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Outback Steakhouse™ Bloomin Onion Recipe


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     Outback Steakhouse™ Bloomin Onion

Category   Appetizers
Sub Category   None

4 Vidalia or Texas Sweet Onions
1/3 Cup Cornstarch
1 1/2 Cup Flour
2 tsp. Minced Garlic
2 tsp. Paprika
1 tsp. Salt
1 tsp. Pepper
24 oz Beer
2 Cups Flour
4 tsp. Paprika
2 tsp. Garlic powder
1/2 tsp. Pepper
1/4 tsp. Cayenne pepper

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. 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 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.
Creamy Chili Sauce- 1 pint Mayonnaise, 1 pint sour cream, 1/2 cup Chili sauce, 1/2 tsp Cayenne pepper. Mix all of the ingredients together until smooth and creamy.

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