Steaming Bloomin' Onions: A Tasty, Healthy Treat

A blooming onion is an impressive-looking appetizer that is perfect for sharing. It is a large onion cut into a flower shape, battered, and deep-fried until crispy and golden. The key to this dish is to slice the onion into wedges, leaving the bottom intact so that the petals don't separate. The onion is then soaked in buttermilk and coated in seasoned flour before being deep-fried. This process results in a tender and sweet interior with a crispy, golden exterior. Blooming onions are often served with a dipping sauce, such as a spicy mayonnaise or a copycat version of the famous Outback Steakhouse sauce, made with horseradish, ketchup, and mayo.

How to cook a bloomin' onion steamed:

Choosing the right onion

Onion Variety

Select a large, sweet, white onion, such as a Vidalia onion. Sweet onion varieties are preferred as their mellow flavour won't overpower the batter. In the UK, you can also look for 'cannonball onions' in supermarkets like Morrisons.

Size

Aim for the largest onion you can find. Bigger onions create larger petals, reducing the risk of them turning into wilted, crispy bits when fried. A large onion will also provide more petals, creating a more impressive-looking bloomin' onion.

Freshness

Choose a fresh, firm onion with tight, shiny skin. Avoid onions with soft spots, sprouting, or mould. Fresh onions will have a stronger structure, making them easier to cut and fry.

Preparation

Before cutting, ensure the onion is peeled and trimmed. Remove 1/2 to 1 inch from the pointy stem end, then peel off the outer layers of skin. Keep the root intact to hold the "petals" together.

Slicing Technique

After trimming and peeling, place the onion cut-side down. Starting about 1/2 inch from the root, make vertical cuts all the way through to the board. Make four evenly spaced cuts, then continue slicing between each section until you have 12 to 16 evenly spaced cuts, depending on the size of your onion. The more petals you create, the more impressive your bloomin' onion will be.

Once you've made your cuts, gently spread out the petals, being careful not to separate them completely from the root, which will hold your bloomin' onion together.

Now you're ready to coat your onion with the batter and fry it to golden perfection!

Preparing the sauce

The sauce for a bloomin' onion is almost as famous as the onion itself. The key ingredients are mayonnaise, horseradish, ketchup, and a dash of cayenne pepper. You can also add a pinch of paprika, salt, and black pepper to taste.

To make the sauce, simply combine all the ingredients in a small bowl and mix well. You can adjust the quantities of each ingredient to suit your taste preferences. For example, if you like your sauce with a bit more kick, add a little extra cayenne pepper.

Once you have combined all the ingredients, cover the bowl and place it in the refrigerator until you are ready to serve the sauce with your freshly cooked bloomin' onion.

Some people like to get creative with their sauce and experiment with different ingredients. For example, you could try adding a dash of Worcestershire sauce or some dried oregano leaves. You could even try making a sweet chilli mayo or BBQ mayo sauce to accompany your bloomin' onion.

The sauce is an essential part of the bloomin' onion experience, so make sure you take the time to prepare it well and adjust it to your taste preferences.

Cutting the onion

The first step to making a blooming onion is to select the right onion. You want to use a large, sweet, white onion, such as a Vidalia onion. The size of the onion is important because you want to create large petals that won't turn into wilted crispy bits when fried.

Once you have selected your onion, you can begin the cutting process:

• Peel the onion, removing the outer skin.
• Cut off about half an inch from the pointy stem end of the onion. Be careful not to cut the root.
• Place the onion with the root facing up.
• Using a sharp knife, begin slicing around half an inch away from the root in a circular motion. Make four evenly spaced vertical cuts down the onion.
• Continue slicing between each section until you have 12-16 evenly spaced cuts, depending on the size of your onion. Be careful not to cut through the bottom of the onion, as you want the "petals" to remain attached at the base.
• Flip the onion over and gently spread out the petals, being careful not to break them.

At this stage, your onion should resemble a blooming flower, with its petals opening up. Now it's time to coat the onion with the batter before deep-frying it.

Coating the onion

To coat the onion, you'll need two large bowls. One for the dry mixture and one for the wet.

For the dry mixture, combine flour, paprika, cayenne pepper, oregano, garlic powder, salt and black pepper in a bowl. You can also add dried thyme, dried oregano, and ground cumin to taste.

For the wet mixture, whisk together milk and egg in a separate bowl. You can also add some water to the mixture to thin it out.

Now you're ready to start coating the onion. Place the onion in the dry mixture first, making sure to spread out the petals and thoroughly coat the onion, getting in between each petal. Shake off any excess flour, then place the onion into the wet mixture. Again, ensure that each petal is coated. Allow any excess to drip off, then place the onion back into the flour mixture. Repeat this process one more time, ensuring that each petal is thoroughly coated.

It's important to shake off any excess flour/egg mixture after each coating. This will ensure that your blooming onion petals don't stick together and become clumpy.

After the final coating, place the battered onion in the refrigerator for at least 15 minutes while you preheat the oil.

Deep frying the onion

Deep-frying is the final step in making a blooming onion, but it requires careful preparation and attention to detail. Here is a step-by-step guide to deep-frying your blooming onion:

First, you will need to prepare your oil and select an appropriate pot. Choose an oil with a high smoking point, such as sunflower, vegetable, or canola oil. Avoid using olive oil, as it will smoke. Ensure you have enough oil to comfortably cover the size of the onion. Use a pot that is large enough to fit the onion, keeping in mind that the oil level will rise when the onion is added.

Next, heat the oil to the right temperature. You want the oil to be at around 350°F (175-180°C). This is important because if the oil is not hot enough, the onion will absorb too much oil and become soggy. Use a deep-fry thermometer to monitor the temperature.

While the oil is heating, remove the onion from the refrigerator, where it has been resting after being coated in the wet and dry mixtures. Gently shake off any excess flour from the onion.

Once the oil is at the right temperature, it's time to carefully lower the onion into the hot oil. Use a strong ladle or a wire skimmer to slowly lower the onion into the pot, root side up. Be incredibly careful during this step to avoid any hot oil splashes.

Maintain the oil temperature as best you can by adjusting the heat. Fry the onion for around 2-3 minutes, then carefully flip it over using a slotted spoon or tongs. You'll know it's ready to flip when the tips of the petals start to char slightly.

Continue frying the onion until it is deep golden and crispy all over. This should take around 6-10 minutes in total, depending on the size of your onion. Keep the onion submerged in the oil throughout the cooking process, and maintain a high heat to keep the oil temperature consistent.

Finally, remove the onion from the oil when it is a deep golden colour. Place it upside down on a paper towel to drain off any excess oil. Sprinkle with a pinch of salt to taste, and serve with your favourite dipping sauce!

Frequently asked questions