Outback Steakhouse Bloomin’ Onion

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Instructions

  1. Prepare the Onion:

    • Peel the onion, leaving the root end intact. Slice about ½ inch off the top (the pointy end) to create a flat surface.

    • Place the onion cut-side down on a cutting board. Starting about ½ inch from the root, make a downward cut to the board. Repeat, making 16-20 evenly spaced cuts around the onion to create sections.

    • Gently turn the onion over and use your fingers to carefully separate the outer “petals.” You can also place the onion in a bowl of cold water for a few minutes to help it bloom open.

  2. Create the Dredging Stations:

    • In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.

    • In a separate, medium-sized bowl, whisk the eggs and milk until fully combined and smooth.

  3. Coat the Onion:

    • Place the prepared onion into the seasoned flour mixture. Use your hands to gently coat every petal, ensuring the flour gets into all the crevices. Shake off any excess flour.

    • Next, dip the floured onion into the egg wash, making sure it’s thoroughly coated.

    • Finally, give the onion a second coating in the seasoned flour mixture. This double-dredging is the secret to an extra-crispy crust.

  4. Heat the Oil and Fry:

    • Pour oil into a heavy-bottomed pot or deep fryer until it’s at least 3-4 inches deep. Heat the oil to 375°F (190°C).

    • 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 crispy.

    • Use a slotted spoon or spider strainer to remove the Bloomin’ Onion from the oil. Let it drain on a wire rack or a plate lined with paper towels.

  5. