Outback Steak House Bloomin Onion

1003891_10201593616988771_2012295279_nBatter

  • 1/3 cup cornstarch
  • 1 1/2 cups flour
  • 2 teaspoons garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 24 ounces beer
  • 4 Vidalia onions

Seasoned flour

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

Creamy Chili sauce

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

Combine mayo, sour cream, chili sauce and cayenne-mix well.

Outback Dipping Sauce

  • 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

Blend everything together well and let sit for 2 hours-refrigerated – or overnight.

Directions For the Batter

  1. Mix cornstarch, flour and seasonings until well blended.
  2. Add beer and mix well.
  3. Cut about 3/4 inch off top of onion and peel.
  4. Cut into onion 12-16 vertical wedges, but do not cut through bottom root end.
  5. 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 — just make sure that you drain them well).
  6. Dip in seasoned flour and gently shake to remove excess.
  7. Separate petals to coat thoroughly with batter.
  8. Gently place in a fryer basket and deep fry at 375-400 degrees for 1 1/2 minutes.
  9. Turn over and fry 1 1/2 minutes more or until golden brown
  10. Drain on paper towels.
  11. Place onion upright in a shallow bowl and remove center core with a circular cutter or apple core cutter.
  12. Serve hot with chili sauce and dipping sauce.

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