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OUTBACK STEAKHOUSE BLOOMIN’ ONION




Source of Recipe


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List of Ingredients




2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
Combine and mix well.

Recipe



Creamy Chili Sauce
2 cups mayonnaise
2 cups sour cream
1/2 cup tomato chili sauce
1/2 teaspoon cayenne pepper
Combine and mix well.
Batter
1/3 cup cornstarch
1 1/2 cups flour
2 teaspoons garlic, minced
2 teaspoons paprika
1 teaspoon salt
2 teaspoons pepper
24 ounces beer
4 Vidalia or Texas Sweet Onions
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 to 16 vertical wedges, but do not cut through bottom root end. Remove about 1 inch of petals from center of onion. Dip onion into seasoned flour, then remove excess by shaking. Separate petals to coat thoroughly with batter. Dip in batter. Gently place in fryer basket and deep-fry at 375 to 400 degrees F for 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.