Outback Steakhouse Bloomin' Onion

Name: Outback Steakhouse Bloomin' Onion
Prep time: 20 min
Cook time: 4 min
Total time: 24 min
Yield: 8 serving(s)
Ingredients: 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); 2 cups flour; 4 teaspoons paprika; 2 teaspoons garlic powder; 1/2 teaspoon pepper; 1/4 teaspoon cayenne; 1 pint mayonnaise; 1 pint sour cream; 1/2 cup tomato chili sauce; 1/2 teaspoon cayenne; 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

(20)

Recipe by Diana Adcock

This is the whole Outback Steakhouse Bloomin' Onion Sha-bang! I've done it twice for Superbowl and it's great-easier to do the second time but not hard at all.

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READY IN: 24mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

---------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.