I’m not proud to say that this recipe was inspired by my good old South Carolina days, when my friends and I would, on occasion, visit Outback Steakhouse (*cringe*) for their ridiculously oversized, ultra-rich, heart-attack-on-a-plate, The Bloomin’ Onion. Big of me to admit, right? This version is about a thousand times healthier, but still sinful enough to satisfy every type of eater at your dinner party. Tweet me if you have any questions about the recipe: @erinireland.
Yield: 6 side dish portions
6 sweet onions (I use organic red onions from SPUD)
1/2 c. breading (I use brown rice breading from SPUD)
2 eggs, beaten
6 tbsp. extra virgin olive oil
a few sprigs of parsley (for garnish)
salt & pepper
1 ½ tbsp. mayo
1 ½ tsbs. hoisin
1. Preheat your oven to 350F and line a baking pan with parchment paper.
2. Start by peeling each onion, and then one by one, slice them into bloomin’ onions. Cut a thin slice off the bottom of each onion (so that it has a nice base on which it can sit). Then, with your onion sitting on it’s base, make a series of vertical cuts (about 1/4 inch wide) into your onion without cutting through to the bottom. You want your onion to stay intact. When you’re done, rotate the onion (which is still sitting on its base) 90 degrees and make cross-cuts (again, making sure to not cut through to the bottom). “Bloom” all your onions in this manner.
3. Spread your crumbs out onto a medium sized dish and beat your eggs in a bowl. Dip each onion fully into your egg mixture, then coat with bread crumbs. Arrange onions on your baking sheet and drizzle them with olive oil and sprinkle with salt and pepper. Bake for about an hour. I’m sure you could speed up the bake time by using a hotter oven.
4. Remove from oven and plate your onions. Garnish with parsley for a pop of green and drizzle onions with mayo and then hoisin, if desired. To achieve “the perfect drizzle”, head to a restaurant supply store like Dunlevy for squeezable plastic bottles (they look like ketchup or mustard bottles).