Blooming Onion!


If you are an onion lover like I am, this is going to make your day! Enjoy!

outback steakhouse bloomin onion recipe

Total Time: 24 mins
Prep Time: 20 mins
Cook Time: 4 mins

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:

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.

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.

Separate petals 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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