Outback Steakhouse Bloomin’ Onion
Recreate the iconic Bloomin’ Onion at home with this step-by-step recipe. A single large onion is carefully cut into a “blooming” flower shape, coated in a seasoned batter, and deep-fried to crispy, golden-brown perfection. It’s a fun and impressive appetizer that pairs perfectly with a tangy, spicy dipping sauce.
Outback Steakhouse Bloomin’ Onion
Ingredients:
For the Bloomin’ Onion:
Instructions:
- Prepare the Onion: Peel the large sweet onion and cut off the non-root end. Place the onion root-side down and make 16-20 cuts from the top down, leaving about ½ inch uncut at the root to keep the onion intact. Gently separate the onion “petals” by carefully pulling them apart.
- Set Up Dredging Stations: In a large bowl, whisk together the 2 cups of flour, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper for the seasoned flour mixture. In a separate bowl, whisk together the eggs and milk until smooth to create the batter.
- Coat the Onion: Dip the prepared onion into the seasoned flour mixture, making sure to coat each petal thoroughly. Gently shake off any excess flour. Next, dip the onion into the egg and milk mixture, ensuring it is well coated, then return it to the flour mixture for a second coating. Be sure each petal is covered.
- Heat Oil & Fry: Heat enough vegetable oil in a deep fryer or a large, deep pot to 375°F (190°C). The oil should be deep enough to fully submerge the onion. Carefully lower the coated onion into the hot oil, root-side up. Fry for 5-7 minutes, or until the onion is golden brown and crispy. Use a slotted spoon to remove the onion from the oil and place it on a paper towel-lined plate to drain excess oil.
- Make the Dipping Sauce: In a small bowl, mix together the mayonnaise, ketchup, horseradish, paprika, salt, black pepper, and cayenne pepper until well combined. Adjust seasoning to taste.
- Serve: Place the Bloomin’ Onion on a serving platter and serve warm with the dipping sauce in the center or on the side. Enjoy!
