MENU DESCRIPTION: “Crisp-fried tender onion strips served with a creamy horseradish dipping sauce.”
This signature appetizer from Applebee’s is the chain’s reaction to overwhelming success of Outback’s Bloomin’ Onion and Chili’s Awesome Blossom. But, while accurate kitchen cloning of a Bloomin’ Onion requires a special
slicing device, cloning Onion Peels requires only the most basic kitchen prep and tools: Slice the onion, separate the
slices, dip the slices in batter and fry. Just remember to make the essential horseradish dipping sauce in advance so that the ingredients can mingle and really get to know one another as they chill out in the fridge.

Serves 4 to 6.

INGREDIENTS

FOR CREAMY HORSERADISH DIPPING SAUCE:

• ½ cup mayonnaise
• 1 tablespoon prepared horseradish
• 2 teaspoons white vinegar
• 1 teaspoon water
• 1 teaspoon paprika
• 1 teaspoon ketchup
• ¼ teaspoon medium grind black pepper
• ⅛ teaspoon dried oregano
• ⅛ teaspoon cayenne pepper
• dash garlic powder
• dash onion powder

FOR ONION RINGS:

• 6 to 10 cups vegetable shortening (as required by fryer)
• 1 large white onion

FOR BATTER:

• ½ cup all-purpose flour
• ½ cup Progresso plain breadcrumbs
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 ½ cups milk

INSTRUCTIONS

1. Make horseradish dipping sauce by combining ingredients in a medium bowl with a whisk. Mix until creamy then cover and chill the sauce.
2. Heat the shortening to 350 degrees in a deep fryer.
3. Slice the stem end and the root end off onion, then, with the onion resting on a flat side, cut down through the onion, slicing it in half. Slice each half 4 to 5 more times in a spoke fashion to create wedges of onion. Separate the onion pieces.
4. Create batter by combining all dry ingredients in a medium bowl. Whisk in milk until batter is smooth then let the batter sit for 5 minutes. It should thicken. Whisk batter again.
5. When the oil is hot dip each onion piece in the batter, let some of the batter drip off then drop the coated onion piece carefully into the hot oil. Fry 8 to 12 peels at a time for 1 to 2 minutes or until light brown. Drain on a rack or paper towels. Repeat until the onion is used up, stacking the newer batches on top of the old ones to keep them warm.
6. When they’re all done, serve the fried onion slices on a plate or in a paper-lined basket with horseradish dipping sauce on the side.

TIDBITS:

• While shortening works best for this recipe, you may also fry these with vegetable oil or canola oil.