Scott's Recipe

Appetizers - Onion Bloomin' - Outback

Category: Appetizers, Sides & Snacks

1/3 cup cornstarch, more if needed
1 1/2 cup flour
2 tsp garlic, minced
2 tsp paprika
1 tsp salt
1 tsp black pepper
24 oz beer
4 sweet Vidalia onions

***Seasoned Flour***
2 cups flour
4 tsp paprika
2 tsp garlic powder
1/2 tsp black pepper
1/4 tsp cayenne

***Creamy Chili Sauce***
1 pint mayonnaise
1 pint sour cream
1/2 cup tomato chili sauce
1/2 tsp cayenne pepper


1. Mix cornstarch, flour and seasonings until well blended. Add beer, mix well. Cut about 3/4" off top of onion and peel. Cut into onion 12 to 16 vertical wedges but do not cut through bottom root end. Remove about 1" of petals from center of onion. Dip onion in seasoned flour and remove excess by shaking.
2. Separate petals to coat thoroughly with batter. Gently place in fryer basket and deep-fry at 375 degrees F to 400 degrees F for 1-1/2 minutes. Turn over and fry 1-1/2 minutes longer or until golden brown. Drain on paper towels.
3. Place onion upright in shallow bowl and remove center core with circular cutter or apple corer. Serve hot with Creamy Chili Sauce.
4. SEASONED FLOUR: Combine flour, paprika, garlic powder, pepper and cayenne and mix well.
5. CREAMY CHILI SAUCE: Combine mayo, sour cream, chili sauce and cayenne and mix well.