Outback Steakhouse Bloomin Onion
Outback Steakhouse Bloomin Onion is a crispy fried Vidalia onion coated in seasoned flour and beer batter, served with a creamy horseradish dipping sauce.
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Servings: 1
Ingredients
For the Batter
- 1/3 cup cornstarch
- 1 1/2 cups all-purpose flour
- 2 tsp minced garlic
- 2 tsp paprika
- 1 tsp salt
- 1 tsp ground black pepper
- 24 oz beer
- 4 Vidalia onions
For the Seasoned Flour
- 2 cups all-purpose flour
- 4 tsp paprika
- 2 tsp garlic powder
- 1/2 tsp ground black pepper
- 1/4 tsp cayenne pepper
For the Outback Dipping Sauce
- 1/2 cup mayonnaise
- 2 tsp ketchup
- 2 tsp creamed horseradish
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/8 tsp dried oregano
- 1 dash ground black pepper
- 1 dash cayenne pepper
Instructions
- Prepare the seasoned flour by combining the all-purpose flour, paprika, garlic powder, ground black pepper, and cayenne pepper in a mixing bowl.
- Stir the seasoned flour mixture until the spices are evenly distributed.
- Prepare the dipping sauce by combining the mayonnaise, ketchup, creamed horseradish, paprika, salt, dried oregano, ground black pepper, and cayenne pepper in a small bowl.
- Mix the sauce thoroughly until smooth and fully combined.
- Cover the sauce and refrigerate it for at least 2 hours, or overnight if time allows.
- Prepare the batter by combining the cornstarch, all-purpose flour, minced garlic, paprika, salt, and ground black pepper in a large mixing bowl.
- Add the beer to the dry batter ingredients.
- Whisk until the batter is smooth and evenly blended.
- Cut approximately 3/4 inch from the top of each Vidalia onion.
- Peel each onion completely, leaving the root end intact.
- Place each onion cut-side down on a stable cutting board.
- Carefully cut each onion into 12 to 16 vertical wedges, stopping before reaching the root end.
- Do not cut through the root end, as it is necessary to hold the onion together and create the bloom shape.
- Gently separate the onion petals with your fingers.
- Remove approximately 1 inch of the center petals, if needed, to help the onion open more fully.
- If desired, place the cut onions in cold water for a few hours to help the petals separate.
- If the onions are soaked, drain them thoroughly and pat them completely dry before coating.
- Dip each prepared onion into the seasoned flour mixture.
- Gently separate the petals while coating to ensure the flour reaches between the layers.
- Shake off any excess seasoned flour.
- Dip each floured onion into the prepared beer batter.
- Carefully separate the petals as needed so the batter coats the onion evenly.
- Heat oil in a deep fryer or deep pot to 375°F to 400°F.
- Carefully lower one coated onion into the hot oil.
- Fry for approximately 1 1/2 minutes.
- Carefully turn the onion over.
- Continue frying for another 1 1/2 minutes, or until the onion is crisp and golden brown.
- Remove the fried onion carefully from the oil.
- Transfer the onion to a paper towel-lined plate or rack to drain.
- Repeat the frying process with the remaining onions, if preparing more than one.
- Serve warm with the prepared dipping sauce.
Notes
To make this Outback Steakhouse Bloomin Onion gluten free, replace the all-purpose flour in both the batter and seasoned flour with a certified gluten-free all-purpose flour blend.
Use certified gluten-free cornstarch, spices, mayonnaise, ketchup, creamed horseradish, and dried oregano.
Replace the beer with gluten-free beer, club soda, or sparkling water.
Use fresh oil that has not been used to fry gluten-containing foods.
Prepare the onion, batter, and sauce with clean bowls, utensils, cutting boards, and frying equipment to prevent gluten cross-contact.
If serving someone with celiac disease or a serious gluten sensitivity, verify every packaged ingredient label before use.