Large Vidalia or Texas Sweet Onion (See Note 1 Above)
Vegetable Oil to deep fry
Outback Steakhouse’s Blooming Onion Creamy Chili Dipping Sauce (See Recipe Below)
1/3 cup Cornstarch
1 1/2 cup Flour
2 teaspoons Garlic minced
2 teaspoons Paprika
1 teaspoon Salt to taste
1 teaspoon freshly ground Black Pepper to taste
24 ounces Good Beer
2 cup Flour
4 teaspoons Paprika
2 teaspoons Garlic Powder
1/2 teaspoon Black Pepper
1/4 teaspoons Cayenne Pepper
Prepare Outback Steakhouse’s Blooming Onion Creamy Chili Dipping Sauce according to recipe below. Set aside.
To a large bowl add all Batter ingredients, except beer. Mix well.
Add beer. Mix well. Set aside.
In another large bowl, add all Seasoned Flour ingredients. Mix well. Set aside.
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.
With your hand, separate petals. Then dip onion into batter to coat thoroughly.
Gently place in fryer basket and deep-fry at 375 – 400°F for 1 1/2 minutes. Turn over and fry an additional 1 1/2 minutes.
When done to a golden brown, remove from oil and 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 (Recipe Below) placed in center of onion (See Photo Above).