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Printable recipe below! This easy appetizer recipe will have you transforming an onion and deep frying it to perfection! #bloomingonion
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Printable Recipe:
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0:00
Hi, let's take this boring old onion and
0:03
turn it into this.
0:05
>> [music]
0:07
>> This is the blooming onion recipe you're
0:10
going to want to make. The hardest part
0:12
of the blooming onion is peeling the
0:15
onion and then cutting the little petals
0:17
in it. But I have got you a shortcut
0:20
that's going to make that so easy you'll
0:22
be thinking, why didn't I think of that?
0:24
And you need to start really I think
0:26
there's three onions you need to use if
0:28
you're going to do this. That is a Texas
0:30
Sweet, a Vidalia, or if you can get a
0:33
good sweet onion out of the Hatch
0:34
Valley,
0:36
ain't going to get no better than that.
0:37
First, get you two onions if you're
0:39
going to cook one just in case you mess
0:41
up the slicing method, you have a spare.
0:44
It has happened to me before. So, take
0:47
the top off that onion. It's easy as it
0:49
can be. Y'alls don't come like that in
0:51
the store? Mine don't got the They got
0:53
the pop top.
0:54
They're ready to go. Now, remember I
0:56
told you I was going to make this easier
0:58
because
0:59
we leave the root end on. And you don't
1:01
want to get too close to that because
1:03
it'll all fall apart. So, how do we cure
1:06
that?
1:07
Well,
1:08
if your onion will fit like that in a
1:11
coffee cup,
1:12
you're in pretty good shape cuz you can
1:14
slice down and hit the cup and I'm going
1:16
to show you that's how far we are from
1:19
the root. So, I'd say we's pretty safe
1:21
unless this knife is sharp enough to cut
1:23
through that coffee cup. Your onion is
1:25
too big for that one? Cuz it's setting
1:27
up too high? Get you a different coffee
1:30
cup, whatever you need. Slice till you
1:33
hit the coffee cup, okay?
1:36
Turn your onion around.
1:39
Due north again.
1:42
Okay. Now we have 1 2 3 4 pieces. You
1:46
can start right here and let's cut that.
1:49
Now, I've done them two ways to where
1:51
it's like a clock. You start at 5 10 15
1:55
20 25 30 35 40 45 50 55 60 Who going to
1:59
give me 70? You in the corner. Here we
2:00
go. Let's run out $14.
2:03
Now, I want these things to really bloom
2:05
out. So, I want you to go back in here
2:08
and go right in the center of them
2:09
again.
2:12
And we are making a flowering blooming
2:15
onion.
2:16
And them petals is going to be oh so
2:18
nice. And make sure that everybody got
2:21
cut in there. Just go to peeling the
2:23
layers easy. You don't want to pull them
2:25
off there. We just want them to come
2:27
apart.
2:29
Because when this thing gets through,
2:32
they will even go further than that.
2:38
So, y'all would be mixing you up some
2:40
batter and some dry stuff, dip it in
2:42
there, throw it in and deep fry. We
2:45
taking this blooming onion [music] to a
2:47
new level.
2:48
We're going to give it a smoke bath for
2:50
about 10 to 15 minutes [music] way on
2:52
the indirect heat, let it have your
2:55
choice of smoking wood. Hickory, pecan,
2:57
anything you want to throw in there, but
2:59
I'm going to the smoker [music] and I'll
3:00
meet y'all over there.
3:07
>> [music]
3:08
>> Heat is down here. Like I said, we're on
3:10
indirect. We're going on this end down
3:12
here. You can see a little smoke. There
3:14
ain't much fire down there. I don't need
3:16
much, just enough to get me some smoke
3:18
flavor to that onion,
3:20
which will help it get tender and also
3:22
loosen up a little, I'm hoping. So,
3:24
we'll see what happens, but we just want
3:26
the flavor of that smoke. Probably going
3:28
to run 10 to 15 minutes at pretty close
3:30
to 250 to 300°.
3:35
>> [music]
3:36
>> If you going to have you a blooming
3:37
onion, you got to have a sauce that goes
3:40
[music] with it.
3:53
>> [music]
4:03
[music]
4:14
[music]
4:26
>> Pull the onion off the smoker, [music]
4:28
set it right back over, going let it
4:29
cool while we mix up the wet and the
4:31
dry.
4:32
I'm using buttermilk this time around.
4:34
We're going to put about a cup in there.
4:36
And I'd say that was awful close.
4:39
Two hen fruit.
4:44
Give it a good mixing.
4:50
Let's do the dry. All-purpose flour.
4:54
Some cornstarch. What does cornstarch
4:56
do? Helps with galling. You got galling?
4:58
Don't know what it is, do you? Sort of
4:59
like diaper rash. Great ingredient.
5:01
Leave me a comment. How many of you have
5:03
ever used cornstarch on your baby's
5:06
diaper rash or when you was galled?
5:08
We're going to put a sprinkle in there.
5:11
Then some baking powder cuz we want that
5:13
crust to sort of go
5:15
pop.
5:16
Won't take much.
5:18
Some chili powder cuz I want to give it
5:20
some really good flavor. After that, a
5:23
little of our mesquite seasoning cuz it
5:25
has some ancho chili powder in it, but
5:27
don't be afraid of it cuz it's not hot.
5:29
It just brings out a good smoky taste.
