Steak House Bloomin' Onion
These yummy, battered and deep-fried onions can be served as a side dish or as a fun appetizer.
4 to 6 Vidalia or Texas sweet onions
2 cups all-purpose flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/3 cup cornstarch
1 1/2 cups all-purpose flour
1/2 teaspoon garlic powder
2 teaspoons paprika
1 teaspoon salt
1 teaspoon ground black pepper or to taste
3 cups (24 ounces) beer
Creamy Chili Sauce:
2 cups mayonnaise
2 cups sour cream
1/2 cup tomato chili sauce
1/2 teaspoon cayenne pepper
- For Seasoned Flour: Combine all ingredients for seasoned flour and medium bowl, mixing well. Set aside.
- For Batter: Combine first six ingredients until well blended. Stir in the beer, mixing well.
- 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.
- 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.
- Place onion upright in shallow bowl and remove center core with circular cutter or apple corer. Serve hot with Creamy Chili Sauce.
- For Creamy Chili Sauce: Combine all ingredients and serve.
Makes 6 to 8 servings.