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Outback Steakhouse Bloomin' Onion Recipe

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This recipe for Outback Steakhouse Bloomin' Onion is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
BATTER:

1⁄3 c. cornstarch
1 1⁄2 c. flour
2 tsp. garlic, minced
2 tsp. paprika
1 tsp. salt
1 tsp. pepper
24 oz. beer
4 vidalia onions

SEASONED FLOUR:
2 c. flour
4 tsp. paprika
2 tsp. garlic powder
1⁄2 tsp. pepper
1⁄4 tsp. cayenne

CREAMY CHILI SAUCE:
1 pint mayonnaise
1 pint sour cream
1⁄2 c. tomato chili sauce
1⁄2 tsp. cayenne

OUTBACK DIPPING SAUCE:
1⁄2 c. mayonnaise
2 tsp. ketchup
2 tsp. creamed horseradish
1⁄4 tsp. paprika
1⁄4 tsp. salt
1⁄8 tsp. dried oregano
1 dash black pepper
1 dash cayenne
Directions:
Directions:
SEASONED FLOUR:
combine flour, paprika, garlic powder, pepper and cayenne-mix well.

CREAMY CHILLY SAUCE:
combine mayo, sour cream, chili sauce and cayenne-mix well.

OUTBACK 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. Seperate 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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