Blooming Onion and Dipping Sauce

This is such an incredible appetizer. The flavor of the battered onion combined with the sauce makes for one addictive and unforgettable recipe!

Blooming Onion with Dipping Sauce... This is such an incredible appetizer. The flavor of the battered onion combined with the sauce makes for one addictive and unforgettable recipe!

The Blooming Onion is one of my favorite appetizers to order from Outback Steakhouse and Texas Roadhouse. Combine it with the dipping sauce and you have a flavor explosion that is just delicious and unforgettable.

This homemade version is pretty special. I have tinkered with several recipes to come up with this one that I feel is the perfect blend of spices.

This would be a big hit for any party and is a total crowd pleaser! Just make sure to read through ALL the “cutting onion” directions before beginning. It took me a couple onions to get the hang of slicing it ;)

Blooming Onion with Dipping Sauce... This is such an incredible appetizer. The flavor of the battered onion combined with the sauce makes for one addictive and unforgettable recipe!

Blooming Onion and Dipping Sauce
 
This is such an incredible appetizer. The flavor of the battered onion combined with the sauce makes for one addictive and unforgettable recipe!
Author:
Recipe type: appetizer
Ingredients
  • vegetable oil for frying, enough for onion to float in a deep fryer or large pot
  • 4 eggs
  • 2 cups flour
  • 3 teaspoons salt
  • 1 teaspoons cayenne pepper
  • 2 teaspoons paprika
  • 1 teaspoons pepper
  • ½ teaspoon ground cumin
  • 1 large sweet onion
Dipping sauce
  • ½ cup mayonnaise
  • 2 Tablespoons ketchup
  • 2 Tablespoons cream-style horseradish sauce
  • 1 teaspoon paprika
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • ¼ teaspoon cayenne pepper
Instructions
  1. Heat oil on stove to 360 degrees. Heat enough oil to cover onion.
  2. Mix eggs in a large bowl and set aside
Directions for flour coating
  1. Mix flour, salt, cayenne, paprika, pepper, and cumin in a large bowl. Set aside.
Cutting the onion
  1. Slice the top and the bottom off and peel off papery skin.
  2. Using a narrow knife CAREFULLY core the middle of the onion, 1 inch in diameter. Remove the center of the onion.
  3. Using a very sharp knife slice the onion several times to create petals. ONLY slice ¾ of the way down. Do not go farther or your onion will fall apart. (Believe me I know, I had to practice on two onions to figure this out.)
  4. Cut the onion 90 degrees and slice it again to make an x across the first slice. Keep slicing sections in half, VERY carefully until you have 16 sections, or petals.
  5. Gently spread petals apart.
  6. Dip onion in the egg mixture, doing your best to make sure the onion is completely coated.
  7. Transfer the onion to the flour mixture and coat each petal as best as you can.
  8. Repeat the process one more time.
  9. Fry the onion right side up for 10 minutes or until golden brown.
  10. Drain on paper towel and serve with sauce.
Directions for sauce
  1. In a small bowl, combine mayo, ketchup, horseradish, paprika, salt, pepper, and cayenne pepper and mix well.

 Enjoy!

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: appetizer

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Comments

  1. Kathie Shelley

    Anyway you could show a picture or series of pictures of the onion cutting process? Sometimes a picture really is worth a thousand words.

    1. Vicky

      Yes, I'm a visual person. Directions say to cut top and bottom off. What will hold it together? And making an X? I just can't visualize it. I wonder if an apple slicer would work here?

    2. William

      Vicky, that idea is simply genius