Outback Steakhouse Bloomin' Onion - cooking recipe

Ingredients
    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 (I use walla wallas here in Calgary)
    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
    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
Preparation
    ---------Alrighty-forthe seasoned flour-----------.
    combine flour, paprika, garlic powder, pepper and cayenne-mix well.
    --------Creamychili sauce--------.
    combine mayo, sour cream, chili sauce and cayenne-mix well.
    --------Dippingsauce----------.
    Blend everything together well and let sit for 2 hours-refidgerated- or overnight.
    --------Andfor the batter---------.
    Mix cornstarch, flour and seasonings until well blended.
    Add beer and mix well.
    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 -- just make sure that you drain them well).
    Dip in seasoned flour and gently shake to remove excess.
    Seperate peatls 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.
    Serve hot with chili sauce and dipping sauce.

Leave a comment