The Outback Bloomin' Onion - Copycat
1/3 c Cornstarch; more if needed
1 1/2 c Flour
2 ts Garlic; mince
2 ts Paprika
1 ts Salt
1 ts Pepper
24 oz Beer
4 Sweet Vidalia Onions
2 c Flour
4 ts Paprika
2 ts Garlic powder
1/2 ts Pepper
1/4 ts Cayenne Creamy chili sauce
1 pt Mayonnaise
1 pt Sour cream
1/2 c Tomato chili sauce
1/2 ts Cayenne
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
to coat thoroughly with batter. Gently place in fryer basket and deep-fry at 375
to 400~ 1-1/2 minutes. Turn over and fry 1-1/2 minutes longer or until golden
brown. 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. Seasoned Flour: Combine flour, paprika, garlic powder, pepper and cayenne
and mix well.
Creamy Chili Sauce: Combine mayo, sour cream, chili sauce and cayenne and mix
well. Source Outback Steak House, Miami, FL.