4 to 6 mild white onions
1 cup milk
3 eggs, beaten
salt
2 cups pancake mix (like Bisquick)
Oil for deep frying

1. Slice onions crosswise and
separate into rings.
2. Soak rings in mixture of milk,
eggs and salt to taste in bowl
30 mins.
3. Dip each onion ring in pancake
mix and fry in oil heated to
375F until golden brown.
4. Pack fried onions solidly, but
loosely, without pressing, into
an 8x4" loaf pan.
5. Bake at 400F for 10-15 min.
6. Turn onto serving plate.
4 servings

RESTAURANT-STYLE ONION "RINGS"

At restaurants, onions can be sliced into very thin rings on a meat slicer.
By cutting the onions in half first, home cooks can get close to the same
thinness with a knife, even though it means sacrificing the ring shape.

2 large onions, halved, thinly sliced
1 cup buttermilk

2 cups all purpose flour
1 tablespoon salt
2 teaspoons paprika
1/4 teaspoon cayenne pepper
Vegetable oil (for frying)

Separate onions into strips. Mix with buttermilk in large bowl. Cover with
plastic and refrigerate 1 hour. (Can be prepared 1 day ahead. Keep
refrigerated.)

Stir flour, salt, paprika and cayenne pepper in another large bowl. Drain
onions. Add to flour mixture and toss to coat. Pour oil into heavy saucepan
to depth of 3 inches. Heat to 350ƒWorking in small batches, shake excess
flour off onions and cook in hot oil until golden brown and crispy, about 2
minutes per batch. Using slotted spoon, transfer onions to paper towels and
drain.

Transfer onions to platter. Season with salt and serve immediately.

4 Servings

Bon AppÈtit
November 1995

Title: The Outback Bloomin' Onion
Categories: Appetizers, Copycat
Yield: 1 Servings

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.