*ingredients
°1 large white onion
°2 1/2 cups all-purpose flour
°2 tablespoons paprika
°1 teaspoon cayenne pepper
°1 teaspoon garlic powder
°1/2 teaspoon of oregano
°Salt and pepper to taste
°2 large eggs
°1 1/2 cup milk
°1 liter vegetable oil
°Chipotle, Thousand Island or other optional dip
*How to make outback steakhouse onions bloom
In a medium bowl, combine flour, spices, salt and pepper. Spare.
In another medium bowl, whisk together eggs and milk until combined. sit sideways.
Cut an inch off the pointed end of the onion, leaving the other root end intact. Then remove the paper skin.
Place onion cut side down on cutting board.Starting ¾ inch from the root, reduce vertically right all the way down to the board with a pointy knife.
Repeat the vertical cuts 1/2 inch around the edge, being careful not to overlap the previous cuts.
Flip the onion and gently open the onion "petals" with your fingers until they look like a flower. sit sideways.
Dip the onions in the reserved flour mixture to coat them completely. Then gently shake off the excess flour.
Gently dip into reserved egg mixture to evenly coat. For best results, let the onions soak in the mixture for 10 minutes.
Return the onions to the flour mixture again, coating them completely.
Place the onions on a plate and freeze for 30-60 minutes, until firm.
Fill a deep skillet or medium saucepan with 3 inches of oil and heat it to 350 degrees Fahrenheit. Place a paper towel on the plate and set it aside.
Sauté the onions for 3-4 minutes until golden brown. Then flip it over with a slotted spoon and cook for a few more minutes until golden brown.
Remove the onions to the prepared plate. Serve with an optional dip and Enjoy!
