlic powder
• 2 tsp. seasoned salt
• 1 cup buttermilk

Blossom Sauce:

• 2 tbsp. tomato ketchup (catsup)
• ½ cup sour cream
• 1½ tsp. fresh horseradish
• ½ tsp. seasoned salt
• ¼ tsp. paprika
• 1/8 tsp. crushed red pepper

Chili’s Awesome Blossom – The Process:

Awesome Blossom:

1. Slice the TOP ¼ of the onion off and carefully peel (leave root intact).
2. At the flat surface of onion top, cut down through center to 1/2″ from root. Repeat this process like you would a pie or a pizza… do your best to make 16 sections (8 cuts).
3. Soak onion in cold ice water for ½ an hour. The onion’s petals will “bloom!”
4. In large bowl, mix all dry ingredients together.
5. Pour buttermilk into a separate bowl.
6. Drain onion, then dip it into the dry ingredients. Dust well.
7. Dunk dusted onion into buttermilk. Coat thoroughly, getting inside the “blossom”.
8. Roll onion through the dry ingredients one final time.
9. Deep-fry onion in oil until golden brown.
10. When finished, thoroughly drain onion and place in the center of medium serving bowl.
11. Use a 1 to 1½ inch round cookie cutter to hollow out the center of onion. This is where your ramekin of Blossom Sauce will go!

Blossom Sauce:

1. Mix all ingredients together. Blend thoroughly.
2. Pour into small ramekin and sprinkle with paprika.
3. Place in the center of your Awesome Blossom.
4. Enjoy!