The Vidalia Onions are in FULL BLOOM and I’m at store buying them up!
Omg they are so sweet and delicious you can eat them raw! There is a popular restaurant that makes use of onions in the most delicious way! Yep, you got it! I’m talking about Outback Steakhouse and their amazing BLOOMIN’ ONIONS! If you’ve never had them you are missing out! They may be 2,000 calories.. but who’s counting! 😜
CopyCat Outback Steakhouse Bloomin’ Onions
2 large Vidalia Onions
1 1/2 cup milk
1 1/2 cup flour
1 tbsp. garlic powder
1 tbsp. paprika
2 tsp. pepper
1 tsp. salt
3 cups vegetable oil
2 tbsp. sour cream
2 tbsp. mayonnaise
1 1/2 tbsp. ketchup
1 1/2 tbsp. worcestershire sauce
1 tsp. pepper
1 tbsp. paprika
Cut the top of an onion and place it cut-side down.
Using a sharp knife make 4 one-half inch cuts into onion then go back and make 2 cuts in between each quarter.
Flip the onion over and gently pull apart the layers. In a medium bowl, combine the eggs and the milk.
In large bowl combine flour, paprika, oregano, salt, garlic powder, and black pepper.
Place the onion in the egg wash coating every petal.
Place the onion in the flour mixture coating every petal.
Repeat coating with egg wash and then flour mixture.
Heat vegetable oil to 375ºF in a deep pot or deep fryer.
Place onion in the freezer for 10 minutes.
With tongs add the onion to the oil for 2-3 minutes or until it is golden brown and crispy.
Place onion on a plate lined with paper towels and allow to drain for 5 minutes.
Meanwhile, in a small bowl combine sour cream, salt, pepper, paprika, mayonnaise, Worcestershire sauce, and ketchup. Whisk together until combined.
Pull petal of onion and dip in sauce!