Thread: Outback Steakhouse Bloomin' Onion

Batter

* 1/3 cup cornstarch
* 1 1/2 cups flour
* 2 teaspoons garlic, minced
* 2 teaspoons paprika
* 1 teaspoon salt
* 1 teaspoon pepper
* 24 ounces beer


* 4 vidalia onions - # Cut about 3/4 inch off top of onion and peel.
Cut into onion 12-16 vertical wedges but do not cut through bottom root end.
Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help "open" them up -- be sure that you drain them well).

Seasoned flour: combine all and set aside

* 2 cups flour
* 4 teaspoons paprika
* 2 teaspoons garlic powder
* 1/2 teaspoon pepper
* 1/4 teaspoon cayenne

Creamy Chili sauce- Combine the following & Refrigerate for 2 hours

* 1 pint mayonnaise
* 1 pint sour cream
* 1/2 cup tomato chili sauce
* 1/2 teaspoon cayenne



Outback Dipping Sauce: combine the following,mixing well & refrigerate

* 1/2 cup mayonnaise
* 2 teaspoons ketchup
* 2 teaspoons creamed horseradish
* 1/4 teaspoon paprika
* 1/4 teaspoon salt
* 1/8 teaspoon dried oregano
* 1 dash black pepper
* 1 dash cayenne




Dip in seasoned flour and gently shake to remove excess.

Separate petals to coat thoroughly with batter.

Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.

Turn over and fry 1 1/2 minutes more or until golden brown.

Drain on paper towels.

Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer.