Oh, yes.

So, one of my favorite things to get at Outback or Chili's is the Blooming Onion/Awesome Blossom. So good. Well, what do you know, I found a recipe for a way to make it by baking it instead of frying! Suh-weet. Here it is:

1 large sweet onion (the biggest one you can find)

1 T. butter, melted

2 t. Dijon mustard (I used spicy brown mustard)

3 T. dry bread crumbs

1/4 t. salt

1/4 t. pepper

Dipping sauce:

1/4 c. sour cream

1/4 c. mayo

1.5 t. dried minced onion

1/4 t. garlic powder

1/4 t. dill

With a sharp knife, slice 1/2" off the top of the onion. Peel the onion. Cut the onion like a pie, into 16 wedges, but stopping about 1/2" from the root end so that you don't cut all the way through.

Place the onion on a double thickness of foil. Fold foil up around the onions and seal tightly. Place this in a baking dish and bake at 425 for 20 minutes.

In a small bowl, combine the butter and mustard. When the onion is done, open the foil and fold the foil down around the onion. The onion should fall open a little, you can spread the pieces out a bit more with forks. Brush the butter mixture over the onions. Sprinkle the bread crumb mixture over. Bake again for 18-25 minutes or until crispy and tender. The tips of the onion pieces should turn dark.

Combine dipping sauce ingredients and enjoy when it's done!

Yum. Of course it's not quite as good as the real thing, but hello, so much better for you. It'll do.