Outback Steakhouse Bloomin Onion
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.