Outback Steakhouse’s Blooming Onion Restaurant Recipe
The blooming onion is a dish consisting of one large Vidalia onion which is cut to resemble a flower, breaded and deep fried. It is served as an appetizer at Outback Steakhouses and they claim it is the most popular appetizer in America.
The name of the dish comes from its menu name at Outback Steakhouse (“Bloomin’ Onion”), which claims to be the dish’s inventor. The owners of Scottys Steak House in Springfield, New Jersey also claim to have invented this dish in the 1970s. The dish was a charter feature of the Outback Steakhouse restaurant chain when it opened in 1988, and remains prominent on its menu. Its popularity has led to its adoption as an appetizer at various other restaurant chains, most notably Lone Star Steakhouse & Saloon, where it is best known as the “Texas Rose.” The blooming onion is usually served with a restaurant-specific signature dipping sauce.
Despite the implied association with Australian cuisine due to Outback Steakhouse’s branding, the dish is unknown in Australia and rarely served outside of the United States.
Outback Steakhouse’s Blooming Onion Restaurant Recipe
Ingredients
- 4 Vidalia or Texas Sweet Onions
Batter:
- 1/3 Cup Cornstarch
- 1 1/2 Cup Flour
- 2 tsp. Garlic −− minced
- 2 tsp. Paprika
- 1 tsp. Salt
- 1 tsp. Pepper
- 24 oz. Beer
- 2 Cup Flour
- 4 tsp. Paprika
- 2 tsp. Garlic powder
- 1/2 tsp. Pepper
- 1/4 tsp. Cayenne pepper
7. Drain on paper towels.
8. Place onion upright in shallow bowl and remove center core with circular cutter or apple corer.
Creamy Chili Sauce
Ingredients
- 1 pint Mayonnaise (we always use Duke’s)
- 1 pint Sour cream
- 1/2 Cup Chili sauce
- 1/2 tsp. Cayenne pepper
1. Mix
Blooming Onion Information from Wikipedia, the free encyclopedia
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followed the recipe to a tee…….not bad……..way to salt’y though