Outback Steakhouse Bloomin’ Onio
Prepare the Onion: Peel the large sweet onion and cut off the non-root end. Place the onion root-side down and make 16-20 cuts from the top down, leaving about ½ inch uncut at the root to keep the onion intact. Gently separate the onion “petals” by carefully pulling them apart.
Set Up Dredging Stations: In a large bowl, whisk together the 2 cups of flour, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper for the seasoned flour mixture. In a separate bowl, whisk together the eggs and milk until smooth to create the batter.
Coat the Onion: Dip the prepared onion into the seasoned flour mixture, making sure to coat each petal thoroughly. Gently shake off any excess flour. Next, dip the onion into the egg and milk mixture, ensuring it is well coated, then return it to the flour mixture for a second coating. Be sure each petal is covered.
