If you’re craving a crunchy, flavorful appetizer that steals the show every time, the Outback Steakhouse Bloomin’ Onion Recipe is your new best friend. This iconic dish transforms a humble sweet onion into a spectacular, crispy “bloom” of seasoned fried goodness paired perfectly with a tangy, creamy dipping sauce. Whether you’re hosting a casual get-together or just indulging in a fun homemade snack, this recipe captures that unforgettable Outback charm right in your own kitchen.
Ingredients You’ll Need
These ingredients are wonderfully simple yet exactly what you need to achieve the perfect balance of texture, taste, and visual wow-factor. Each one plays an important role, from the sweetness of the onion to the punch of spices in the coating and sauce.
- 1 large sweet onion (such as Vidalia): The star of the show, its natural sweetness balances the spicy coating beautifully.
- 3 cups all-purpose flour: Provides the crunchy coating that’s crispy and holds the seasoning.
- 2 tsp paprika: Adds vibrant color and a gentle smoky note to the flour mix.
- 1 tsp garlic powder: Infuses savory depth into the flour mixture and sauce.
- 1 tsp onion powder: Intensifies onion flavor while enhancing the crispy coating.
- 1/2 tsp cayenne pepper: Gives a pleasant, mild heat to awaken the taste buds.
- 1/2 tsp black pepper: Grounds the seasoning with a subtle peppery kick.
- 1/2 tsp dried oregano: Adds a lovely herbal hint in every bite.
- 1/2 tsp salt: Essential for amplifying all the wonderful flavors.
- 2 large eggs: Bind the flour coating to the onion for that impeccable crunch.
- 1 cup milk: Moistens the egg wash, ensuring even coverage of the coating.
- Vegetable or canola oil: For deep frying to golden, crispy perfection.
- 1/2 cup mayonnaise: Base of the signature dipping sauce adding creaminess.
- 2 tbsp ketchup: Brings sweetness and a touch of tang to the sauce.
- 2 tbsp prepared horseradish: Gives the sauce its distinctive spicy punch.
- 1/2 tsp paprika: For a bit of smoky flavor in the dipping sauce.
- 1/2 tsp salt: Balances the sauce flavors perfectly.
- 1/4 tsp garlic powder: Enhances the sauce with gentle garlic notes.
- 1/4 tsp dried oregano: Brings herbal complexity to the dipping sauce.
- Pinch of black pepper: Adds subtle seasoning to the sauce.
- Dash of cayenne pepper (optional): For those who like their sauce with a little extra kick.
How to Make Outback Steakhouse Bloomin’ Onion Recipe
Step 1: Prepare the Onion “Bloom”
Start by trimming about half an inch off the top of your onion and peeling it carefully, making sure to keep the root intact so it holds together. Using a sharp knife, slice 12 to 16 cuts all around the onion, stopping before you reach the root end. This creates those beautiful “petals” that will bloom open when fried. Gently turn the onion upside down and coax the layers apart, giving it that signature flower look.
Step 2: Mix the Seasoned Flour
In a large bowl, combine the flour with paprika, garlic powder, onion powder, cayenne, black pepper, oregano, and salt. This blend is what makes the coating flavorful and colorful, so be sure to whisk everything together well to distribute the spices evenly.
Step 3: Prepare the Egg Wash
In a separate bowl, whisk together the eggs and milk until thoroughly combined. This mixture will help the flour coating stick perfectly to each onion petal in two solid layers of delicious crunch.
Step 4: Coat the Onion
Start by dredging the onion in the seasoned flour, making sure each petal is generously covered. Then dip it into the egg wash, letting the excess drip off, and return it to the flour for a second coat. Press the flour onto the petals to ensure every inch is covered with flavorful, crispy goodness.
Step 5: Chill Before Frying
Place the coated onion in the refrigerator for about 30 minutes to firm up the coating. This step is crucial because it helps the breading stay put during frying, so your onion comes out perfectly crisp instead of soggy or crumbly.
Step 6: Deep Fry the Bloomin’ Onion
Heat your vegetable or canola oil to 375°F (190°C) in a deep fryer or large pot. Carefully lower the onion, root side up, into the hot oil. Fry for 6 to 8 minutes until the edges are golden brown and irresistibly crispy. Drain on paper towels to remove any excess oil before serving.
Step 7: Make the Signature Dipping Sauce
While the onion chills, whisk together mayonnaise, ketchup, horseradish, paprika, salt, garlic powder, oregano, black pepper, and, if you like, a dash of cayenne pepper. Chill this sauce to let the flavors meld—it’s the perfect tangy, spicy complement to the crunchy onion.
Step 8: Serve It Up
Place your blooming masterpiece on a platter with the dipping sauce in the center or on the side. Serve hot for the ultimate crispy, savory experience that’s sure to impress anyone lucky enough to share your kitchen adventure.
How to Serve Outback Steakhouse Bloomin’ Onion Recipe
Garnishes
A sprinkle of fresh chopped parsley or a bit of shredded sharp cheddar cheese can add an extra layer of flavor and a pop of color. You might also enjoy some freshly cracked black pepper for a subtle finish right before serving.
Side Dishes
The Outback Steakhouse Bloomin’ Onion Recipe pairs perfectly with creamy mashed potatoes, a crisp green salad, or even a side of tangy coleslaw. These sides balance the richness of the fried onion and create a well-rounded meal experience.
