OUTBACK STEAKHOUSE BLOOMIN ONIONS

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OUTBACK STEAKHOUSE BLOOMIN’ ONIONS

Seasoned Flour
2 C. flour
4 tsp. paprika
2 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. cayenne pepper

Combine and mix well.

Creamy Chili Sauce
2 C. mayonnaise
2 C. sour cream
1/2 C. Tomato chili sauce
1/2 tsp. Cayenne pepper

Combine and mix well.

Batter
1/3 C. cornstarch
1 1/2 C. flour
2 tsp. garlic, minced
2 tsp. paprika
1 tsp. salt
2 tsp. pepper
24 oz. beer
4 Vidalia or Texas Sweet Onions

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 to 16 vertical wedges, but do not cut through bottom root end. Remove about 1 inch of petals from center of onion. Dip onion into seasoned flour, then remove excess by shaking. Separate petals to coat thoroughly with batter. Dip in batter. Gently place in fryer basket and deep-fry at 375 to 400 degrees F. for 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 Creamy Chili Sauce.