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Outback Steakhouse's Bloomin' Onion
Serving Size: 4


Cooking Directions:
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4 to 6 Vidalia or Texas sweet onions 4"
=== BATTER ===
1/3 cup cornstarch -- more if needed
1 1/2 cups flour
2 teaspoons minced garlic
2 teaspoons paprika
1 teaspoon salt
1 teaspoon freshly-ground black pepper
24 ounces beer
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon freshly-ground black pepper
1/4 teaspoon cayenne
1 pint mayonnaise
1 pint sour cream
1/2 cup tomato chili sauce
1/2 teaspoon cayenne

Mix cornstarch, flour and seasonings until well blended. Add beer, mix
well. Cut about 3/4-inch 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-inch of petals from center of onion. Keep the prepared onions in ice
water before breading and frying.

Dip onion in seasoned flour and remove excess by shaking. Separate petals
to coat thoroughly with batter. Gently place in fryer basket and deep-fry
at 375 to 400 degrees for 1 1/2 minutes. Turn over and fry 1 1/2 minutes
longer or until golden brown. 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.

Seasoned Flour: Combine flour, paprika, garlic powder, pepper and cayenne
and mix well.

Creamy Chili Sauce: Combine mayonnaise, sour cream, chili sauce and
cayenne and mix well.

This recipe yields 4 to 6 servings.

© 2008
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