Outback Steakhouse Bloomin' Onion
The famous Outback appetizer — a whole sweet onion cut into petals, dipped in a seasoned beer batter and deep-fried until golden. Serve hot with a creamy chili dipping sauce.
⏱️ Prep: 20 min🍳 Cook: 5 min
Nutritionper 100 g›
230
Calories
5g
Protein
32g
Carbs
9g
Fat
Ingredients
| 1/3 cup (40 g) | cornstarch |
| 1 1/2 cup (190 g) | flour |
| 2 tsp | garlic, minced |
| 2 tsp | paprika |
| 1 tsp | salt |
| 2 tsp | pepper |
| 12 oz (355 ml) | beer |
| 4 | Vidalia onions (or other large sweet onions) |
| 2 cups (250 g) | flour (seasoned flour) |
| 4 tsp | paprika (seasoned flour) |
| 2 tsp | garlic powder (seasoned flour) |
| 1/2 tsp | pepper (seasoned flour) |
| 1/2 tsp | cayenne pepper (seasoned flour) |
Instructions
- Combine and mix well: mix the cornstarch, flour and seasonings until well blended. Add the beer and mix well.
- Cut about 3/4" (2 cm) off the top of the onion and peel. Cut the onion into 12 to 16 vertical wedges, but do not cut through the bottom root end. Remove about 1" (2.5 cm) 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 onion in the seasoned flour; remove excess by shaking. Separate the petals to coat thoroughly with batter. Dip in the batter. Dip in the flour mixture again.
- Gently place in a fryer basket and deep-fry at 375 to 400°F (190 to 205°C) for 1 1/2 minutes. Turn over and fry an additional 1 1/2 minutes. Drain on paper towels.
- Place the onion upright in a shallow bowl and remove the center core with a circular cutter or apple corer. Serve hot with Creamy Chili Sauce.