5:35
And some ground cumin.
5:38
>> [snorts]
5:40
>> Time to bring the onion over.
5:46
He is blooming. He is. Now, I just want
5:49
you to sit him right here in this flour
5:50
bowl mixture for just a minute because
5:52
he's has a rash and we're fixing to cure
5:54
it. We're going to give him a little
5:56
this cornstarch because what's that
5:58
going to do? It's going to help that
6:00
batter stick to this onion better.
6:03
Spread his little petals apart there.
6:06
Get him down in there. Give him a little
6:08
shaking around. Then I just want you to
6:10
take him, turn him over.
6:12
Shake that off her.
6:14
Make sure it's all spread apart. We need
6:17
to go in the wet ingredients.
6:20
So, this is where you might get your
6:22
hands dirty. You can start on this way.
6:25
Turn him over.
6:26
Just make sure you pull all that apart
6:29
to where
6:30
all that egg and buttermilk gets soaked
6:32
down in there. We're going to do it one
6:34
more time just to make sure.
6:39
Woo, I can already tell you this is
6:40
going to be wonderful.
6:42
I like to pull him up out of there. Let
6:44
him drain for just a second.
6:47
Now, back to the flour mixture. This is
6:49
where you going to get a little gummed
6:51
up, y'all.
6:52
Get to sprinkling down in there. Spread
6:54
them leaves apart cuz you want to make
6:57
sure everybody has got some of this on
6:59
there.
7:00
Pick him up. Whatever you got to do,
7:03
just make sure [music] that everybody
7:04
gets coated because the more coating you
7:07
got on there, the more crispy you're
7:09
going to get in every bite. Hey, y'all
7:12
want to see more of what you're seeing?
7:14
Be sure and join us on Sunday right here
7:16
on this channel for the Cowboy Coffee
7:18
Hour podcast. We're going to talk about
7:21
a little everything. Get some faith. Get
7:22
some laughter. Might shed a tear and
7:24
might even teach you to do something.
7:26
But you can join us every Sunday right
7:28
here on this channel. We'd love to have
7:30
you.
7:38
Sometimes you just got to get all up in
7:40
it. Get your hands dirty to get [music]
7:42
the job done. That's what I'm talking
7:44
about right there.
7:49
>> [music]
7:52
>> Make sure your vessel is large enough
7:54
cuz you got to submerge that onion all
7:56
the way down in there. Use you some good
7:58
high temp oil. Today I'm using peanut
8:00
oil. Run it about 355 to 360. Get you
8:04
something that you can
8:06
not have a splash down like NASA. You
8:08
just want to lower it down in there.
8:11
NASA, we have done her.
8:15
And just push her down in there.
8:18
Now, we're probably going to fry about 5
8:22
6 minutes long in there. And here in a
8:24
minute, we're going to roll him plum
8:25
over. We're going to see what's
8:26
happening.
8:35
>> [music]
8:40
>> Ain't that a beautiful sight? I ain't
8:42
even never growed nothing in the garden
8:44
that that was pretty. And I have made a
8:45
lot of gardening I have. Now, cook that
8:48
about 5 to 7 minutes depending on the
8:51
color you want, but I want it to get
8:52
good and crispy. I did roll it over,
8:54
submerge the whole thing back under
8:56
there. Sort of helps spread them petals
8:58
out and make sure that middle gets fried
9:00
in there good. Put it over here on the
9:01
wire rack, let it cool. It is time to
9:05
reap the benefits, Stoker. So, I'm just
9:07
going to pull that Oh my gosh, I got a
9:09
bonus round right there I did.
9:11
In it goes, Stoker.
9:22
That onion has done bloomed and made a
9:24
blossom and I'm telling you folks,
9:26
that is probably the best thing I've had
9:27
to eat in a long, long time.
9:29
Make sure that if you're doing these, do
9:32
two, maybe three cuz they going to eat
9:34
them up really quick, I promise you.
9:36
Greatest thing ever invented, the
9:37
blooming onion. We hope y'all enjoyed
9:40
cuz we sure did and remember what I've
9:41
told you. You are not fans, you are
9:44
family to me and Shannon and we never
9:45
take it for granted that you watch our
9:47
videos. But it is with pride, privilege,
9:50
and honor that I tip my hat to all the
9:52
servicemen and women and all the
9:54
veterans that have kept that old flag
9:55
a-flying over camp. We commend you all,
9:57
we do, and we lift you up in prayer
9:59
daily. Rest of you, get on in here and
10:01
we'll give you a blooming hug. Uh-huh.
10:04
Ah!
10:04
God bless you each and every one and
10:06
I'll see you down the blooming onion
10:07
trail.
10:08
>> [music]
10:12
>> Get comments all the time and I know it
10:14
to be true, [music] dogs can't eat
10:15
onions. But what I got? I got the pup
10:18
pats. Y'all always want to bring them
10:19
and Duke just I love them. Can you have
10:20
Farrah, can you reach this? That a
10:22
[music] boy, Duke. Snails, where are
10:24
you? There you are, under the table.
10:27
Lulu, at one time was eating firewood.
10:30
She may not be [music] hungry. Lulu, up
10:31
here.
10:32
Attagirl, glad to have y'all's help.
10:34
Shannon, you want to work?
10:35
>> No, I'm I'm working. [music]
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