Outback - Bloomin' Onion

The write up for the Bloomin Onion is on Weekly Vegan Menu.

There are three components to this dish:

The Breading

The Onion

The Dipping Sauce

The Breading

Mix the dry ingredients together.

Blend the cashews with the milk as smooth as possible. Place the milk into a bowl big enough to hold the onion.

The Onion

Cut off the top of the onion and the bottom. Try not to cut too much off the bottom, otherwise the onion will fall apart when you fan it out. Peel the onion.

Slice into the onion, through the middle, but not going all the way through.

Make as many cuts as you like. I made 4, but you can make up to 6, for a total of 12 wedges.

 

Separate the petals of the onion, being careful not to break them off.

Using a sharp knife (I am using a grapefruit knife here - curved at the end) to remove the inner core. Cut the core out but do not go through the root.

Cover the entire onion with the milk. Make sure to get in between the petals. Drip off the excess milk.

Dredge the onion in the flour, again making sure to coat all the petals. Repeat with the milk and flour for a double dredge.

Place the onion in the oil with the petal side up. Cook on 350 until the onion is golden, about 4 minutes.

The Dipping Sauce

Whisk the ingredients for the sauce together.

If you have a big enough onion to fit a serving dish in the middle of the onion, serve it that way. Otherwise, serve the dipping sauce on the side.

Bloomin' Onion Recipe