Outback Steakhouse Bloomin' Onion

Outback Steakhouse Bloomin’ Onion

4 Vidalia or Texas Sweet Onions

Batter:

1/3 cup cornstarch
1 1/2 cups flour
2 teaspoons garlic, minced
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
24 oz. beer

Seasoned Flour:

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

Mix cornstarch, flour, and seasonings until well blended. Add beer,
mix well. Cut about 3/4" off top of onion and peel. Cut into onion
12 to 16 vertical wedges, but do not cut through bottom root end.

Remove about 1" of petals from center of onion. Dip onion in seasoned
flour and remove excess by shaking. Separate petals and dip in batter
to coat thoroughly. Gently place in fryer basket and deep−fry at
375 to 400 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes.

Drain on paper towels.

Place onion upright in shallow bowl and remove center core with
circular cutter or apple corer. Serve hot with Creamy Chili Sauce.

Creamy Chili Sauce:

1 pint Mayonnaise
1 pint Sour cream
1/2 cup chili sauce
1/2 teaspoon cayenne pepper

B-man :wink: