the onion

the onion

Two Week Tweak: Boomin' Onion

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Ever dream about recreating that delicious Bloomin' Onion that you munched on at Outback Steakhouse with your pals?! Lucky you! http://www.poundfit.com/2014/10/21/twt-bloomin-onion/ Steamin', soft, aromatic onion. Crunchy, spicy, savory coating. Tangy, creamy, decadent dipping sauce. You guessed it: we're daydreamin' about a Bloomin' Onion, mates. For some reason, every time we write "Bloomin' Onion," our mental monologue adopts a super-cute Aussie accent. It makes the deep-fried fantasy even more enticing because everything is better with an Australian accent, right? As we sit here salivating over the glorious steakhouse-signature in our Bloomin' daydream, imagining ourselves sharing, dipping, and feasting, the harsh slap of reality makes an appearance: One Bloomin' Onion at your local steakhouse has a staggering 1948 calories, 160 grams of deep-fried fat, and 117 grams of simple carbohydrates, the same amount of carbs as a whole loaf of white bread. So much for that Aussie-narrated daydream. But, lucky for you, we have created a solution -- an equally tasty, deceptively decadent, TWEAKED BOOMIN' ONION that clocks in at only 430 calories for the whole thing and still delivers the glorious, flavorful crunch of the original! Ingredients: 1 large Vidalia onion 2/3 cup Panko breadcrumbs 1 T Cajun Seasoning 1 T Garlic Powder ¼ t Sea Salt 2 Eggs Spicy Dipping Sauce: combine all ingredients and mix until smooth ¼ C Greek Yogurt 2 T Franks Red Hot Sauce 1 t Horesradish ¼ t Smoked Paprika ¼ t Garlic Powder pinch of salt Directions: 1. Preheat oven to 400 degrees. 2. On a large cutting board, use a knife to cut off the top of the onion, not the root but 1/4th- inch from it. Lay the onion cut side down and thinly slice off the roots. Peel the top few layers off of the onion to reveal the inner layers. Then use a knife to section the onion into 16ths, with your knife 1/8th-inch away from the root. 3. Once all cuts are complete, turn the onion over and set on a piece of parchment paper on a baking sheet. Gently spread apart the petals. Add a few slices if needed. 4. In a separate small bowl, whisk together the Panko, Cajun seasoning, garlic powder and salt until combined. 5. In a separate larger additional bowl, whisk the eggs until combined. 6. Beginning with the lowest bottom layers of the onion, brush the top of each petal with the egg mixture until coated, then immediately sprinkle with the Panko mixture. Repeat until all petals are coated. Spend some time working around the onion, pressing the panko in when needed. 7. Bake for 15 minutes or until the onion is soft and tips are lightly crisped. 8. Remove and serve with spicy dipping sauce. Chef’s Tip: To help you cut the onion into even 16ths, use a marker on the outward most layer and draw lines to follow. Draw a quarter size circle around the root of the onion to make sure you don’t cut into it! If you haven't entered our #TwoWeekTweak contest yet, do it before 10/24! Get all the rules on our blog!