Re: [CH] Fried Onions
Donald R Jordan (drjordan@rocketmail.com)
Mon, 23 Nov 1998 11:11:04 -0800 (PST)
I think this is what you're referring to:
* swiped from *
http://www.kitchenlink.com/cgi/msgbrd_autoframes?board=21&thread=1004
____________
* Exported from MasterCook *
Outback Steakhouse Bloomin' Onion
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 egg
1 c milk
1 c all-purpose flour
1 1/2 tsp salt
1 1/2 tsp cayenne pepper
1/4 tsp dried oregano
1/8 tsp dried thyme
1/8 tsp cumin
1 giant Spanish onion (3/4 lb or more)
vegetable oil -- for frying
---Dipping sauce---
1/2 c mayonnaise
2 tsp ketchup
2 tsp horseradish -- cream style
1/4 tsp paprika
1/4 tsp salt
1/8 tsp dried oregano
dash ground black pepper
dash cayenne pepper
Prepare the dipping sauce by combining all of the ingredients in
a small bowl. Keep the sauce covered in the refrigerator until
needed.
Beat the egg and combine 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. This is the trickiest step. First slice 3/4 inch to 1 inch
off the top and bottom of the onion. Remove the papery 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" of the
completed onion. First slice through the center of the onion to
about 3/4 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. The last 8 slices are a little hairy, just
use a steady hand and don't worry if your onion doesn't look
like a perfect flower. It'll still taste good.
Spread the "petals" of the onion apart. The onion sections tend
to stick together, so you'll want to separate them to make
coating easier. Dip the onion in the milk mixture, and then coat it
liberally with the dry ingredients. 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. The double dipping makes sure you have
a well-coated onion because some of the coating tends to wash
off when you fry. 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 until it turns
brown. When the onion has browned, remove it from the oil
and let it drain on a rack or paper towels. Open the onion wider
from the center so that you can put a small dish of the dipping
sauce in the center. You may also use plain ketchup.
===
-DrJ-
Helotes, Texas
PGP Public Key at:
http://pgp5.ai.mit.edu:11371/pks/lookup?op=get&search=0x01BC316C
---mhyland <mhyland@vision.net.au> wrote:
>
> I have often heard about a battered and fried onion dish often
served as
> an entree in American steak houses. Could someone please post or
Email me
> recipes for the onion and the dipping sauce?
>
> Cheers Mark
>
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