🧅🔥 Outback Steakhouse–Style Bloomin’ Onion
Serves: 2–4
Prep Time: 15 minutes
Cook Time: 10 minutes
🧅 Ingredients
For the Onion
- 1 large sweet onion (Vidalia-type)
- 1 cup all-purpose flour
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried oregano
- ½ tsp cayenne pepper (more for spicier)
- ½ tsp salt
- ½ tsp black pepper
Wet Batter
- 1 large egg
- 1 cup milk (or buttermilk)
- Optional: ½ cup water if you want a thinner batter
For Frying
- Oil for deep frying (canola or vegetable oil)
🍯 Bloomin’ Onion Sauce (Authentic Style)
(You’ll definitely want this!)
- ½ cup mayonnaise
- 2 tbsp ketchup
- 2 tbsp horseradish (prepared)
- ½ tsp paprika
- ¼ tsp garlic powder
- Salt & pepper to taste
- Optional: A few drops hot sauce
Mix together and refrigerate while you cook.
🔪 How to Cut the Bloomin’ Onion
- Slice ½ inch off the top of the onion (not the root).
- Place onion cut side down.
- Starting ½ inch from the root, cut into 12–16 vertical slices, like petals.
- Flip it over and gently separate the petals without breaking them.
(Tip: Dip the onion in cold water 10 minutes to help petals open.)
🍳 Breading the Onion
Dry Mix:
In a large bowl, combine:
- Flour
- Paprika
- Garlic powder
- Onion powder
- Oregano
- Cayenne
- Salt + pepper
Wet Mix:
Whisk together:
- Egg
- Milk
🧆 How to Bread & Fry Properly
1. Coat in Dry Mix
Place onion cut-side up in a bowl and spoon the seasoned flour all over every petal.
Shake off excess.
2. Coat in Wet Batter
Turn it upside down and dip into the egg-milk batter — coat well.
3. Coat Again in Dry Mix
Return the onion to the flour bowl.
Press flour into each petal for a thick crispy texture.
🍟 Frying
- Heat oil to 375°F (190°C) in a deep pot.
- Using tongs or a slotted spoon, carefully lower onion cut-side down into the oil.
- Fry 3–4 minutes, then flip.
- Fry another 3–4 minutes, until deep golden brown and crisp.
- Remove and drain on paper towels.
🍽️ Serve
Place on a plate, serve warm with Bloomin’ Onion Sauce in the center.
Crispy outside, tender inside — perfect.