{"id":70690,"date":"2024-03-19T09:45:52","date_gmt":"2024-03-19T02:45:52","guid":{"rendered":"https:\/\/alternatech.net\/?p=70690"},"modified":"2024-03-19T09:45:52","modified_gmt":"2024-03-19T02:45:52","slug":"outback-steakhouse-blooming-onion","status":"publish","type":"post","link":"https:\/\/lorevista.com\/outback-steakhouse-blooming-onion\/","title":{"rendered":"Outback Steakhouse Blooming Onion"},"content":{"rendered":"<h2>Outback Steakhouse Blooming Onion\n</h2><p>You can order half or a full order (we always asked for the full size) and it will appear on your table, at least a foot high, sweet and crunchy and delicious with a large bowl of barbecue sauce for dipping. Pay no attention to the number of calories for this dish. If you&rsquo;re getting ready for swimwear season, this isn&rsquo;t the recipe for you. If you are looking for a good fried onion ring that is sticky, salty, sweet &hellip; this is your lucky day!\n</p><p>The best part is, the recipe is super easy! The steps are uncomplicated and in the end you have a great side to grill! To get started, chop the onion into rings. You&rsquo;re looking somewhere between 1\/4 and 1\/2 inch thick.\n</p><h4>+Mixture\n<ul>\n<li>1\/3 cup cornstarch\n</li><li>1 1\/2 cups flour\n</li><li>\u00a02 teaspoons minced garlic\n</li><li>2 teaspoons paprika\n</li><li>1 teaspoon salt\n</li><li>1 teaspoon pepper\n</li><li>24 oz of beer\n</li><li>4 Vidalia onions (I use Walla Walla here in Calgary)\n\n<h4>+Seasoned meticulous\n<ul>\n<li>2 cups flour\n</li><li>4 teaspoons paprika\n</li><li>2 teaspoons of garlic powder\n</li><li>1\/2 teaspoon pepper\n</li><li>1\/4 teaspoon cayenne pepper\n\n<h4>+Creamy Chili Sauce\n<ul>\n<li>1 liter mayonnaise\n</li><li>1 pint of sour cream\n</li><li>1\/2 cup chili tomato sauce\n</li><li>\u00a01\/2 teaspoon cayenne\n\n<h4>+Outback dipping sauce\n<ul>\n<li>1\/2 cup mayonnaise\n</li><li>2 teaspoons ketchup\n</li><li>2 teaspoons of radish\n</li><li>1\/4 teaspoon paprika\n</li><li>1\/4 teaspoon salt\n</li><li>1\/8 teaspoon dried oregano\n</li><li>Pinch of black pepper\n</li><li>1 dash cayenne\n\n<h4>* Directions :\n</h4><p><strong>+ Flour .\n<p>Combine flour, paprika, garlic powder, chilli and cayenne and mix well.\n</p><p><strong>+ Creamy Chili Sauce\n<p>Mix mayonnaise, sour cream, chili sauce and cayenne well mix.\n</p><p><strong>+ Dipping -sauce\n<p>Mixing everything jointly well and leave for 2 h with fridge\n</p><p><strong>+ And for the mixture\n<p>Mix cornstarch, flour, and spices until well combined.\n</p><p>Add beer and mix well.\n</p><p>Cutting 3\/4 inch from top of onion also peeled.\n</p><p>We cut onions 12-16 vertical wedges but do not cut off the end of the lower root.\n</p><p>Remove about 1 inch of petals from the center of the onion (you can putting chop onions in cool water for a some h to aide &ldquo;open&rdquo; them &ndash; just make sure they drain well).\n</p><p>Dip in the seasoned flour and shake gently to remove excess.\n</p><p>Separate the peat to cover well with the mixture.\n</p><p>Gently place it in a frying pan basket and fry well at 375-400 for 1 1\/2 minutes.\n</p><p>Turn it over and fry 1 1\/2 minutes or until golden brown\n</p><p>Strain the paper towels.\n</p><p>Place onions direct in a shallow bowl also remove middle flesh utilize a circular cutter.\n</p><p>Serving hot with chili sauce also dip sauce.\n</p><p>Enjoy !\n","protected":false},"excerpt":{"rendered":"</p><p>Outback Steakhouse Blooming Onion You can order half or a full order (we always asked for the full size) and it will appear on your table, at least a foot high, sweet and crunchy and delicious with a large bowl of barbecue sauce for dipping. Pay no attention to the number of calories for this\n","protected":false},"author":10,"featured_media":70691,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"Outback Steakhouse Blooming Onion","_seopress_robots_index":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[810],"tags":[520],"class_list":{"0":"post-70690","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-cooking-baking","8":"tag-recipes"},"jetpack_featured_media_url":"https:\/\/lorevista.com\/wp-content\/uploads\/2024\/03\/87-1.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/lorevista.com\/wp-json\/wp\/v2\/posts\/70690","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lorevista.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lorevista.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lorevista.com\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/lorevista.com\/wp-json\/wp\/v2\/comments?post=70690"}],"version-history":[{"count":0,"href":"https:\/\/lorevista.com\/wp-json\/wp\/v2\/posts\/70690\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lorevista.com\/wp-json\/wp\/v2\/media\/70691"}],"wp:attachment":[{"href":"https:\/\/lorevista.com\/wp-json\/wp\/v2\/media?parent=70690"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lorevista.com\/wp-json\/wp\/v2\/categories?post=70690"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lorevista.com\/wp-json\/wp\/v2\/tags?post=70690"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}</p></strong></p></strong></p></strong></p></strong></p></li></ul></h4></li></ul></h4></li></ul></h4></li></ul></h4>