Frank's Recipes! Outback Steakhouse Bloomin Onion

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Outback Steakhouse Bloomin Onion

Batter
1/3 C. Cornstarch
1 1/2 C. Flour
2 tsp. Galic -- minced
2 tsp. Paprika
1 tsp. Salt
2 tsp. Pepper
24 oz. Beer
4 Vidalia or Texas Sweet Onion

Please note that the 24 oz. of beer seems to be too much. That is the recipe as originally given to me. If you use that quantity it will be too much beer. Start with 1 cup of beer, and add until you get the batter to the consistancy that you desire.

Seasoned Flour
2 C. Flour
4 tsp. Paprika
2 tsp. Garlic powder
1/2 tsp. Pepper
1/2 Ceyenne pepper

Combine and mix well.

Creamy Chili Sauce
1 pint Mayonnaise
1 pint Sour cream
1/2 C. Tomato chili sauce
1/2 tsp. Cayenne pepper

Combine and mix well.

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 verticle wedges but do not cut through bottom root end. Remove about 1" of petals from center of onion. You may want to seperate the onion petals slightly, do not do this too much, you will destroy the onion. Dip onion in seasoned flour remove excess by shaking. Seperate petals to coat thoroughly with batter. Dip in batter. Dip in flour mixture again. 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 cicular cutter or apple corer. Serve hot with Creamy Chili Sauce.