The blooming onion is a known favorite at the Outback Steakhouse. It was the first national restaurant chain to serve the Blooming onion. When it opened back in 1988. Lone Star Steakhouse currently has it on its menu, and Applebee’s carried the appetizer in the past as an awesome Blossom.

Serves 4

Ingredients

Seasoned flour

2 cups flour

4 teaspoons paprika

 2 teaspoons garlic powder

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper.

Batter

1/3 cup cornstarch

1 1/2 cup flour

2 teaspoons mince garlic

2 teaspoons paprika

1 teaspoon salt

1 teaspoon pepper

24 oz beer

1 Vidalia or Texas sweet onion

Directions

Preheat oil in a deep fryer, 375 degrees Fahrenheit.

In a shallow bowl, combine all seasoned flour ingredients.

Prepare the batter : mix cornstarch flour and seasonings until well blended. Add the beer and mix well.

Cut about ¾ Inch off top of onion and peel.Cut 12 to 16 vertical wedges, but do not cut all the way through to the bottom.

Remove about 1 inch of petals from the center of the onion.

Dip prepared onion and seasoned flour and remove the excess by shaking. Separate the petals and dip into batter to coat thoroughly.

Gently place in the fryer basket and deep fry for 1 1/2 minutes.Turn the onion over and fry for an additional 1 1/2 minute.

Drain on paper towels.

Place onion upright and shallow bowl and remove center core with a circular cutter or apple corer.