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Gluten-Free Bloomin Onion!

As we did not make it to the Outback last night, I decided to make a bloomin onion for lunch today.

The ingredients and procedure can be found here. Outback Steakhouse Bloomin Onion – Recipelink.

The fist step is to make the sauce. As I was missing a few ingredients, I substituted wasabi paste for the horseradish, and chili powder for the Cayenne pepper. It came out tasting exactly the same. For the dry ingredients, I used gluten-free flour and eliminated the cumin, as some Celiacs have an issue with cumin, I am one of those.

Now to slice the onion. The wife, a few years back got me this nifty onion slicer, which supposedly, makes things easier. Go to the footnotes to see if it really helped!

Now, that the onion is breaded, time to fry! You will notice that the onion in the next picture doesn’t look like the one above. There is a reason for that, which can be found at the bottom of this post.

The directions say to fry for 10 minutes at 350 degrees. Using the gluten-free flour, a little less time and temperature are necessary. I cooked this one for 9 minutes at 325 degrees.I can assure, that the onion isn’t burnt. It came out toasty brown.And after exactly 4 minutes and 20 seconds….The onion was delicious and crisp. It tastes virtually identical  to the one at the Outback.

Footnotes:

Now…some cooks would leave the above post as is and say that first time out, everything came out perfect. In this instance, that won’t be the case!

As I have never done this before, I wisely purchased three onions. The picture of the plated onion would be number three. What happened to numbers 1 & 2, you may ask? Let’s just say, you have to break some eggs before you can make a omlet, so I will now tell you what happened.

Onion number 1:

As I purchased this new 10 inch frying pan and basket, I was dying to use it. This would be where onion number one met its demise. Apparently, the thin aluminum pans are not the best at heat control. I placed the onion in the oil and went to wash off the plate. Upon my return, the oil reached a temperature of over 500 degrees basically, incinerating onion number one. Burnt on the outside, raw on the inside. In the trash it went! 😦

Onion Number 2:

Onion number 2 was doomed from the start. The handy-dandy onion slicer cut the onion right through the base, which left most of the onion in pieces. After shutting off the oil, I placed the onion, or what was left of it, in the oil and it promptly fell apart. This also allowed all of the breading to fall off and subsequently burn. Now, the gallon of oil I used was ruined! Luckily, I bought a spare gallon! 🙂

Onion number 3:

With onion number three, I nearly made the same mistake with the slicer that I did with onion number 2. So, I cut the onion half way with the slicer, then used my trusty knife to cut the remaining portion of the onion. As the oil was ruined during onion number twos demise, I brought out our 20+ year tried and true, steel pot and french fry basket, along with fresh oil!

Using the steel pot on the stove instead of the gas burner outside, stabilized the temperature and the onion came out nearly perfect.

I will fry up some chicken wings next week and hopefully get the hang of using the aluminum fry pot and then attempt this again.

All and all, a reasonable success. As it didn’t last very long, I can only assume it was good, as the wife promptly went to take a nap!

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February 12, 2011 Posted by | Food, Gluten-Free Foods and Diet | , , , , , , | Leave a comment