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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Rating:
★★★★★ 1 vote
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

Step-By-Step

1Prepare the Seasoned Flour:
Combine flour, paprika, garlic powder, pepper and cayenne until well blended.

2Prepare the Batter:
Mix cornstarch, flour, and seasonings until well blended.
Add beer, mix well.

3Prepare the Onion:
Cut about 3/4″ off top of onion and peel.

4Cut into onion 12 to 16 vertical wedges, but do not cut through bottom root end.

5Remove 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).

6Dip onion in seasoned flour and remove excess by gently shaking.

7Separate petals and dip in batter to coat thoroughly.

8Gently place in fryer basket and deep fry at 375 to 400 for 1 1/2 minutes.

9Turn over, and fry an additional 1 1/2 minutes or until golden brown.

10Drain on paper towels.

11Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer.

12Serve hot with dipping sauce and chili sauce.

13Outback 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