OUTBACK STEAKHOUSE BLOOMIN ONION

By MichaelH

Ingredients

• BATTER
• 1/3 cup cornstarch
• 1 1/2 cups flour
• 2 teaspoons garlic, minced 2 teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon pepper
• 24 ounces beer
• 4 Vidal onions (I use walla wallas here in Calgary)
• Seasoned flour
• 2 cups flour
• 4 teaspoons paprika
• 2 teaspoons garlic powder
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne
• Creamy Chili sauce
• 1 pint mayonnaise
• 1 pint sour cream
• 1/2 cup tomato chili sauce
• 1/2 teaspoon cayenne
• Outback Dipping Sauce
• 1/2 cup mayonnaise
• 2 teaspoons ketchup
• 2 teaspoons creamed horseradish
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/8 teaspoon dried oregano
• 1 dash black pepper
• 1 dash cayenne
• combine flour, paprika, garlic powder, pepper and cayenne-mix well.

Preparation

Step 1

--------Creamy chili sauce----
combine mayo, sour cream, chili sauce and cayenne-mix well.

--------Dipping sauce----------.
Blend everything together well and let sit for 2 hours-refidgerated- or overnight.

--------And for the 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 peatals 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.