Outback Steakhouse Bloomin' Onion
1/3 cup Cornstarch 
1½ cups Flour 
2 tsp Garlic - minced 
2 tsp Paprika 
1 tsp Salt 
1 tsp Pepper 
24 oz Beer 
4-6 Vidalia or Texas sweet onions 
 Seasoned flour: 
2 cups Flour 
4 tsp Paprika 
2 tsp Garlic powder 
½ tsp Pepper 
¼ tsp Cayenne 

Creamy Chili Sauce: 
1 pt Mayonnaise 
1 pt Sour cream 
½ cup Tomato chili sauce 
½ tsp Cayenne 
 


Mix cornstarch, flour and seasonings until well blended. Add beer, mix well. Cut about ¾" 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 375-400°F 1½ minutes. Turn over and fry 1½ 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 Mayonnaise, sour cream, chili sauce and cayenne and mix well. 

Makes 6-8 servings. 
 




-=<@swiped by Datafox>=-