Bloomin’ Onion with Vegemite Beer Cheese Dip
Jim Jefferies and Forrest Shaw crash the kitchen for a crispy Aussie-adjacent feast: a mega Bloomin’ Onion and a bold Vegemite beer cheese dip. (Yes, lamb lollipops make a cameo.) Bring napkins and your best accent.
Bloomin’ Onion
Ingredients:
- Sweet onion (Vidalia-style)
- All-purpose flour
- Cayenne pepper
- Paprika
- Dried thyme
- Dried oregano
- Ground cumin
- Kosher salt and black pepper
- Eggs
- Whole milk
- Neutral frying oil
Steps:
- Slice the pointy side of the onion off, then peel. Place onion cut-side down on a cutting board.
- Starting 1/2" from the root, make a downward cut all the way through. Continue all the way around the onion to create petals.
- Combine flour, cayenne, paprika, thyme, oregano, cumin, and black pepper in one bowl.
- In a second bowl, combine eggs, milk, and 1 cup water; whisk.
- Place onion in a separate bowl, flower-up, and shower with the flour mixture, getting between all the petals.
- Fully submerge floured onion in the egg mixture, spooning over the top if necessary.
- Repeat the flouring process to double-dredge.
- Heat at least 3" of frying oil in a Dutch oven to 350°F.
- Carefully lower the onion into the oil; fry about 3–4 minutes.
- Turn over and cook until golden brown.
- Drain on paper towels before serving.
Vegemite Beer Cheese Dip
Ingredients:
- All-purpose flour
- Kosher salt
- Unsalted butter
- Milk
- Beer
- Vegemite
- Mustard powder
- Paprika
- Chicken salt
- Grated gouda
Steps:
- In a saucepan over medium heat, melt butter. Whisk in flour to form a smooth roux; cook 1–2 minutes.
- Slowly whisk in milk, then beer, until smooth and slightly thickened.
- Whisk in Vegemite, mustard powder, paprika, and a pinch of salt; simmer gently 1–2 minutes.
- Off heat, stir in grated gouda until melted and silky. Season to taste with chicken salt.
- Serve warm with the Bloomin’ Onion for dunking.