the bloomin' onion you don't have to resist!

Ahhhh the bloomin’ onion. One of the most unhealthy items on Outback’s menu. I mean who could resist the delicious deep fried greatness? Well now you don't have too! This version is healthy, easy and AMAZING. Ingredients:

• Large sweet onions (as many as you want)
• 1 large grilling plank, cedar, hickory, maple, etc. soaked for over 2 hours
• Italian seasoning blend, dry
• grated romano or parmesan cheese
• fresh garlic, minced
• paprika
• olive oil
• salt and pepper to taste
• fresh herbs for garnish

      For the aioli:

• 1 cup of roasted red peppers, either made yourself or a good jarred one that has been drained and patted dry well
• ¾ cup of good organic mayonnaise
• (olive oil based)
• 1 crushed garlic clove
• salt and pepper to taste

Instructions: Prepare your onions by cutting ½ inch off the stem end, then peel all the skin off. Place onion cut side down, then ½ inch from the ROOT make a downward cut straight to your cutting board. Repeat to make four evenly spaced cuts around the onion. Continue slicing evenly between sections until you have 16 evenly spaced cuts. (If this is confusing, there are step-by-step directions HERE. Turn the onion over and separate the petals. On foil (for easy clean up) sprinkle your onions with the Italian seasoning mix, salt and pepper and grated cheese. Finish by generously drizzling olive oil all over. Place on plank, if using. Have grill heated on low and cook until petals pull off easily and our soft and tender. About 1 hour. Garnish with fresh basil and parsley. For the aioli: Place all the ingredients into a food processor until well blended. Of course, we decided to make the Italian style bloomin’ onion but you can do spicy, Cajun, Mexican style, whatever sounds amazing to you!!! We hope you and your family enjoys! :)