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Outback Steakhouse Bloomin’ Onion

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 (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- for the seasoned flour:

Combine flour, paprika, garlic powder, pepper and cayenne-mix well.

Creamy chili sauce:

Combine mayo, sour cream, chili sauce and cayenne-mix well.

Dipping sauce:

Blend everything together well and let sit for 2 hours-refidgerated- or overnight.

And for 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.


 

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