Outback Steakhouse Bloomin Onion
Recipes Appetizers Quick and Easy Vegetarian
Description
This is one of the favorite appetizers at Outback Steakhouse and now you can make it at home too! The secret to a great Bloomin Onion is in the sauce and this one sure measures up!
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
Directions
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Seasoned flour:
Combine flour, paprika, garlic powder, pepper and cayenne-mix well.
Creamychili sauce:
Combine mayo, sour cream, chili sauce and cayenne-mix well.
Dipping sauce:
Blend everything together well and chill for 2 hours in fridge- or overnight.
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 petals to coat thoroughly with batter.
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.
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.