to appetizers

Outback Steakhouse Blooming Onion

1/3 C. Cornstarch
1 1/2 C. Flour
2 tsp. Garlic -- minced
2 tsp. Paprika
1 tsp. Salt
2 tsp. Pepper
24 oz. Beer
4 Vidalia or Texas Sweet Onions

Please note that the 24 oz. of beer seems to be too much. That is the recipe as originally given to me. If you use that quantity it will be too much beer. Start with 1 cup of beer, and add until you get the batter to the consistency that you desire.

Combine and mix well. 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. You may want to separate the onion petals slightly, do not do this too much, you will destroy the onion. Dip onion in seasoned flour (see below) remove excess by shaking. Separate petals to coat thoroughly with batter. Dip in batter. Dip in flour mixture again. Gently place in fryer basket and deep-fry at 375 to 400 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.

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

Combine and mix well.

Creamy Chili Sauce:
1 pint Mayonnaise, approx. 2 cups
1 pint Sour cream
1/2 C. Tomato chili sauce
1/2 tsp. Cayenne pepper

Combine and mix well.