Outback Blooming Onion | Grilled without Deep Fat Frying

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Ingredients:

Large sweet onions, like Vandalia’s
1 large grilling plank, cedar, hickory, maple, etc. soaked for over 2 hours

Batter Ingredients (optional):

1 egg
1 cup milk

Blooming Onion Rub Ingredients:

1 1/2 teaspoons sea salt
1 1/2 teaspoons cayenne pepper
1/2 teaspoon black pepper
1/4 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon cumin
1 cup all-purpose flour (optional)

Blooming Onion Dipping Sauce Ingredients:

1/2 cup mayonnaise
2 teaspoons ketchup
2 tablespoons horseradish
1/4 teaspoon paprika
1/4 teaspoon sea salt
1/8 teaspoon dried oregano
Dash of black pepper
Dash cayenne pepper

Directions:

Prepare your onions by cutting 1/2 inch off the stem end, then peel all the skin off.

Place onion cut side down, then 1/2 inch from the Root make a downward cut straight to your cutting board.

Repeat to make four evenly spaced cuts around the onion.

Continue slicing evenly between sections until you have 12 evenly spaced cuts.

Preheat grill to 325-350 degrees.

Turn the onion over and separate the petals.

Batter seasoning (optional)

Mix Blooming Onion Rub Ingredients including flour together
Dip the onion into the milk/egg mixture and then coat it liberally with the Blooming Onion Rub mixture.

If not using batter
Sprinkle your onions with the Blooming Onion Rub Ingredients exclude 1 cup flour.

Finish by generously drizzling olive oil all over onion or use oil sprayer.

Place on plank, if using.

Have grill heated on low (325-350) and cook until petals pull off easily and our soft and tender. About 1 hour.

Garnish with fresh basil and parsley.

Serve hot, and with dipping sauce.

Видео Outback Blooming Onion | Grilled without Deep Fat Frying канала City Grill'n