I love any type of fried onion with dipping sauce as an
appetizer. Do you? Have you heard about
the famous appetizer from Outback Steakhouse? Outback Steakhouse’s Blooming Onion is one of
the most popular and known restaurant favorites in America, maybe the
world. It is a whole Vidalia onion that
is sliced to resemble a flower, coated in batter, and deep fried until golden
brown. While the onion cooks, the petals
move away from the center of the onion, creating a blooming effect.
The concept behind this dish is that it’s one large fried
whole onion that can be shared among friends. It’s absolutely delicious, as the
onion is soft and tender on the inside, but crispy and well seasoned on the
outside. The Blooming Onion is generally served as an appetizer with a spicy
sauce seasoned with horseradish.
It used to be my favorite appetizer, but unfortunately, I
haven’t had one of these in years because I couldn’t find any Outback
Steakhouse Restaurant in the neighborhood.
But who needs Outback when you can eat it at home? Yep, now you can make
this blooming onion along with the creamy chili sauce at home anytime you have
the craving.
Blooming onion will be a delight for all onion
lovers. Those who love onion rings will
fall in love with this dish even more.
It may not be the healthiest dish, but if you are trying to impress your
guests, this is the one. The onion is
totally sexy and words can’t describe how delicious this onion looks.
This copycat recipe is easy to follow and I had so much
fun making it. To make a beautiful onion
flower, you need to use a single-heart onions, which most onions are. Be sure to cut the onion to about
three-fourths of the way down. Do not
cut down to the bottom of the onion. If
you soak the onion in cold water for 10 minutes after you cut it, it should
open up and it will tone down the intense onion taste.
The dipping sauce is just like the one at Outback, but it
can also be anything you like. You can
mix mayonnaise, ketchup, mustard, pepper, salt, oregano, and even Tabasco sauce
together, stir it thoroughly. If you
don’t have western spices available in your market, try to mix a raw yolk,
vinegar, chili, and add some oil, stir it thoroughly.
Blooming Onion
For recipe in Indonesian
click HERE
Ingredients:
Blooming Onion
·
1 large (or 2-3 medium) sweet onion (white, red,
or yellow)
·
2 cups all-purpose flour
·
1 teaspoon cayenne pepper
·
1 tablespoon paprika
·
½ teaspoon dried thyme
·
½ teaspoon dried oregano
·
½ teaspoon ground cumin
·
Freshly ground black pepper
·
2 large eggs
·
1 cup whole milk
·
Kosher salt
·
Vegetable oil for frying
Dipping Sauce
·
½ cup mayonnaise
·
2 tablespoons sour cream
·
1 tablespoon ketchup
·
½ teaspoon Worcestershire sauce
·
1 tablespoon drained horseradish
·
¼ teaspoon paprika
·
Pinch of cayenne pepper
·
1/8 teaspoon dried oregano
·
Kosher salt
·
Freshly ground black pepper
Directions:
1. Mix
all dry ingredients together (flour, cayenne pepper, paprika, thyme, oregano,
cumin, ground black pepper) in one bowl and wet ingredients (eggs and milk) together
in another bowl.
2. Peel
the onion, keeping the hairy root intact.
Cut about 1 inch of the other side.
3. Place
the onion on a chopping board, hairy side facing up. Make your first cut about an inch from the
top of the root, and slice downward all the way to the bottom, without cutting
all the way through. Rotate the onion 90o
and repeat. Keep going until you have 4
evenly spaced cuts.
4. Now
make equally spaced cuts in between these 4 cuts. Continue slicing between each section until
you have 12-16 evenly spaced cuts. How
many cuts you make depends on the size of the onion, the sharpness of your
knife, and your steady hand.
5. Turn
the onion over and use your fingers to gently separate the outer spaces – the
petals. To help keep them separate, you
could plunge the onion into the boiling
water for 1 minute and then into cold water.
6. Put
the blooming onion onto a plate and sprinkle over the dry ingredients, making
sure all the layers are covered. Turn it
upside down and shake to get rid of any excess flour mixture.
7. Submerge
the onion into wet ingredients and turn it over to make sure every petal of the
onion is covered. Take it out and coat
with the flour mixture again, this time just shaking it over to covers all areas.
