Outback Steakhouse Blooming Onion
from Tastes Alike - Copy Cat Recipes
http://recipes.blmnet.com

Time: 24 minutes (20 min prep, 4 min cooking)
Makes: 8 servings

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
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 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.

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

Dipping sauce
Blend everything together well and let sit for 2 hours-refrigerated- or overnight.

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

Cut approximately 3/4 inch off top of onion and peel.  Cut onion into 12-16 vertical wedges.  Do NOT cut completely through the end.  Remove 1 inch of petals from center.  Dip in seasoned flour and gently shake to remove excess.  Separate petals and coat thoroughly with batter.

Gently place in a fryer basket and deep fry at 375-400 degrees 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.