- 1 Large Sweet Onion
- 2 1/2 Cups All-purpose Flour
- 1 Tablespoon Paprika
- 1 teaspoon Cayenne Pepper
- ½ teaspoon Ground Cumin
- ½ teaspoon Dried Thyme
- ½ teaspoon Dried Oregano
- 2 Large Eggs
- 1 Cup Milk
- Salt and pepper to taste
- Oil for frying
- Start by cutting off 1/2 inch from the top of the onion, then peel the outer skin from the onion.
- Place the onion cut-side down. Starting about 1/2 inch from the root, make a downward cut all the way through to the board.
- Repeat to make four evenly spaced cuts around the onion.
- Make 3 additional cuts between each section until you have 16 evenly spaced cuts.
- Turn the onion over and set aside for 5 minutes to allow the petals to relax. Prior to breading, use your fingers to gently separate the outer pieces.
- Whisk the flour, paprika, cayenne, cumin, thyme and oregano in a large bowl. In a medium deep bowl, whisk the eggs, milk, and 1 cup water.
- Place the onion in a clean bowl, cut-side up, and pour the flour mixture on top. Using a large spoon to coat the onion with the flour mixture, especially between the onion petals. Turn the onion over and pat off the excess flour. Reserve the bowl of flour.
- Transfer the onion into the egg mixture and coat evenly. Remove and let the excess drip off, then transfer back into the reserved flour mixture and repeat the flouring process.
- Place the onion into the refrigerator while you heat the oil.
- Using a large deep pot heat your cooking oil to 400 degrees, use a thermometer for best results. Remove the onion from the refrigerator and shake any excess flour from the onion. Using a wire skimmer lower the onion into the oil, cut-side down. Adjust your heat to maintain the oil temperature at 350 degrees.
- Fry about 3 minutes, then turn the onion over and cook until golden, about 4-6 more minutes.
- Remove onion using your wire skimmer and drain on a rack placed over paper towels.
- Season with salt and pepper, serve with Bloomin’ Onion dipping sauce.
- Serving Size: 1