I love Bloomin’ Onions! The best part is the sauce. For this football appetizer, I decided to go a little healthier and try baking the onions instead of frying them. While fried is still better, this is a great substitute when you are watching what you eat.
I used a medium onion so that each person can have their own bloomin’ onion. If you prefer the giant onions, use two and add an extra egg.
This sauce tastes just like Outback’s! You can make the sauce while the onions are in the oven and put it in the fridge until you are ready to serve the food.
For the Bloomin' Onions:
- 3 medium vidalia onions
- 2/3 cup flour, I used whole wheat
- 1 tbsp cajun seasoning
- 1/4 tsp salt
- 2 eggs
For the dipping sauce
- 1/2 cup mayonnaise
- 2 tbsp creamy horseradish
- 1 tbsp ketchup
- 1/3 tsp paprika
- 1/8 tsp dried oregano
- 1/4 tsp salt
- pinch pepper
For the Bloomin' Onion
- Preheat oven to 400
- Peel the onions. On a cutting board, use a knife to cut the off the top (not the root) 1/4 inch of the onion. Hold the onion so that the flat part you just cut is on the cutting board. Start to cut the onion in half, but stop about 1/2 an inch before the bottom. Cut in half again, and then into eighths.
- Carefully peel the layers back so the onion opens up slightly.
- In a small bowl, mix the flour, cajun seasoning and salt. In another bowl of the same size, whisk the eggs.
- Take another bowl that is slightly larger than the onion and place the onion in it, flat side down. Pour the egg mixture over the onion, being sure to coat the onion completely. Pour the excess eggs back into their bowl.
- Sprinkle the flour mixture over the onion until well coated. Repeat for all the onions.
- Place the onions on a baking sheet lined with foil and bake for 15-20 minutes or until slightly crispy.
For the dipping sauce:
- Combine all the ingredients in a small bowl.
- Refrigerate until ready to use.
Did you miss any of the previous Football Foods Friday recipes?