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Outback Steakhouse Bloomin' Onion
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    Outback Steakhouse Bloomin' Onion

  • 1/3 cup Cornstarch
  • 2 cups Flour
  • 4 tsp. Paprika
  • 2 tsp. Garlic powder
  • 1/2 tsp. Pepper
  • 1/2 Cayenne pepper
  • 24 oz. Beer
  • 4 Vidalia or Texas Sweet Onions
  • Creamy Chili Sauce (recipe below)
  • Mix cornstarch, flour, and spices until well blended. Add beer, mix well. Cut about 3/4" off top of onion and peel. Cut into onion 12 to 16 vertible wedges but do not cut through bottom root end. Remove about 1" of petals from center of onion. Dip onion in seasoned flour mixture and remove excess by shaking. Separate petals to coat thoroughly with batter. Gently place in fryer basket and deep-fry at 375 to 400 F 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.

    Creamy Chili Sauce

  • 1 pint (2 cups) Mayonnaise
  • 1 pint Sour cream
  • 1/2 cup chili sauce
  • 1/2 tsp. cayenne pepper
  • Combine and mix well.

    From: Outback Steakhouse Via SOAR the Searchable Online Archive of Recipes
    Posted By: (Tzigane)
    Post Date: 7 Feb 1998

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