Blooming Onion | Better Than Outback's Blooming Onion Recipe

whoo i know you've heard of a blooming onion but folks we put a southwestern flare on this and i mean coated it well and deep fried at that crust just jumping out of there wanting to see you and guess what a special sauce that's got a little bite to it so come on me and the pups ain't gonna wait long [Music] hey thank y'all for stopping by the backyard on a breezy afternoon in southwest oklahoma what are we talking about cowboy cooking at its best yes we are and folks i have ordered these things i have craved them at times i've wanted them when i went in places and they didn't have them and i'm thinking i'm just gonna make one what are we talking about bloomin onion crispy fried got a little hint of southwest flavor there to it and whoo we is it gonna be good well folks i'm telling you bloomin onion bloomin onion fried in the wind and it may be a little bit breezy when we go to throw it over so you're gonna see flyer running from one direction to the other and if you don't believe me it's when the old glory there is standing out there showing her stuff she is and we're proud to have her but folks ask me all the time what is this you have on you here is it a little furry kitten no it is a one what you call dead cat fuzzy mouse something like that but folks a rode mic and this little wind sock right here it is the best thing we've ever found to filming outside in windy condition or any condition we are and if y'all be interested in one of these road mics and filming out in the wind just like we do there'll be a little link down there in the description below to where you can find one folks you can't go wrong with this thing but let's talk about the star of the show what it is when you go to pick out an onion folks i need you to realize that this end is very important the root end and i need them to where they're sort of going to be able to set on that root when we get all done so you don't want one of them that's leaning all over here oblong to one side or the other they need to be perfectly round and what kind of onion are we talking about using i prefer a vidalia onion i need that sweetness now i have done them with a white onion but you get so much more flavor with one of these good a texas sweet or a vidalia onion out of georgia and some of you folks what are you doing girl hey hey hey what are you doing i don't even know where you're at y'all remember when we had the bad ice storm and we introduced you to major back there in a video or two we did that we took in but shannon is fostering peanut here she is a good pup got a lot of energy vidalia onion sharp knife cutting board now first of all this is not the root end that's the end that the green stuff was on so i need you just to cut him off there pretty straight as you can and across there like that and folks this is some of the hardest part of the onion deal to me is just getting all the onion skin off of it it do take a little time so just bear with me because we're going to be here for about two and a half hours i think two hours later turn him over see he's sitting just flat as he can and ain't he's so pretty shining there in the evening sun sharp knife i want you to see right here and i'm gonna put it up here to where y'all can see it you come down here about a half inch and you make a cut all the way across move it over here to about i'd say let me see if we're looking at 12 that's 520 and then we're going to move him again over here be sure you stay down there that half inch come back over here again one more time and then i want you to do it right here on this one and we got all these little sections that are here now you just need to come back in there and this is hard for me to do when i'm looking at it from the back side and i need you to go in between them and make you two more cuts just make sure you stay down there below that half inch line so we got her there now just need you to look here and just go to pulling some of these apart and you see just make sure you get them separated but you know what i'm talking about and if you see one here like i did that didn't cut plum food take your knife and just make it on through there and look what you have a blooming onion well folks i put me two cups of all-purpose flour in there to that we are going to add us some what corn starch we are and then we're going to put us in some baking powder which is about a half a tablespoon if we can get it in there for the wind blowing some smoked paprika and guess what i told you it's going to have a little southwestern flair remember i did some cumin i'd do be loving me some cumin in there now we're going to also throw some what in there chili powder yes we are because i do be liking that stuff a lot and then i'm gonna have me some of this here mesquite seasoning that we got hey i prefer to use the three pound bag i do which we have on our website so whoa that's the right amount right there that was exactly two tablespoons i promise you i need you to incorporate that well just mix it all up you can see it's got that good color that that cumin and oregano and the reason i really love that red river ranch seasoning so much is it's got that ancho chili in there it's not spicy don't let the word chili scare you but it brings out a great smoky flavor so we're going to move on to the wet now we're going to heat the oil and we're going to baptize us an onion and get after it two fine specimens of what you in the back row by the water faucet yes you are right you win a free trip to wherever you want to go and find a dozen eggs in the hen house cackle berry hen fruit rooster bullets two of them and folks uh-oh i want a shell if you got fresh eggs hey i'll be telling you to use them on this deal because that's what's happening some good fresh eggs to that we're going to add a cup of milk which is probably i'd say about that