Outback Steakhouse Blooming Onions

Outback Steakhouse Blooming Onions

Ingredients

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

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

  1. Seasoned Flour: Combine flour, paprika, garlic powder, pepper and cayenne; mix well.
  2. Creamy Chili Sauce: Combine mayonnaise, sour cream, chili sauce and cayenne; mix well.
  3. Dipping Sauce: Blend everything together well and refrigerate, covered, for 2 hours or overnight.
  4. Batter and Onions: Mix cornstarch, flour and seasonings until well blended. Add beer and mix well.
  5. Cut about 3/4 inch off top of each onion and peel. Cut into onion 12-16 vertical wedges but do not cut through bottom root end.
  6. 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.)
  7. Dip each onion into seasoned flour and gently shake to remove excess. Separate petals to coat thoroughly with batter.
  8. Gently place in a fryer basket and deep fry at 375-400 degrees F for 1 1/2 minutes.
  9. Turn over and fry 1 1/2 minutes more or until golden brown.
  10. Drain on paper towels.
  11. Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer.
  12. Serve hot with Chili Sauce and Dipping Sauce.