Bloomin’ Onion just like Outback


Adapted from an Outback Steakhouse recipe


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

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

Creamy Chili Dipping Sauce
1/2-pint mayonnaise
½ pint parve sour cream like Tofutti Brand
1/4-cup tomato chili sauce
1/2-teaspoon cayenne pepper

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 pepper


For the Flour
Combine seasoned flour ingredients and whisk together
For the dipping sauce and the creamy chili sauce
, combine ingredients for each and refrigerate a few hours or overnight
For 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 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 – drain well when ready to use.)

Gently separate petals and dip onions in seasoned flour. Gently shake to remove excess. Coat well with batter.
Heat oil to 375 in a fryer basket or deep pot and deep fry at 375-400 for 1 1/2 – 2 minutes.Turn over and fry 1 1/2 minutes more or until golden brown.
Drain on paper towels.

Serve hot with either or both dipping sauces.


Video: Another take on how to make a bloomin' onion

Recipe: Kosher, meat,  appetizer