Outback Steakhouse Bloomin’ Onion

You could order a half or full order (we always ordered the full size) and it would show up at your table, no less than a foot high, crispy sweet and savory with a large bowl of bbq sauce for dipping. Pay no attention to the calorie count of this dish. If you are working towards getting ready for bathing suit season, this is not the recipe for you. If you are looking for a finger licking good, sticky, salty, sweet fried onion ring….this is your lucky day!

The best part is that the recipe is so easy! The steps are uncomplicated and in the end you’re left with a great bbq side! To get started, slice the onions into rings. You’re looking for somewhere between 1/4 and a 1/2 inch thick.
Combine milk, eggs and salt in mixing bowl. Soak onion rings in mixture for 30 minutes to an hour. The longer, the more tender. Heat oil for frying in skillet to 375 degrees F.

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
4 vidalia onions (I use walla wallas here in Calgary)

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

———Alrighty-forthe seasoned flour———–.

combine flour, paprika, garlic powder, pepper and cayenne-mix well.
——–Creamychili sauce——–.

combine mayo, sour cream, chili sauce and cayenne-mix well.

Blend everything together well and let sit for 2 hours-refidgerated- or overnight.
——–Andfor the batter———.
Mix cornstarch, flour, and seasonings until well blended.
Add beer and mix well.
Cut about 3/4 inch off the 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 (You can 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.
Seperate peatls 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 with chili sauce and dipping sauce.