OUTBACK STEAKHOUSE BLOOMIN' ONION AND SAUCES

Steps:

• 1. Prepare the Seasoned Flour: Combine flour, paprika, garlic powder, pepper and cayenne until well blended.
• 2. Prepare the Batter: Mix cornstarch, flour, and seasonings until well blended. Add beer, mix well.
• 3. Prepare the Onion: Cut about 3/4″ off top of onion and peel.
• 4. Cut into onion 12 to 16 vertical wedges, but do not cut through bottom root end.
• 5. Remove about 1″ of petals from center of onion. You can place the cut onions in cold water for a few hours to help "open" them up (just make sure that you drain them well).
• 6. Dip onion in seasoned flour and remove excess by gently shaking.
• 7. Separate petals and dip in batter to coat thoroughly.
• 8. Gently place in fryer basket and deep fry at 375 to 400 for 1 1/2 minutes.
• 9. Turn over, and fry an additional 1 1/2 minutes or until golden brown.
• 10. Drain on paper towels.
• 11. Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer.
• 12. Serve hot with dipping sauce and chili sauce.
• 13. Outback Dipping Sauce: Ingredients: 1/2 cup mayonnaise 2 teaspoons ketchup 2 teaspoons creamed horseradish 1/4 teaspoon paprika 1/4 teaspoon salt 1/8 teaspoon dried oregano 1 dash black pepper 1 dash cayenne Directions: Blend everything together well and refrigerate for 2 hours or overnight.