much get your fancy little pretty wish that shannon has furnished me today and i want you to beat it really well we're gonna get that onion out here in just a minute but folks we're gonna dust him just a tad when we get him with what who who knows who knows what we're gonna dust on him to help everything stick together yes you on top of the house sitting up there in the third row yep i know who you are what is it yep you guessed her right cornstarch so let me look over here nice box and guess what we have a bloomin onion we do and i'm gonna move him right here in the middle where everybody can seem i need you to take some of this here corn starch and in a 40 mile an hour breeze trying to get a little bit of it on an onion might be a little difficult but i just need you to give him a little dusting in there give him a good shaking there's one two participants that didn't take the abuse so get him on here and then i want you just take him right here put him where the corn starts it's going to help the batter stick to it a little better and dry some of that out right there to where everything can get a hole so into the what into the dry ingredients it went and i want you to get it in there and if channel zoom in here i want to make sure that everybody gets floured well then i want you to shake a little of it and make sure you got her dusted again and guess what oh so gingerly pick him up place him in the wet give him a good rolling around there you may even have to turn him over to make sure that he's good and coated everywhere and then he's coming back over here to see the dry again and this is where it gets a little difficult you have to make sure that you spread them petals to where you can get the flour mixture down in there that's going to ensure that you get a crispy bite in every one of them well i needed you to be preheating you a dutch oven or something that you're really going to do some deep frying into 375 degrees now be careful because you don't want to get plum up to the top but folks we need it to nearly cover that onion so we don't have to roll him around much and i don't need you to be just flopping him over in there because this thing could get damaged shake a little that excess off get you something to hold him there and then guess what do it to it oh ain't that a beautiful sound and things is looking so gorgeous in there and we're gonna go about five to seven minutes folks till it gets good and golden brown and crispy and the goodness is just wanting to jump out of the pot and say wrap a lip around it i'm ready to go [Music] well folks we're gonna let that cool and ain't that a beautiful creation there i mean that onion done bloomed and blossomed and i mean it's shouting out the goodness now i don't know if y'all can see but everybody be sniffing of my pocket right here because you know them dogs can't eat no fried onion but i have been way ahead today i have me some pup treats for my good help and the big has seniority so he eats first duke have been here next major has been here and come here peanut right here you go and i got one for shan you want yours so here we go go ahead babe we'll let you have that you've been needing to make this sauce ahead of time stick it in ice box about 30 minutes because you can be eating that just like that and let me tell you folks it'll make you do all kinds of little dancing jigs and everything else but when you kick it up a notch that stuff right there doggies that jed clampett would say that stuff is good and the recipe is down there on the rest of it but all it is is simple this duke's mayo some sour cream some ketchup some worcestershire some garlic powder some smoked paprika i mean all the good stuff is in there and what do we get to do now shane i think i'm going to get this bite right here and i'm just going to pull him out of there dip it in a little sauces that crunch that goodness oh my god praise the lord pass the biscuits and set one of them blooming onions on the table for breakfast cause it's gonna be a great day we're gonna give it somebody and give it some of this and peanuts say she gonna dance you're gonna dance peanut butter girl huh good girl [Music] fine dining idiots and remember now 375 degrees drop her in there oh so gingerly and you see me right there at the end of it just sort of hold you a little pressure on it to make sure all that oil is coating over the top there and let it fry till it gets good and golden crispy brown now it can look done but if you don't cook it long enough you'll have trouble pulling the petals from the rose i promise you that and you've seen me reach in there pretty close to the last and just pull it up out of that grease a little just give it a little this motion right here it sort of puts a little pressure on them leaves and helps them spread out a little more and i have noted a lot of people when they be frying they'd be trying to stick that fork down there and spread that apart that's a good way to get your fingers burned i wouldn't do that because i still got the band-aids from the burns before y'all was noticing so remember everything that we used in this video that you need to know about the recipe and everything else will be listed down there in the little link below and as always i pay tribute with great honor to all our service men and women and all the veterans who have kept this old country safe and thank each and every one of you for everything that you do for us and watching this channel oh how we love you we do and remember what else come on in here shane god bless you one and all and guess what i'll see you down the bloomin onion trail [Music] production roll roll we're having rolls today with this scene outside in the wind take 78. are you going to blow away he says i'm mike baptizing of the onions this one here is so special he's still wearing his tag he got when he come up here [Music] crikey [Music]

