Bloomin onion

Universal Fair:

Adapted from: http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-bloomin-onion-recipe.html

* Please consider reading what Living Better Cafe has in store, for you.

Living Better Cafe wants to, welcome you to Universal Fair were every Wednesday throughout this Fall season. And Living Better Cafe know's your taste bud's will be sing a fair festival tone. So, Katrina hope's you enjoy this recipe down below.


Serves: 4

Why spend more money going out to, Outback steak house when you can simply enjoy the taste of, Bloomin Onion in the comfort of your own home.

*Note: you can also use Mayonnaise, that is if you prefer.

Sauce:

2 Tbsp. Vegannnaise
2 Tbsp. sour cream
1 1/2 tsp. ketchup
1/2 tsp. Worcestershire sauce
1 Tbsp. drained horseradish
1/4 tsp. paprika
Pinch of cayenne pepper
Course Himalayan salt and freshly ground black pepper

Blooming Onion:

1 lg. sweet onion, such as Vidalia (about 1 pound)
2 1/2 c. all-purpose flour
1 tsp. cayenne pepper
2 Tbsp. paprika
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. ground cumin
1/2 tsp. Cajun seasoning
Freshly ground black pepper
2 lg. eggs
1 c. milk
1 gallon vegetable oil
Course Himalayan salt

Directions:

Blend together all of the dip ingredients in small to medium size mixing bowl, cover and refrigerate.

Slice the onion . Whisk in the flour, cayenne, paprika, thyme, oregano, cumin, Cajun seasoning and 1/2 teaspoon black pepper in a bowl. In a small dept bowl, whisk in the eggs, milk and 1 cup water.

Place the onion in a separate mixing bowl, cut-side up, and pour all of the flour mixture over top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is Completely coated, especially between the "petals." Lift the onion by the core, turning over and pat off the excess flour; reserve the bowl of flour.

Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if needed). Remove and let the excess egg drip off, then repeat the flouring process. Allow the onion to chill in the refrigerate,while the oil heats up.

Heat the oil in a large Dutch oven pot over medium-high heat until a deep-fry thermometer reaches 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Allow the onion to fry for about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels. Season with salt and serve with the dip.

Making the Bloomin' Onion

1. Cut off 1/2 inch from the pointy stem end of the onion, then peel.

2. Place the onion cut-side down. beginning at 1/2 inch from the root, making a downward cut all the way through to the board.

3. Repeat to make four evenly spaced cuts around the onion.

4. Continue slicing between each section until you have about 16 evenly spaced cuts.

5. Turn the onion over and use your fingers to gently separate the outer pieces away from each other.