A perfect meal for gamedays with friends, we're taking up the Blooming Onion trend served as a poutine prepared with a spicy poutine sauce made from our Bourbon Bacon BBQ sauce and our new Sambal Oelek that will produce a well-balanced poutine sauce.

Blooming Onion Poutine

Name: Blooming Onion Poutine
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2
Ingredients: 2 large white onions; 2 cups flour; 3 to 4 tbsp. Cajun Mardi Gras seasonings; 1 cup milk; ½ cup water; 2 eggs; 200 g cheese curds; Green onions to serve; 1 French shallot, finely chopped; 2 tbsp. olive oil; 1 tsp. Sambal Oelek Firebarns; 1 cup beef broth; ½ cup Bourbon Bacon BBQ Sauce; Salt and pepper to taste; 2 tsp. cornstarch diluted in ½ cup water

Noté 5.0 étoiles par 1 utilisateur(s)

Portions

2 portions

Préparation

15 minutes

Cuisson

45 minutes

Auteur

Frank Menard

For memorable gamedays with friends, try our revisited version of Blooming Onion served as a poutine.

This gourmet creation combines the smoothness of our spicy poutine sauce, made from a unique blend of Bourbon Bacon BBQ sauce and our brand new Sambal Oelek.

This combination ensures a perfectly balanced sauce, adding an original and tasty touch to your convivial meal.

Ingrédients

2 large white onions
2 cups flour
3 to 4 tbsp. Cajun Mardi Gras seasonings
1 cup milk
½ cup water
2 eggs
200 g cheese curds
Green onions to serve

Poutine Sauce Ingredients

1 French shallot, finely chopped
2 tbsp. olive oil
1 tsp. Sambal Oelek Firebarns
1 cup beef broth
½ cup Bourbon Bacon BBQ Sauce
Salt and pepper to taste
2 tsp. cornstarch diluted in ½ cup water

Préparation

Preheat oil in deep fryer to 390°F.
In a saucepan, sauté the shallot with a little olive oil. Add the Sambal Oelek and cook for 2 to 3 minutes.
Add beef broth, Bourbon Bacon BBQ sauce and bring to a boil. Season with salt and pepper and reduce heat to medium.
Simmer for about 20 minutes, stirring occasionally. Add cornstarch and continue cooking for about 5 minutes.
Cut off the top of the onion and remove the first peel. Cut the onion diagonally about 10 times from the top, to separate the onion into 10 parts. (It's important to keep about 1 to 2 cm from the bottom to keep the onion whole).
Mix flour and Cajun Mardi Gras seasonings and whisk in eggs, water and milk.
Dip the onion in the flour and mix vigorously to ensure that all parts of the onion are well covered with the flour mixture.
Dip the onion into the milk mixture and then dip the onion back into the flour.
Dip onion in oil for about 5 minutes.
Serve onion with cheese curds and sauce.

Frank Menard

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1 comment

Je n’ai pas fait l’oignon, je n’avais pas le temps, mais j’ai concocté la sauce à poutine pour un repas de poutine maison…elle était excellente! Je la recommande fortement, la texture était parfaite.

Jasmin Perreault March 05, 2024