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Outback Steakhouse Bloomin' Onion & Creamy Chili Sauce

Batter Ingredients:

  • 1/3 C. Cornstarch
  • 1 1/2 C. Flour
  • 2 tsp Garlic -- minced
  • 2 tsp Paprika
  • 1 tsp Salt
  • 1 tsp Pepper
  • 24 oz Beer

Seasoned Flour Ingredients:

  • 2 C. Flour
  • 4 tsp Paprika
  • 2 tsp Garlic powder
  • 1/2 tsp Pepper
  • 1/4 tsp Cayenne pepper

Creamy Chili Sauce Ingredients:

  • 1 pint Mayonnaise
  • 1 pint Sour cream
  • 1/2 C. Chili sauce
  • 1/2 tsp Cayenne pepper

Preparation:

Mix cornstarch, flour, and seasonings until well blended. Add beer, mix well. 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. Dip onion in seasoned flour and remove excess by shaking. Separate petals and dip in batter to coat thoroughly. Gently place in fryer basket and deep-fry at 375° to 400° F for 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes.

Drain on paper towels.

Place onion upright in shallow bowl and remove center core with circular cutter or apple corer. Serve hot with Creamy Chili Sauce.

Makes 4

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