Recipe for Copycat Outback Steakhouse Bloomin Onion – Learn how to make everyone’s favorite appetizer from the “Aussie” steakhouse. While not 100% accurate, we challenge you to be able to tell the difference!
- 1/3 C. Cornstarch
- 1 1/2 C. Flour
- 2 tsp. Garlic — minced
- 2 tsp. Paprika
- 1 tsp. Salt
- 2 tsp. Pepper
- 12 oz. Beer
- 4 Vidalia or Texas Sweet Onion
- 2 C. Flour
- 4 tsp. Paprika
- 2 tsp. Garlic powder
- 1/2 tsp. Pepper
- 1/2 Cayenne pepper
Mix seasoned flour ingredients together, and set aside.
Mix cornstarch, flour, and seasonings until well blended to begin batter.
Add beer to batter, 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. 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 removes 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 400 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.