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On the Side of Rings

Fries or rings?

For me, it was always fries. No question. In fact, I didn’t even like onion rings. Of course, as a kid, my onion ring experience was limited to Burger King takeout and a single time from a bag of frozen rings.

As I got older, and my appreciation for both onions and everything battered and deep-fried grew. Now, I am generally on the side of the rings. Bring out the onion ring tower and I’m happy.

The other day, I made a version of the onion ring variation – The Bloomin’ Onion.

Looks beautiful, no?

There is quite a bit to this recipe.

Mixing up the sauce. This tasted very close to the Outback version.

Slicing the end off.

Now making the radial slices.

That is how it is supposed to look.

The breading.

The onion getting its coating.

I am sure at Outback they have something that keeps all of the petals of the onion open and separated. It is difficult to get the right amount of coating and egg wash. Some sections had too little and some too much.

Ready for the oil.

Cooking it up.

Looks great. The inner sections were a bit congealed. I think next time, I’ll cut the bottom off the onion and make petals. That way everything is covered evenly.

It was good. Not good for you, but good.

Almost-Famous Bloomin’ Onion

Cook Time: 6 min | Makes: 4 servings | Difficulty: Intermediate

Ingredients:

  • 2  tablespoons mayonnaise
  • 2  tablespoons sour cream
  • 1 1/2 teaspoons ketchup
  • 1/2 teaspoon Worcestershire sauce
  • 1  tablespoon drained horseradish
  • 1/4 teaspoon paprika
  • Pinch of cayenne pepper
  • Kosher salt and freshly ground black pepper
  • 1  large sweet onion, such as Vidalia (about 1 pound)
  • 2 1/2 cups all-purpose flour
  • 1  teaspoon cayenne pepper
  • 2  tablespoons paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • Freshly ground black pepper
  • 2 large eggs
  • 1  cup whole milk
  • 1 gallon soy or corn oil
  • Kosher salt

Directions:

For the Dip:

Combine all of the dip ingredients in a bowl, cover and refrigerate.

Slice the onion.  Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs, milk and 1 cup water.

Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the “petals.” Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour.

Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil.

Heat the oil in a large deep pot over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels. Season with salt and serve with the dip.

How to Slice a Bloomin’ Onion

1. Cut off 1/2 inch from the pointy stem end of the onion, then peel.

2. Place the onion cut-side down. Starting 1/2 inch from the root, make a downward cut all the way through to the board.

3. Repeat to make four evenly spaced cuts around the onion.

4. Continue slicing between each section until you have 16 evenly spaced cuts.

5. Turn the onion over and use your fingers to gently separate the outer pieces.

Source: http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-bloomin-onion-recipe/index.html

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Categories: appetizer, Fried, kosher, Lunch, Recipes, Side Dish, vegetable3, Vegetarian

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

22 Comments on “On the Side of Rings”

  1. November 2, 2012 at 11:25 am #

    Oh my… It looks awful! Awfully delicious. Our staff devoured a huge stack of onion rings the other day, as we took a break from our intense Christmas setup. The key is to deal with your regret before eating the deep-fried onion. Your creation is divine!

    Like

  2. November 2, 2012 at 11:32 am #

    awesome! I am going to do the ring thing next time i’m having a burger. Your recipe makes me want to try it at home too.

    Like

  3. November 2, 2012 at 12:12 pm #

    YUM! I would make a Lord of the Onion Rings pun here, but I’m too busy with my virtual munching. 😉

    Like

  4. November 2, 2012 at 1:18 pm #

    Reblogged this on thesurvivalplaceblog.

    Like

  5. November 2, 2012 at 2:34 pm #

    That looks great! I’ve tried a similar recipe before and I was nowhere near as good at cutting the petals. Yum, deep fried goodness.

    One tip I’ve read, but not tried, is soaking the cut onion in iced water to open it before coating? I don’t know if that works better though.

    Like

  6. November 2, 2012 at 2:36 pm #

    Beautiful I love it 😉

    Like

  7. November 2, 2012 at 4:12 pm #

    Yummm! I’ve always wanted to try making a blooming onion, but at the same time it kind of intimidates me. I definitely want to try now thought because it looks so good!

    Like

  8. 1wanderingtruthseeker
    November 2, 2012 at 4:33 pm #

    Looks great. Will you make them for me???

    Like

  9. alisitaliankitchen
    November 2, 2012 at 5:45 pm #

    Oh my goodness! This looks awesome! I really like the way you list out the ingredients and the how too’s! Very professional!

    Like

  10. November 2, 2012 at 6:39 pm #

    That looks amazing

    Like

  11. November 3, 2012 at 4:09 am #

    omg this is amazing… this is something i would definitely try and prepare.. 2 thumbs up

    Like

  12. November 3, 2012 at 9:26 am #

    I’m confused… Your ingredient list doesn’t separate the mixes etc. could you define it a bit? Eg; two paprika’s, two peppers ??? which goes to which?

    Like

    • November 4, 2012 at 1:11 pm #

      Everything before the onion on the ingredients list is for the sauce. Eveything after is for the onion/batter.

      Like

  13. November 3, 2012 at 10:34 am #

    Finally a recipe for the dip! I love the bloomin’ onions. But couldn’t figure out the dip. Thanks for posting.

    Like

  14. November 3, 2012 at 3:57 pm #

    Looks like calamari! Dee-lish!!!

    Like

  15. P.S. I Love Soap Co.
    November 4, 2012 at 7:43 am #

    Now that LOOKS Yummy! May have to try making.

    Like

  16. November 5, 2012 at 10:48 am #

    Love these! Never made one at home before. Gonna have to give it a try. Thanks for sharing! 🙂

    Diva di Cucina
    http://www.divadicucina.com

    Like

  17. Stéphane
    November 6, 2012 at 4:31 pm #

    I haven’t had one of those since I left the States a few years back. Thanks for sharing the recipe. I know what I’m making for lunch tomorrow!

    Like

  18. November 20, 2012 at 7:56 pm #

    Hi….this is something different. So creative of you…..never thought that an onion can be so beautiful like a flower on a plate…hahaha! I should try this …am sure it s extreamly delicious as well…..thx for sharing!!! 🙂

    Like

  19. February 17, 2013 at 1:30 pm #

    Absolutely love to eat a bloomin’ onion! Every once in a while, it is a nice “unhealthy” treat to indulge in! Thanks for visiting my blog and for the like!

    Like

Trackbacks/Pingbacks

  1. MSM and Fried Green Tomatoes | Rantings of an Amateur Chef - March 13, 2014

    […] decided to make a dip that I stole from the blooming onion recipe I’ve made for the […]

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