Outback Steakhouse Bloomin' Onion |
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Prep Time: 20 Minutes Cook Time: 4 Minutes |
Ready In: 24 Minutes Servings: 8 |
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This is the whole Outback Steakhouse Bloomin' Onion Sha-bang! I've done it twice for Superbowl and it's great-easier to do the second time but not hard at all. Ingredients:
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 (i use walla wallas here in calgary) |
2 cups flour |
4 teaspoons paprika |
2 teaspoons garlic powder |
1/2 teaspoon pepper |
1/4 teaspoon cayenne |
1 pint mayonnaise |
1 pint sour cream |
1/2 cup tomato chili sauce |
1/2 teaspoon cayenne |
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:
1. -Alrighty-forthe seasoned flour-.
2. combine flour, paprika, garlic powder, pepper and cayenne-mix well.
3. -Creamychili sauce-.
4. combine mayo, sour cream, chili sauce and cayenne-mix well.
5. -Dippingsauce-.
6. Blend everything together well and let sit for 2 hours-refidgerated- or overnight.
7. -Andfor the batter-.
8. Mix cornstarch, flour and seasonings until well blended.
9. Add beer and mix well.
10. Cut about 3/4 inch off top of onion and peel.
11. Cut into onion 12-16 vertical wedges but do not cut through bottom root end.
12. 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 you drain them well).
13. Dip in seasoned flour and gently shake to remove excess.
14. Seperate peatls to coat thoroughly with batter.
15. Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.
16. Turn over and fry 1 1/2 minutes more or until golden brown.
17. Drain on paper towels.
18. Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer.
19. Serve hot with chili sauce and dipping sauce.
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