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Outback's Blooming Onion With Sauce

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4 Vidalia or Texas sweet onion
***BATTER***
1/3 cup cornstarch
1 1/2 cups flour
2 teaspoons garlic; minced
2 teaspoons paprika
1 teaspoon salt
2 teaspoons pepper
1 cup oz. beer
***SEASONED FLOUR***
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/2 cayenne pepper
***CREAMY CHILI SAUCE***
1 pint mayonnaise
1 pint sour cream
1/2 cup tomato chili sauce
2 teaspoons cayenne pepper

Seasoned flower: Combine ingredients and mix well. Batter: Combine ingredients and mix well. Mix cornstarch, flour, and seasonings until well blended. Add beer, mix well. Adjust thickness of batter with more beer if necessary. 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. You may want to separate the onion petals slightly, do not do this too much, you will destroy the onion. Dip onion in seasoned flour remove excess by shaking. Separate petals to coat thoroughly with batter. Dip in batter. Dip in flour mixture again. Gently place in fryer basket and deep-fry at 375 to 400F for 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes. 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. Combine ingredients and mix well. If you place the onion down face first into boiling water for 1 1/2 minutes, than place it face down in ice water it will help the petals to open more readily. Posted to the BBQ list on July 21, 1998 by Karl E. Moser (KE3NF) - - - - - - - - - - - - - - - - - -

Yield: 1 serving


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