Outback Steakhouse Bloomin Onion

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 (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 

Directions:

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.

Dippingsauce.

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 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.