Bloomin' Onion

[Guest guest]

Holly:

 

I found this recipe for you that I collected from the mc-recipe list. Except

for the sauce that goes with it, it's vegan. You could even make the sauce

vegan by using Nayonnaise and tofu " sour cream " if you wanted to.

 

I've never made this -- if you do, let us know how it turns out.

 

Karen

 

 

* Exported from MasterCook *

 

Outback Steakhouse® Bloomin' Onion

 

Recipe By :The Outback Restaurant/Carole Walberg

Serving Size : 16 Preparation Time :0:00

Categories : Onions Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup cornstarch -- more if needed

1 1/2 cups flour

2 teaspoons garlic -- minced

2 teaspoons paprika

1 teaspoon salt

1 teaspoon pepper

24 ounces beer

4 sweet vidalia onions

2 cups flour

4 teaspoons paprika

2 teaspoons garlic powder

1/2 teaspoon pepper

Cayenne Creamy Chili Sauce:

1 pint mayonnaise

1 pint sour cream

1/2 cup tomato chili sauce

1/2 teaspoon cayenne

 

1. Batter: Mix cornstarch, flour and seasonings until well blended. Add

beer, mix well.

 

2. Seasoned Flour: Combine flour, paprika, garlic powder, pepper and

cayenne. Mix well.

 

3. Cut about 3/4 " off top of onion and peel. Cut into onion 12 to 16

vertical wedges but do not cut through bottom root end. Remove about 1 " of

petals from center of onion. Dip onion in seasoned flour and remove excess

by shaking. Separate petals to coat thoroughly with batter.

 

4. Gently place in fryer basket and deep-fry at 375 to 400F degrees 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.

 

Creamy Chili Sauce: Combine mayo, sour cream, chili sauce and cayenne and

mix well.

 

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 391 Calories (kcal); 30g Total Fat; (68% calories from fat); 4g

Protein; 27g Carbohydrate; 22mg Cholesterol; 308mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[Guest guest]

This isn't vegan, but rather something the restaurants never tell you.

To successfully make an onion open, so you can get the batter and everything

down into it without being disgusting clumps of goo, these onions are soaked

overnight, cut side down, in milk.

It causes them to open up, takes the bite out of the onion, (if you're not

using Vidalias, which most don't) and makes it easier to batter and shake

off.

 

Restaurant secrets from 22 years of my life,

Christine

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