8. Heat
oil in a deep fryer or deep pot to 350 degrees F (175 degrees C). Make sure you use enough oil to completely
cover the onion when it fries. Fry the
onion, flower side up. 7-10 minutes will
make sure you are left with crispy, golden beauty, but keep an eye on it. When you retrieve the onion, the petals will
have unfurled even more, so that you have a truly blooming onion. Give it a shake, then put it on some paper towels
to drain off the excess oil. Open the
onion wider from the center so that you can put a small dish of dipping sauce
in the center.
9. To make the sauce: in a medium bowl,
combine all ingredients and mix well.
Keep sauce in refrigerator until needed.
Bahan:
Blooming Onion
·
1 buah (atau 2-3 buah ukuran medium) bawang
bombay ukuran besar (putih, merah, atau kuning)
·
2 cups tepung terigu serbaguna
·
1 sdt bubuk cabe
·
1 sdm paprika
·
½ sdt daun thyme kering
·
½ sdt oregano kering
·
½ sdt bubuk jinten
·
Merica hitam, tumbuk kasar
·
2 butir telur
·
1 cup susu cair
·
Garam
·
Minyak sayur untuk menggoreng
Dipping Sauce
·
½ cup mayones
·
2 sdm sour cream
·
1 sdm saus tomat
·
½ sdt kecap inggris
·
1 sdm saus horseradish
·
¼ sdt paprika
·
Sedikit bubuk cabe
·
1/8 sdt oregano kering
·
Garam
·
Merica hitam, tumbuk kasar
Cara:
1. Campur
semua bahan kering (tepung, bubuk cabe,
paprika, thyme, oregano, jintan, lada hitam) dalam satu mangkuk dan bahan basah
(telur dan susu) dalam mangkuk lain.
2. Kupas bawang bombay, biarkan bagian akarnya.
Potong sekitar 1 inci bagian atasnya.
3. Tempatkan
bawang bowmbay di talenan, dengan bagian akar menghadap ke atas. Buatlah irisan
pertama sekitar satu inci dari bagian atas akar sampai ke bawah. Putar posisi bawang bombay 90o dan
ulangi membuat irisan yang sama. Lakukan sampai Anda mempunyai 4 irisan dengan
jarak yang sama.
4. Sekarang
buatlah irisan dengan jarak/lebar yang sama di antara 4 irisan pertama.
Lanjutkan mengiris di antara setiap bagian sampai didapat 12-16 irisan dengan
jarak/lebar yang sama. Berapa banyak irisan yang Anda buat tergantung pada
ukuran bawang bombay, ketajaman pisau, dan keahlian Anda dalam mengiris.
5. Balik
posisi bawang bombay dengan bagian akar di bawah. Dengan pelan dan hati-hati, buka
masing-masing ‘kelopak’ bawang bombay dengan jari-jari Anda. Jaga jangan sampaikelopak terlepas. Untuk memudahkan kelopak membuka, rebus
bawang bombay dalam air mendidih selama 1 menit, kemudian rendam dalam air
dingin selama 10 menit.
6. Letakkan
bawang bombay yang sudah mekar di atas piring atau mangkuk, lapisi semua
kelopak dengan bahan kering (campuran terigu berbumbu). Goyangkan untuk menghilangkan kelebihan
terigu.
7. Celup
bawang bombay mekar ke dalam larutan basah (adonan telur dan susu),
balikkan dan pastikan semua bagian
tertutup adonan telur. Angkat dan lapisi
sekali lagi dengan bahan kering. Pastikan semua bagian tertutup bahan kering.
8. Panaskan
minyak dalam wajan atau panci dengan suhu 350 derajat F (175 derajat C).
Pastikan Anda menggunakan minyak yang cukup agar bawang bombay terendam ketika
digoreng. Goreng bawang bombay dengan
posisi kelopak di atas selama 7-10 menit atau sampai bagian luarnya berwarna
kuning keemasan dan kering. Ketika diangkat
dari minyak panas, kelopak bawang bombay akan semakin mekar. Goyangkan untuk menghilangkan kelebihan
minyak dan letakkan di atas wadah yang dialasi tisu makan. Lebarkan kelopak dari bagian tengah sehingga
Anda dapat meletakkan wadah kecil berisi saus celup di tengahnya.
9. Untuk membuat saus: dalam mangkuk, campurkan semua bahan dan aduk
rata. Simpan dalam lemari pendingin sampai akan digunakan.
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