Outback Steakhouse Blooming Onions
4 Vidalia or Texas Sweet Onions
*Batter: *
1/3 cup cornstarch
1 1/2 cup flour
2 teaspoon garlic,minced
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
24 oz. beer
*Seasoned Flour: *
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
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 and dip in batter to coat thoroughly. Gently place in fryer basket and deep-fry at 375 to 400 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 one of the sauces below.
*CREAMY CHILI SAUCE *
1 pint mayonnaise
1 pint sour cream
1/2 cup tomato chili sauce
1/2 teaspoon cayenne pepper
Mix all the ingredients and chill before serving.
*OUTBACK DIPPING SAUCE*
1/2 cup mayonnaise
2 teaspoon ketchup
2 teaspoon horseradish sauce
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
dash or black and cayenne pepper
Mix all ingredients and chill before serving.
