MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Outback Steakhouse Bloomin' Onion
Categories: Vegetables, Chilies, Beer
Yield: 4 servings
1/3 c Cornstarch
2 ts Minced garlic
1 ts Salt
3 1/2 c A-P flour; divided use
2 tb Paprika; divided use
2 1/2 ts Ground black pepper; divided
- use
12 oz Beer
2 ts Garlic powder
1/2 ts Cayenne pepper
4 lg Sweet onions
Bloomin' Onion Sauce or
- Creamy Chili Sauce; to
- serve
To make the batter, combine the cornstarch, minced
garlic, and salt with 1 1/2 cups of flour, 2 teaspoons
of paprika, and 2 teaspoons of ground black pepper. Mix
well. Add the beer and mix to combine.
To make the seasoned flour, combine the garlic powder
and cayenne pepper with 2 cups of flour, 4 teaspoons of
paprika, and 1/2 teaspoon of ground black pepper. Mix
well.
Cut about 3/4" off the top of the onions and peel them.
Cut each onion into 12 to 16 vertical wedges, but do not
cut through the bottom root end. Remove about 1 inch 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 onions into the seasoned flour and shake off the
excess. Dip the onions into the batter, separating the
petals to ensure they are thoroughly coated. Then dip
the onions into the seasoned flour again.
Heat the oil in a deep fryer to 375oF to 400oF. Gently
place the onions into the fryer basket and deep-fry for
1 1/2 minutes on each side. Remove the onions from the
fryer and drain on paper towels.
To serve, place the onion upright in a shallow bowl and
remove the center core with a circular cutter or apple
corer. Serve hot with Bloomin' Onion Sauce or Creamy
Chili Sauce.
Author: Stephanie Manley
RECIPE FROM:
https://copykat.com
Uncle Dirty Dave's Archives
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