Outback Steakhouse Blooming Onion from Tastes Alike - Copy Cat Recipes http://recipes.blmnet.com Time: 24 minutes (20 min prep, 4 min cooking) Makes: 8 servings Batter 1/3 cup cornstarch 1 1/2 cups flour 2 teaspoons garlic, minced 2 teaspoons paprika 1 teaspoon salt 1 teaspoon pepper 24 ounces beer 4 Vidalia onions Seasoned flour 2 cups flour 4 teaspoons paprika 2 teaspoons garlic powder 1/2 teaspoon pepper 1/4 teaspoon cayenne Creamy Chili sauce 1 pint mayonnaise 1 pint sour cream 1/2 cup tomato chili sauce 1/2 teaspoon cayenne Outback Dipping Sauce 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 Seasoned flour Combine flour, paprika, garlic powder, pepper and cayenne. Mix well. Creamy chili sauce Combine mayo, sour cream, chili sauce and cayenne-mix well. Dipping sauce Blend everything together well and let sit for 2 hours-refrigerated- or overnight. Batter Mix cornstarch, flour, and seasonings until well blended. Add beer and mix well. Cut approximately 3/4 inch off top of onion and peel. Cut onion into 12-16 vertical wedges. Do NOT cut completely through the end. Remove 1 inch of petals from center. Dip in seasoned flour and gently shake to remove excess. Separate petals and coat thoroughly with batter. Gently place in a fryer basket and deep fry at 375-400 degrees for 1-1/2 minutes. Turn over and fry 1-1/2 minutes more or until golden brown. Drain on paper towels. Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer. Serve hot with chili sauce and dipping sauce.