Bloomin Onion (and Sauces)

Bloomin Onion (and Sauces)

4 large Vidalia onions

Batter
1/3 cup cornstarch
1 1/2 cups flour
… 2 teaspoons garlic, minced
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
24 ounces beer

Seasoned flour
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne

Creamy Chili sauce
1 pint mayonnaise
1 pint sour cream
1/2 cup tomato chili sauce
1/2 teaspoon cayenne

Outback Dipping Sauce
1/2 cup mayonnaise
2 teaspoons ketchup
2 teaspoons creamed horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 dash black pepper
1 dash cayenne

Directions:

~~~~Seasoned Flour~~~~
Combine flour, paprika, garlic powder, pepper and cayenne – mix well

~~~~Batter~~~~
Mix cornstarch, flour and seasonings until well blended.
Add beer and mix well.

~~~~Creamy Chili Sauce ~~~~
Combine mayo, sour cream, chili sauce and cayenne – mix well

~~~~Outback Dipping Sauce ~~~~
Blend everything together well and chill for 2 hours – overnight, in fridge

Cut about 3/4 inch off top of onion and peel.
Cut into onion 12-16 vertical wedges but do not cut through bottom root end.
Remove about 1 inch of petals from center of onion (Place the cut onions in cold water for a few hours to help “open” them up — just make sure that you drain them well)
Dip in seasoned flour and gently shake to remove excess.
Separate petals to coat thoroughly with batter.
Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.
Turn over and fry 1 1/2 minutes more or until golden brown.
Drain on paper towels.
Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer.
Serve hot and fresh with chili sauce and Outback Sauce.
Enjoy!

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