Outback Steakhouse Bloomin' Onion and Sauces

alberta smith

By
@evon

copy cat recipe said to be the real thing. I can't tell.


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Comments:

Method:

Deep Fry

Ingredients

FOR THE BATTER:

1/3 c
cornstarch
1 1/2 c
cups flour
2 tsp
garlic, minced
2 tsp
paprika
1 tsp
salt
1 tsp
pepper
24 oz
beer
4 large
vidalia onions

FOR THE SEASONED FLOUR:

2 c
flour
4 tsp
paprika
2 tsp
garlic powder
1/2 tsp
pepper
1/4 tsp
cayenne

Directions Step-By-Step

1
Prepare the Seasoned Flour:
Combine flour, paprika, garlic powder, pepper and cayenne until well blended.
2
Prepare the Batter:
Mix cornstarch, flour, and seasonings until well blended.
Add beer, mix well.
3
Prepare the Onion:
Cut about 3/4″ off top of onion and peel.
4
Cut into onion 12 to 16 vertical wedges, but do not cut through bottom root end.
5
Remove about 1″ 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).
6
Dip onion in seasoned flour and remove excess by gently shaking.
7
Separate petals and dip in batter to coat thoroughly.
8
Gently place in fryer basket and deep fry at 375 to 400 for 1 1/2 minutes.
9
Turn over, and fry an additional 1 1/2 minutes 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 dipping sauce and chili sauce.
13
Outback Dipping Sauce:

Ingredients:
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

Directions:

Blend everything together well and refrigerate for 2 hours or overnight.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Australian
Hashtags: #onions, #big, #needed