Crispy Smoked Blooming Onion by Traeger

OK – first things first; this is an approximation of the famous Aussie steakhouse “appetizer” that has enough calories to make it a full entree, even for two people. Why is it nearly 2,000 calories? Because the steakhouse chain fries it in beef tallow. Unless you are a grillmaster who regularly puts aside a lot of fatty beef cuts to render down and reuse later, you probably don’t have much beef tallow sitting around. So our friends at Traeger opted for a home-made compromise; use 4 quarts of Canola or Vegetable oil. It will still create that crispy skin without the need for a deep fryer and $50 or more of beef tallow.

Traeger calls this the ultimate upgrade to the famous steakhouse appetizer, because it’s slow smoked then flash fried to crispy, flavorful perfection. It should also be noted that you can add some extra zip or whatever you like to the dipping sauce, if you think the OG could use some more zest.

Smoked Blooming Onion Spice Ingredients:

1 Whole Vidalia Onion
4 Quart canola or vegetable oil
4 C all-purpose flour
1/4 TBSP granulated garlic
1/4 C onion powder
4 TBSP kosher salt
2 TBSP paprika
1 TBSP black pepper
1 TBSP cayenne pepper
2 tsp ground mustard
1 Quart buttermilk

Dipping Sauce Ingredients:

1 C mayonnaise
1/2 C chili sauce, making sure that you don’t use cocktail sauce
1 TBSP Dijon mustard
1 tsp onion powder
1 tsp garlic powder
1 TBSP Worcestershire sauce
1 tsp black pepper
1/2 tsp vinegar-forward hot sauce like Tabasco or Cholula
2 tsp lemon juice
Optional zest: 1 TBSP red pepper flakes or 1/2 tsp habanero hot sauce

Combine the mayo, chili sauce, mustard, onion powder, garlic powder, Worcestershire sauce, pepper, hot sauce and lemon juice in a bowl or small food processor. Blend well and let sit before starting any other preparations, to let the flavors enhance. Remember: this appetizer is so popular, that your local grocer will most likely have a bottle of close-enough sauce to do the job. They will usually be labeled as a “blossom sauce” or “fry sauce.”

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Cooking Instructions:

Set your smoker or grill to 200F, and if you have a Traeger with Super Smoke mode available, definitely use that.

Get out your Vidalia onion. Not a purple onion, not a white onion, a genuine Vidalia onion is a must. Then we have to mention you need to leave the root end alone, and cut the other end flat. Cut into 8 wedges about ½” from the bottom, making sure not to cut all the way through. Carefully pull the onion sections apart without breaking them off the root. Place the onion in the smoker for 30 minutes. Directly after this, place your frying oil in a large dutch oven and warm over medium high heat on a burner to 375F. This will take 30-40 minutes to reach temperature.

Creating the Blooming Onion Dredge

Combine the flour, granulated garlic, onion powder, salt, pepper, paprika, cayenne and ground mustard in a medium bowl and mix thoroughly with a slotted spoon or whisk. In a separate bowl, add the buttermilk.

Take the onion off of your smoker or grill and set it flat side down on a small baking sheet with sides or in a large bowl. sprinkle spices over the top, paying attention to getting it down into the cuts of the onion. Then using a spoon or ladle, pour some buttermilk over the dredged onion. Then pick the onion up and put it into the dredge again, making sure every part is covered.

Using a spoon or a frying spider, lower the covered onion into the oil and then let it fry for up to 8 minutes. Once it is golden brown, remove the onion from the oil and place on a dish with paper towels to drain for a minute or two. After it looks done, just sprinkle some toppings on, or serve plain with a side of the dipping sauce