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Todd Wilbur's Version of Outback SteakhouseŽ Bloomin' Onion
Although the recipe here makes only one clone of the Bloomin' Onion , the dipping sauce recipe makes more than enough sauce for that one onion. Because of the small amounts of some ingredients in the sauce, I had to design the recipe to yield a large portion so you'll have plenty left over. It will last for several months in your fridge for more Bloomin' Onion clones that you may make later, or you can use as a dip for other dishes or as a spicy hamburger spread. You should plan ahead for this dish since the onion will bloom better when stored in cold water in your refrigerator overnight.

Dipping Sauce
1 1/2 cups mayonnaise
3 tablespoons cream style horseradish
2 tablespoons whole milk
1 teaspoon Crystal Louisiana hot sauce
1 teaspoon paprika (McCormick brand works best)
1 ½ teaspoons sweet paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon white pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon dried oregano
1/8 teaspoon ground savory

1 colossal yellow onion (4 to 4 ½ inches across)
1 6-ounce can tomato paste
12 cups shortening

Breading
2 cups flour
4 teaspoons salt
3 tablespoons sweet paprika
1 tablespoon paprika
2 teaspoons cayenne pepper
1 ¼ teaspoons ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon white pepper
½ teaspoon ground savory

4 eggs
4 cups whole milk

1. Mix sauce ingredients together in a small bowl. Cover and chill for several hours or overnight. Uncover and stir occasionally.

2. Slice onion by cutting of approximately 1/3 off of the stem end. Peel the skin from the onion, then place the onion on a cutting board with the cut side down.

3. To slice, use your thumb as a guide by placing it at the root of the onion, then slice straight down from your thumb to the bottom. Spin the onion around, and make another cut on the opposite side. Next, make a slice between each of the first two slices on both sides so now you have 4 slices. Now make a slice in the middle between each of the 4 slices, giving you 8 slices. Slice twice between each of the 8 slices and you will now have 24 total slices which is exactly the same number as the real thing. Turn the onion over and it will have bloomed. Submerge the onion in a bowl of cold water and place it in your refrigerator overnight. This will help the petals to separate and the onion will open up even more.

4. Open both ends of the tomato paste and empty the contents. Rinse the can, then use a file to sharpen one end of the can. This is your onion coring tool.

5. When you are ready to make your onion, preheat the shortening to 350 degrees F. in a very deep fryer or Dutch oven.

6. Combine the breading ingredients in a very large bowl. Beat the eggs in a medium bowl, then add the milk.

7. Take the onion out of the water and shake off the water. Put the onion into the breading a cover with the breading, being sure to get the breading down between each "petal."

8. Shake off the excess breading, then gently lower the onion into the egg and milk mixture until it is completely moistened. Lift the onion out of the liquid and let the excess drip off. Place the onion back into the breading and thoroughly coat the onion. Let it sit in the breading for 5 minutes so that the breading sticks.

9. Turn the onion over, petals down, onto a spider and lower it gently into the oil. Tap on it a bit to get the air bubbles and cook for 2 to 3 minutes or until beginning to brown. Flip onion over and fry on the other side for 2 to 3 minutes or until golden brown. Flip onion over again with the spider and remove from the oil. This will allow the oil to drip out from between the "petals." Flip onion over once again onto serving plate.

10. Allow onion to cool for a minute or so, then press the sharpened end of tomato paste can down through the middle of the onion to core out the center.

11. Pour dipping sauce into a sauce cup, place it into the center of the onion and serve.

Serves 4 to 6 as an appetizer.


Recipes by Todd Wilbur taken from CMT's Top Secret Recipe have not been reviewed for accuracy or endorsed by the applicable restaurant or food service provider.
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