Outback Steakhouse Bloomin Onion

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
• 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

Steps

1. Seasoned flour:
2. Combine flour, paprika, garlic powder, pepper and cayenne-mix well.
3. Creamychili sauce:
4. Combine mayo, sour cream, chili sauce and cayenne-mix well.
5. Dipping sauce:
6. Blend everything together well and chill for 2 hours in fridge- or overnight.
7. Batter:
8. Mix cornstarch, flour and seasonings until well blended. Add beer and mix well.
9. 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).
10. Dip in seasoned flour and gently shake to remove excess. Seperate petals to coat thoroughly with batter.
11. Gently place in a fryer basket and deep fry at 375-400 degrees for 1 1/2 minutes. Turn over and fry 1 1/2 minutes more or until golden brown. Drain on paper towels.
12. Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer.
13. Serve hot with chili sauce and dipping sauce.