Outback Steakhouse Bloomin' Onion
Why I Love This Recipe
Ingredients You'll Need
1/3 C. Cornstarch
1 1/2 C. Flour
2 tsp. Garlic -- minced
2 tsp. Paprika
1 tsp. Salt
2 tsp. Pepper
Beer
4 Vidalia or Texas Sweet Onion
Start with 1 cup of beer and add more until you get the batter
to the consistancy that you desire.
Seasoned Flour
2 C. Flour
4 tsp. Paprika
2 tsp. Garlic powder
1/2 tsp. Pepper
1/2 Ceyenne pepper
Combine and mix well.
Creamy Chili Sauce
1 pint Mayonnaise ** ?? I think that is 2 cups **
1 pint Sour cream
1/2 C. Tomato chili sauce
1/2 tsp. Cayenne pepper
Combine and mix well.
Directions
Batter: Start with 1 cup of beer and add more until you get the batter to the consistancy that you desire.
Seasoned Flour: Combine and mix well.
Creamy Chili Sauce: Combine and mix well.
Mix cornstarch, flour, and seasonings until well blended. Add beer, mix well. Cut about 3/4" off top of onion and peel. Cut into onion 12 to 16
verticle wedges but do not cut through bottom root end. Remove about 1" of petals from center of onion. You may want to separate the onion petals
slightly, do not do this too much, you will destroy the onion. Dip onion in seasoned flour remove excess by shaking. Separate petals to coat
thoroughly with batter. Dip in batter. Dip in flour mixture again.
Gently place in fryer basket and deep-fry at 375 to 400 1 1/2 minutes.
Turn over, and fry an additional 1 1/2 minutes. Drain on paper towels.
Place onion upright in shallow bowl and remove center core with circular cutter or apple corer. Serve hot with Creamy Chili Sauce.
