 Steakhouse Blooming Onion & Dipdipping sauce - 1/2 cup mayonnaise
- 1/3 cup sour cream
- 2 T. prepared horseradish
- 2 tsp. ketchup
- 1/4 tsp. paprika
- 1/4 tsp. garlic powder
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- 1/8 tsp. chili powder
other ingredients - 1 large Vidalia or other large white sweet onion
- 1 cup flour
- 1/2 tsp. paprika
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 egg - lightly beaten
- 1 cup milk
Preparation -
Whisk the dipping sauce ingtedients together in a small mixing bowl. Cover and refrigerate until ready to use.
To prepare the onion (to make it bloom) -
Mix cornstarch, flour and seasonings until well blended. Add beer, mix well. Peel the onion. Slice about 3/4" off the top of the onion. Slice into the onion vertically, nearly cutting it into 4 quarters but only slice to within about 1" above the bottom of the onion. Do not slice all the way through to through to bottom. Slice each quarter, the same way, 3 more times to form a total of 16 rows of "petals" around the onion. Carefully remove about 1" of petals from the center of onion. Gently separate the slices as much as possible, to form individual petals, being careful not to break them off.Mix the flour, paprika, salt and pepper together. Whisk the egg and milk together. Drench the onion in the flour mixture; shake off the excess. Dip the onion in the egg/milk mixture. Again, drench the onion in the flour mixture and shake off the excess. Place the coated onion on a wax paper lined plate and refrigerate for about15 minutes. Heat the oil in a deep fat fryer to 375°. Place the coated onion in the basket of the fryer and gently lower the basket into the oil. Deep-fry for about 8 to 10 minutes or until golden brown. Drain in a thick layer of white paper towels. Serve the onion with the dipping sauce.
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