Restaurant Recipes
Outback Steakhouse Blooming Onions
Ingredients
Seasoned Flour
- 2 cups all-purpose 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
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
Batter and Onions
- 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 Vidalia onions
Instructions
Seasoned Flour
- Seasoned Flour: Combine flour, paprika, garlic powder, pepper and cayenne; mix
well.
Creamy Chili Sauce
- Combine mayonnaise, sour cream, chili sauce and cayenne; mix well.
Dipping Sauce
- Blend everything together well and refrigerate, covered, for 2 hours or overnight.
Batter and Onions
- Mix cornstarch, flour and seasonings until well blended. Add beer and mix well.
- Cut about 3/4 inch off top of each 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. (You can place the cut onions in cold water for a few hours to help “open” them up — just make sure that they are drained well.)
- Dip each onion into seasoned flour and gently shake to remove excess. Separate petals to coat thoroughly with batter.
- Gently place in a fryer basket and deep fry at 375 to 400 degrees F 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.