Outback Steakhouse Bloomin’ Onion Recipe

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Instructions

1. Prepare the Onion:
Peel the onion and slice about 1/2 inch off the top (the pointy, non-root end). Place it root-side down on a cutting board. Using a sharp knife, make 16-20 vertical cuts downward from the top towards the root, being careful to stop about 1/2 inch from the bottom so the onion stays intact. Gently turn the onion over and use your fingers to carefully separate the inner “petals.”

2. Create the Seasoned Coating:
In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper until well combined.

3. Make the Wet Batter:
In a separate, medium-sized bowl, whisk the eggs and milk together until smooth and fully blended.

4. Coat the Onion:

  • First Coating: Place the prepared onion into the bowl of seasoned flour. Use your hands to sprinkle and press the flour mixture over the onion, ensuring every petal is thoroughly coated. Gently shake off any excess flour.

  • Wet Dip: Submerge the floured onion into the egg and milk batter, making sure it gets into all the crevices.

  • Second Coating: Transfer the onion back to the seasoned flour for a final, heavy coating. Again, take your time to coat each petal for the crispiest result.

5. Heat the Oil:
Pour enough vegetable oil into a heavy pot or deep fryer to fully submerge the onion. Heat the oil to 375°F (190°C). Using a cooking thermometer is highly recommended for accuracy.

6. Fry to Golden Perfection:
Carefully lower the coated onion into the hot oil, root-side up. Fry for 5-7 minutes, or until the entire onion is a deep golden brown and incredibly crispy. Remove with a slotted spoon or spider strainer and drain on a plate lined with paper towels.

7. Whip Up the Dipping Sauce:
While the onion is frying, combine all the sauce ingredients—mayonnaise, ketchup, horseradish, paprika, salt, black pepper, and cayenne—in a small bowl. Mix well.

8. Serve and Enjoy!
Transfer the hot Bloomin’ Onion to a serving plate. Place the dipping sauce in the center or serve it on the side. Pull apart the petals and enjoy immediately!

Tips for the Perfect Bloomin’ Onion

  • Chill for Easy Cutting: For cleaner cuts, pop the onion in the freezer for 15-20 minutes before slicing. This firms it up slightly.

  • Don’t Rush the Coating: The double-dredge in flour is key to a thick, crispy crust that won’t fall off. Be patient and get into all the nooks and crannies.

  • Maintain the Oil Temp: Frying at a consistent 375°F is crucial. If the oil is too cool, the onion will be greasy; if it’s too hot, the coating will burn before the onion cooks through.

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