Channel: Cowboy Kent Rollins

Views: 1,154,149

Rating: 4.9527617 out of 5

Keywords: blooming onion, blooming onion recipe, outback steakhouse bloomin onion, outback's bloomin onion, blooming onion sauce, onion blossom recipe, how to make a blooming onion, deep fried blooming onion, fried onion recipe, onion appetizer recipes, appetizer ideas, onion, outback steakhouse, kent rollins, cowboy kent rollins, outdoor cooking, deep fried recipes

Id: RiQy9p44Xuc

Length: 12min 57sec (777 seconds)

Published: Wed Mar 17 2021

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Ingredients

1 cup milk

1 large egg

1 cup all-purpose flour

½ tablespoon cornstarch plus more for sprinkling

½ tablespoon Red River Ranch Mesquite Seasoning or see substitution below

2 teaspoons chili powder

1 teaspoon cumin

1 large yellow onion preferably Vidalia or Texas Sweet

Oil for frying

Instructions

In a large bowl, whisk together the milk and egg. Set aside.

In a separate large bowl, combine the flour, ½ tablespoon cornstarch, Mesquite seasoning, chili powder and cumin.

Cut the top of the onion about ½ inch down to make it set level (not the root end, the end that had the green growing from it). Peel the skin from the onion and place the uncut root side up. With a sharp knife, make 6 cuts about ½ inch down from the root end. Then rotate and make cuts in between the first cuts. Be sure not to cut too close to the root. With your hands, spread the cut onion slices apart to resemble a bloom.

Sprinkle the onion lightly with cornstarch. Place the onion in the flour mixture and to coat well. Be sure to spread the onion apart to get it all covered.

Dip the onion in the milk mixture to coat it well all over. Drain the onion from the wet mixture and place it back in the flour mixture to coat well.

Add enough oil to a deep Dutch oven or pot that the onion can be submerged and heat to 375 degrees F.

Shake the excess flour off the onion and place it gently in the oil.

Cook for 5 to 7 minutes or until a deep golden brown and crispy.

Make sure the onion is covered well with oil to ensure an equal fry time on all parts.

Remove from the deep fryer and place on a wire rack to cool. Serve warm with dipping sauce.

Dipping sauce:

½ cup mayonnaise

1 tablespoon ketchup

2 tablespoons horseradish

1 tablespoon Worcestershire sauce

½ tablespoon spicy brown mustard

1 teaspoon smoked paprika

1 teaspoon coarse ground black pepper

1 teaspoon garlic powder

In a medium bowl, whisk together all the ingredients.

Cover and place in the fridge at least thirty minutes ahead of time.

Mesquite seasoning available at KentRollins.com or use: 3 teaspoon seasoned salt,

3 teaspoons coarse ground black pepper,

2 teaspoons garlic powder,

3 teaspoons ancho chili powder

[u/greenbeanhuman]

Oh my god!!! Blooming onion is my fave memory of being in america. As a vegetarian i still went to the Outback and just had the blooming onion for starters and main course lol

[u/jkylie]

Only 15 minutes, for real...??