Creative Ways to Present
For a fun twist, try serving the bloomin’ onion petals individually, skewered with toothpicks for easy finger food at parties. You could also arrange the onions around a platter of grilled steak or chicken to keep the Outback theme going strong.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the bloomin’ onion in an airtight container in the refrigerator for up to two days. The crispiness might soften slightly, but reheating can help bring back some crunch.
Freezing
Freezing fried onions is not recommended because they tend to lose their texture and turn soggy after thawing. It’s best to make this recipe fresh for crispy, delicious results every time.
Reheating
To reheat your leftover bloomin’ onion, place it on a baking sheet in a 350°F (175°C) oven for 10 to 15 minutes. This helps restore crispness better than microwaving, which can make the coating chewy.
FAQs
Can I use a regular onion instead of a sweet onion?
While you can, sweet onions like Vidalia are preferred because their natural sweetness balances the spicy, savory coating perfectly. Regular onions often have a stronger bite, which might overpower the dish.
What oil is best for frying the bloomin’ onion?
Vegetable or canola oil works wonderfully because they have a high smoke point and neutral flavor, ensuring the onion cooks evenly and crisply without imparting any unwanted tastes.
Can I prepare the dipping sauce ahead of time?
Absolutely! The sauce benefits from chilling in the fridge for at least 30 minutes before serving, which lets the flavors meld into a creamy, zesty dip.
Is there a vegetarian alternative to the dipping sauce?
You could swap mayo for a plant-based alternative and ensure your horseradish sauce and ketchup are vegan-friendly. The spicy, tangy profile will remain just as delightful.
How do I keep the onion petals from falling apart during frying?
Keeping the root intact and chilling the coated onion before frying are both critical steps that help hold the petals together. Also, avoid overcrowding the fryer to ensure even cooking and sturdy petals.
Final Thoughts
There’s something so joyful about recreating the Outback Steakhouse Bloomin’ Onion Recipe right at home. It’s a dish that invites sharing, crunching, and savoring with every bite. Once you try it, this blooming marvel will quickly become a beloved favorite that turns any mealtime into a special occasion. So grab a big, sweet onion, some simple ingredients, and get ready to wow your taste buds like never before!
Print
Outback Steakhouse Bloomin’ Onion Recipe
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 38 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
This copycat Outback Steakhouse Bloomin’ Onion recipe recreates the iconic crispy and flavorful deep-fried onion with a zesty horseradish dipping sauce. The large sweet onion is carefully sliced into petals, coated in a seasoned flour and egg batter, then deep-fried to golden perfection. Served hot with a creamy, tangy sauce, this appetizer is perfect for sharing and impressing guests.
Ingredients
Onion and Batter
- 1 large sweet onion (such as Vidalia)
- 3 cups all-purpose flour
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 2 large eggs
- 1 cup milk
- Vegetable or canola oil (enough for deep frying)
Dipping Sauce
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 2 tbsp horseradish (prepared)
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp dried oregano
- Pinch of black pepper
- Dash of cayenne pepper (optional)
Instructions
- Prepare the onion: Cut off 1/2 inch from the top of the onion and peel it, keeping the root end intact. Make 12 to 16 vertical cuts around the onion to create petal shapes, being careful not to cut through the root. Turn the onion over and gently separate the petals to open it up.
- Mix dry coating: In a large bowl, combine the all-purpose flour with paprika, garlic powder, onion powder, cayenne pepper, black pepper, dried oregano, and salt, mixing well to ensure even seasoning.
- Prepare egg wash: In a separate bowl, whisk together the eggs and milk until smooth and well combined.
- Coat the onion: Dredge the prepared onion thoroughly in the seasoned flour mixture, making sure to get the flour into all the petals. Then dip the onion into the egg and milk mixture, coating it completely. Return the onion to the flour mixture for a second coating, pressing the flour into the petals for a thick, even crust.
- Chill to set coating: Place the coated onion in the refrigerator for 30 minutes to allow the batter to firm up and stick well during frying.
- Deep fry the onion: Heat vegetable or canola oil in a deep fryer or large pot to 375°F (190°C). Carefully lower the onion into the hot oil, root side up, and fry for 6 to 8 minutes until the coating is golden brown and crispy. Remove the onion using tongs or a slotted spoon and drain on paper towels to remove excess oil.
- Make the dipping sauce: In a small bowl, combine mayonnaise, ketchup, prepared horseradish, paprika, salt, garlic powder, dried oregano, black pepper, and optional cayenne pepper. Stir until smooth and well blended. Chill the sauce in the refrigerator until ready to serve.
- Serve: Place the hot bloomin’ onion on a serving platter with the chilled dipping sauce in the center or on the side. Serve immediately for the best crispy texture and flavor.
Notes
- Use a sharp knife to make clean cuts in the onion for easy separation of petals.
- Cooling the coated onion before frying helps set the batter and prevents it from falling off in the oil.
- Maintain the oil temperature at 375°F to ensure even cooking and prevent greasiness.
- Use a large enough pot and sufficient oil to allow the onion to float freely while frying.
- The dipping sauce can be made a day ahead to allow flavors to meld.
- For a spicier kick, increase the cayenne pepper in the flour mixture or dipping sauce.
