YES!!!
I’m sorry, but that picture of baked bloomin onion exploding with flavor and served alongside some spicy ranch makes me have to holler! It’s no secret that I take my appetizers really seriously– my corn dip recipe has been pinned a million times and this bean and cheese dip is the stuff of legends.
But a bloomin’ onion like they serve at Outback Steak House is a game changer and the fact that we baked them instead of fried means you don’t have to feel guilty. OK, you don’t have to feel super guilty, just like, regular level indulgence guilt.
Be sure to scroll down for the recipe card or pin this one to save for summer parties.
The first thing you need to do is mix the coating together. In a small bowl, combine the plain bread crumbs, panko bread crumbs, and cajun seasoning. You can use any seasoning mix you like or have on hand.
The next thing to do is trim the ends of the onions and then peel them, while they’re still whole.
Make sure to keep the root end in tack so that the onion can stay held together. Then cut the onion (not all the way through) into sixteenths. For a great visual check out this slideshow from The Food Network!
Place the onions on a baking sheet, lined with parchment paper, and then brush each layer of onion with whisked egg whites (with a splash of water). Then sprinkle the coating in between each layer.
Drizzle the tops with olive oil and then roast in a preheated 400 degree oven for about 10 to 15 minutes.
Remove from the oven, let cool slightly and then serve with spicy ranch (ranch mixed with sriracha) or our cilantro ranch recipe for dipping.
[yumprint-recipe id=’285′]
