The Outback Bloomin' Onion

Recipe Ingredients

1/3 cup	20g / 0.7oz	Cornstarch - more if needed
1 1/2 cups	93g / 3.3oz	Flour
2 teaspoons	10ml	Garlic - mince
2 teaspoons	10ml	Paprika
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Pepper
24 oz	681g	Beer
4		Sweet Vidalia onions
2 cups	125g / 4.4oz	Flour
4 teaspoons	20ml	Paprika
2 teaspoons	10ml	Garlic powder
1/2 teaspoon	2.5ml	Pepper
1/4 teaspoon	1.3ml	Cayenne creamy chili sauce
1		Mayonnaise
1		Sour cream
1/2 cup	118ml	Tomato chili sauce
1/2 teaspoon	2.5ml	Cayenne

Recipe Instructions

Recipe by: Outback Steak House 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 vertical wedges but do not cut through bottom root end. Remove about 1" of petals from center of onion.

Dip onion in seasoned flour and remove excess by shaking. Separate petals to coat thoroughly with batter. Gently place in fryer basket and deep-fry at 375 to 400F 1-1/2 minutes. Turn over and fry 1-1/2 minutes longer or until golden brown.

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.

SEASONED FLOUR: Combine flour, paprika, garlic powder, pepper and cayenne and mix well.

CREAMY CHILI SAUCE: Combine mayo, sour cream, chili sauce and cayenne and mix well.

Source Outback Steak House, Miami, FL.

Source:
Prodigy Food and Wine Board

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