MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Outback Steakhouse Bloomin' Onion
 Categories: Vegetables, Chilies, Beer
      Yield: 4 servings
 
    1/3 c  Corn starch
      2 ts Garlic; minced
      1 ts Salt
  3 1/2 c  A-P flour; divided use
      2 tb Paprika; divided use
  2 1/2 ts Ground black pepper; divided
           - use
     12 oz Beer
      2 ts Garlic powder
    1/2 ts Cayenne pepper
      4 lg Sweet onions
           Bloomin' Onion Sauce or
           - Creamy Chili Sauce; to
           - serve
 
  To make the batter, combine the corn starch, minced garlic, and
  salt with 1-1/2 cups of flour, 2 ts of paprika, and 2 ts of ground
  black pepper. Mix well. Add the beer and mix to combine.
  
  To make the seasoned flour, combine the garlic powder and cayenne
  pepper with 2 cups of flour, 4 ts of paprika, and 1/2 ts of ground
  black pepper. Mix well.
  
  Cut about 3/4" off the top of the onions and peel them. Cut each
  onion into 12 to 16 vertical wedges, but do not cut through the
  bottom root end. Remove about 1" of petals from the center of the
  onion. You may want to separate the onion petals slightly, but do
  not do this too much or you will destroy the onion.
  
  Dip the onions into the seasoned flour and shake off the excess.
  Dip the onions into the batter, separating the petals to ensure
  they are thoroughly coated. Then dip the onions into the seasoned
  flour again.
  
  Heat the oil in a deep fryer to 375 to 400°F. Gently place the
  onions into the fryer basket and deep-fry for 1-1/2 minutes on each
  side. Remove the onions from the fryer and drain on paper towels.
  
  To serve, place the onion upright in a shallow bowl and remove the
  center core with a circular cutter or apple corer. Serve hot with
  Bloomin' Onion Sauce or Creamy Chili Sauce.
  
  Recipe by Stephanie Manley
  
  RECIPE FROM: https://copykat.com
  
  Uncle Dirty Dave's Archives
 
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