"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Outback Steakhouse Bloomin' Onion Recipe

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This recipe for Outback Steakhouse Bloomin' Onion, by , is from Family Cookbook Project, 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!

Nancy Thomas


1/3 cup cornstarch
1 1/2 cup flour
2 tsp. garlic-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. 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 consistency you desire.

Seasoned Flour
2 cups flour
4 tsp. Paprika
2 tsp. Garlic Powder
1/2 tsp. Pepper
1/2 tsp. Cayenne Pepper
Combine & Mix well

Creamy Chili Sauce
1-pint mayonnaise (approx: 2 cups)
1-pint sour cream
1/2 cup tomato chili sauce
1/2 tsp. Cayenne pepper
Combine & Mix well

Mix cornstarch, flour, and seasonings until well blended.
Add beer, mix well.
Cut about 3/4" off the 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 an onion
You may want to separate the onion petals slightly, do not do this too much, you will destroy the onion
Dip onion in seasoned flour and shake gently to remove excess
Dip in beer batter
Dip in flour mixture again,
Gently place in fryer basket and deep-fry at 375-400 for 1 1/2 minutes.
Turn over, and fry an additional 1 1/2 minutes
Drain on paper towels
Place onion upright in a shallow bowl and remove center core with circular or apple corer
Serve hot with Creamy Chili Sauce




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