Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/3 c Cornstarch; more if needed
1 1/2 c Flour
2 ts Garlic; mince
2 ts Paprika
1 ts Salt
1 ts Pepper
24 oz Beer
4 Sweet Vidalia Onions
2 c Flour
4 ts Paprika
2 ts Garlic powder
1/2 ts Pepper
1/4 ts Cayenne Creamy chili sauce
1 pt Mayonnaise
1 pt Sour cream
1/2 c Tomato chili sauce
1/2 ts Cayenne

Recipe by: Outback Steak House Mix cornstarch, flour and seasonings
until well blended. Add beer, mix well. 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. Gently place in fryer
basket and deep-fry at 375 to 400~ 1-1/2 minutes. Turn over and fry
1-1/2 minutes longer or until golden brown. Drain on paper towels.
Place onion upright in shallow bowl and remove center core with
circular cutter or apple corer. Serve hot with Creamy Chili Sauce.

SEASONED FLOUR

Combine flour, paprika, garlic powder, pepper and cayenne and mix
well.

CREAMY CHILI SAUCE

Combine mayo, sour cream, chili sauce and cayenne and mix well.

Source Outback Steak House, Miami, FL.

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