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
Scale
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.
