Copy Cat - Outback Steakhouse Bloomin' Onion

Ingredients

Batter

• ¹⁄₃ cup cornstarch
• 1 ¹⁄₂ cups flour
• 2 teaspoons garlic, minced
• 2 teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon pepper
• 24 ounces beer
• 4 vidalia onions (I use walla wallas here in Calgary)

 Seasoned flour

• 2 cups flour
• 4 teaspoons paprika
• 2 teaspoons garlic powder
• ¹⁄₂ teaspoon pepper
• ¹⁄₄ teaspoon cayenne

Creamy Chili sauce

• 1 pint mayonnaise
• 1 pint sour cream
• ¹⁄₂ cup tomato chili sauce
• ¹⁄₂ teaspoon cayenne

Outback Dipping Sauce

• ¹⁄₂ cup mayonnaise
• 2 teaspoons ketchup
• 2 teaspoons creamed horseradish
• ¹⁄₄ teaspoon paprika
• ¹⁄₄ teaspoon salt
• ¹⁄₈ teaspoon dried oregano
• 1 dash black pepper
• 1 dash cayenne

Directions:

---------Alrighty-forthe seasoned flour-----------.
combine flour, paprika, garlic powder, pepper and cayenne-mix well.

--------Creamychili sauce--------.
combine mayo, sour cream, chili sauce and cayenne-mix well.

--------Dippingsauce----------.
Blend everything together well and let sit for 2 hours-refidgerated- or overnight.

--------Andfor the batter---------.
Mix cornstarch, flour and seasonings until well blended.
Add beer and mix well.
Cut about 3/4 inch off top of onion and peel.
Cut into onion 12-16 vertical wedges but do not cut through bottom root end.
Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a  few hours to help "open" them up -- just make sure that you drain them well).
Dip in seasoned flour and gently shake to remove excess.
Seperate peatls to coat thoroughly with batter.
Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.
Turn over and fry 1 1/2 minutes more or until golden brown.
Drain on paper towels.
Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer.
Serve hot with chili sauce and dipping sauce.