The Outback Bloomin' Onion

1/3 c Cornstarch; more if needed
1 1/2 c Flour
2 ts Garlic; mince
2 ts Paprika
1 ts Salt
1 ts Pepper
24 oz Beer
4 Sweet Vidalia Onions
2 c Flour
4 ts Paprika
2 ts Garlic powder
1/2 ts Pepper
1/4 ts Cayenne Creamy chili sauce
1 pt Mayonnaise
1 pt Sour cream
1/2 c Tomato chili sauce
1/2 ts Cayenne

Recipe by: Outback Steak House 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. Separate
petals to coat thoroughly with batter. Gently
place in fryer basket and deep-fry at 375 to
400~ 1-1/2 minutes. Turn over and fry 1-1/2
minutes longer or until golden brown. Drain
on paper towels. Place onion upright in
shallow bowl and remove center core with
circular cutter or apple corer. Serve hot
with Creamy Chili Sauce.

SEASONED FLOUR
Combine flour, paprika, garlic powder, pepper
and cayenne and mix well.

CREAMY CHILI SAUCE
Combine mayo, sour cream, chili sauce and
cayenne and mix well.

Source Outback Steak House, Miami, FL.