This dish can be served either as a side dish or as an appetizer.

Steak House Bloomin' Onion

Seasoned Flour:
2 cups all-purpose flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper

 

Batter:

1/3 cup cornstarch
1 1/2 cups all-purpose flour
1/2 teaspoon garlic powder
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper or to taste
3 cups (24 ounces) beer

4 to 6 Vidalia or Texas sweet onions

 

Creamy Chili Sauce:
2 cups mayonnaise
2 cups sour cream
1/2 cup tomato chili sauce
1/2 teaspoon cayenne pepper

1. Combine all ingredients for seasoned flour and medium bowl, mixing well. Set aside.
2. For batter, combine first six ingredients until well blended. Stir in the beer, mixing well.
3. Cut about 3/4-inch off top of each onion and peel. Cut 12 to 16 vertical wedges without cutting through the bottom root end. Remove about 1-inch of petals from the center of onion.
4. Dip onion in seasoned flour and remove excess by shaking. Separate petals to coat thoroughly with batter. Gently place in fryer basket and deep-fry at 375°F to 400°F (190°C to 205°C) for 1 1/2 minutes. Turn over and fry 1 1/2 minutes longer or until golden brown. Drain on paper towels.
5. Place onion upright in shallow bowl and remove center core with circular cutter or apple corer. Serve hot with Creamy Chili Sauce.
6. For Creamy Chili Sauce: Combine all ingredients and serve.

Makes 6 to 8 servings.