Chrissy Teigen Digs Into the Bloomin’ Onion; Make Your Own at Home

06/11/2014 at 05:30 PM ET

Chrissy Teigen Loves Outback Steakhouse's Bloomin' Onion
Michael Simon/Startraks; Emma Chapman/A Beautiful Mess

Sometimes, you just need a little Bloomin’ Onion in your life — even when you’re a Sports Illustrated Swimsuit Issue cover model.

“AT OUTBACK,” Chrissy Teigen posted to Instagram Monday night with a picture of the infamous fried onion appetizer.

If you take a look at her Instagram feed, you’ll see that Teigen is a true lover of food adventures of all kinds, from cooking whole branzino to stocking up on grocery store ramen . And lest you think her love of Outback isn’t sincere, take a look at what she tweeted back in 2012:

We’ll concede that the crispy breading and secret sauce of a Bloomin’ Onion is pretty addictive — and even better if you make a DIY version. Try this one from one of our favorite blogs, A Beautiful Mess. This recipe makes enough for a crowd, and we guarantee your guests will devour them! Be sure to visit A Beautiful Mess for their delicious dipping sauce suggestions, too.

Bloomin’ Onion 
Makes 3

3 large, sweet onions
3 cups flour
1 tsp. cayenne
½ tsp. oregano
1 tsp. garlic salt
½ tsp. cumin
¼ tsp. pepper
3 eggs
1 cup milk
Oil, for frying

1. Cut off the top of onion and peel off the outer layer. Place the onion cut side down and make cuts into the onion about ½ inch from the top roots. Do this all around the onion to create the petals. Now flip the onion over and gently pull apart the petals. If you need to slice them a little more here you can. Optional: use a melon baller to remove the center area so you can add a dipping sauce cup later. Be sure not to cut down too far otherwise your onion could fall apart.

2. In a large bowl, mix together the flour, cayenne, oregano, garlic salt, cumin and pepper. Place the onion cut side down into the flour, place a plate over the top of the bowl and give it a few shakes. Flip the onion over and take care to make sure flour gets in between each of the petals.

3. In another large bowl, whisk together the eggs and milk. Shake off any excess flour. Dunk the onion, cut side down, into the egg mixture. Flip it over and take care to get the egg mixture gets in between each petal. Place the onion back in the flour mixture and coat it once again, taking care to get the mixture between each petal.

4. Pour enough oil in a large pot or deep fryer so that the onion could float. Heat the oil to 375°F. Fry the onion, cut side down, in the oil for 3 minutes, then carefully flip the onion and allow it to fry for an additional 3 minutes. Remove to a plate covered in paper towels and shake gently. Serve with desired dipping sauce.

 —Kristin Appenbrink

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Showing 6 comments

Anonymous on

That’s disgusting. This is why America has a weight problem.

Guest on

What about the dipping sauce?! I’d like the recipe for that…

Charli on

Just go to the restaurant occasionally and treat yourself. Learning how to make one is a recipe to get fat. lol

Pam on

So fattening and disgusting! My husband and I got this a few times, until we found out that one is 1,950 calories! 😳

Manny on

The bloomin onion is made from one onion. They cut the top off and soak them upside down in huge trays of ice water. It’s heavily breaded with the seasonings part of the mix and they drop it in a deep fryer. They pull one oit with a tool similar to what you ise to clean a pool, they place it fsce up and use a circular tool to remove the core (it has a handle sort of like a rubber stamp….and you press into the onion and the core comes out and it’s a perfect size for the ramiken of bloom sauce that they drop in the middle.

Btw…all of the appetizers are high in calories. The cheese fries are delicious but exceed 2,000 calories. The best deal are the burgers….made with ground filet. Get a burger with no bun, a salad with tangy tomato dressing (mix it with bleu cheese dressing for the best taste ever). Get cheese fries as a side instead of a baked potato and have them bring the fries as an appetizer. It’s a smaller portion so you’ll enjoy them but don’t need a plate of them that is four inches high.

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