Who doesn’t love a greasy, fried bloomin’ onion drenched in Outback’s spicy bloom sauce?!?! The smell alone makes me want to devour the whole thing, but after about 4 or 5 bites I feel like I want to die from all of the fried greasy goodness. I found this recipe on Pinterest and just had to give it a try. While I will admit it isn’t quite the same as the fried version, it is much healthier and every bit as delicious. I even found a recipe for the spicy sauce! To make it a full Outback experience I served this with my recipe for Outback’s creamy onion soup and a Caesar salad… now all I need is some pumpernickel bread!
Baked Bloomin’ Onion
Adapted from Yammie’s Noshery
1 large onion
For the Egg Wash:
1/8 cup water
1/2 teaspoon paprika
1/2 teaspoon garlic powder
For the Crumbs:
3/4 cup cornflake crumbs
1/4 cup parmesan cheese
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon oregano
Cayenne pepper, salt, and pepper to taste
1-2 tablespoons of Kelapo coconut oil
Preheat the oven to 425ºF.
In one bowl, beat together the eggs, water, paprika, and garlic powder. In another bowl mix together the cornflakes, parmesan, garlic powder, paprika, oregano, cayenne, salt, and pepper. Set aside.
Cut about 1/2 inch off the top of the onion and peel the skin off. Cut the tip of the root off so the onion can stand on it. Cut the onion into about eight wedges being very careful not to cut all the way through (leave about 1/2 inch).
Dip the onion in the egg mixture, spooning it between each “petal”. Once it’s completely coated toss it in the crumbs, once again spooning it between each petal. Repeat this process, coating the onion once more in the egg mixture and then a final time again in the crumbs (use every bit of the crumbs you can).
Grease baking sheet with Kelapo nonstick spray and place on it. Drizzle with melted coconut oil. Then you can give it a final spritz of Kelapo nonstick spray to make sure the whole thing is coated. Bake at 375ºF for about 45 minutes or until the onion is cooked through and the crumb coating is browned. Serve with remoulade.