Outback Steakhouse Bloomin' Onion and Sauces
FOR THE BATTER:
1 1/2 ccups flour
2 tspgarlic, minced
4 largevidalia onions
FOR THE SEASONED FLOUR:
2 tspgarlic powder
How to Make Outback Steakhouse Bloomin' Onion and Sauces
- Prepare the Seasoned Flour:
Combine flour, paprika, garlic powder, pepper and cayenne until well blended.
- Prepare the Batter:
Mix cornstarch, flour, and seasonings until well blended.
Add beer, mix well.
- Prepare the Onion:
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. 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).
- Dip onion in seasoned flour and remove excess by gently shaking.
- Separate petals and dip in batter to coat thoroughly.
- Gently place in fryer basket and deep fry at 375 to 400 for 1 1/2 minutes.
- Turn over, and fry an additional 1 1/2 minutes 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 dipping sauce and chili sauce.
- Outback 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
Blend everything together well and refrigerate for 2 hours or overnight.