Making Outback Steakhouse Blooming Onion At Home | But Better

Spicy Mayo:

1. In a small bowl, add and whisk all the ingredients until well combined. Chill in the refrigerator until ready to serve. 

Blooming Onion:

1. Fill a 7-8 quart (6.6-7.5L) heavy bottomed pot just over halfway with oil. Heat over medium to 375℉ (190℃). Line a baking sheet with paper towels and place that next to the hot oil.
2. Cut the top of the onion off leaving the root end completely intact. Peel off the skin and outermost layer of the onion and discard. 
3. Place the onion, cut-side-down, onto a flat work surface and then cut the onion from the outside perimeter of the root, top to bottom, into equally-spaced  ¼  then into ⅛ then into 1/12. Repeat with the remaining 2 onions and set aside. 
4. Gently flip the onion over gently and carefully spread the onion layers out to look like a lotus flower.
5. For dredging: in a medium bowl, whisk together the eggs, 1 Tbsp (10g) garlic powder, jalapeno powder and 2 tsp (9g) salt until combined then whisk in the milk and buttermilk. This is the “wet dip.” For the dredge, in a separate, large bowl, whisk together the flour, corn starch, remaining 1 Tbsp (10g) garlic powder, smoked paprika, chipotle powder, ground coriander and the remaining 2.5 tsp (12g) fine sea salt. 
6. Thoroughly coat the onion in the flour dredge making sure to cover every inch of the onion - inside and out - before gently tossing in the wet dip to fully coat. Place the dredged onion back in the flour and coat thoroughly once more.
7. Carefully lower the onion into the hot oil. (Important note: If the oil looks about to overflow, immediately turn off the heat and carefully remove excess oil.)  Turn the heat back on to medium and return the oil to temperature. Fry for 3-5 minutes.
8. Remove from the oil and transfer to the prepared paper towel-lined baking sheet to drain off excess oil. Season with salt while warm.
9. Place in a shallow serving  bowl and plug the middle of the onion with a ramekin of spicy mayo for dipping.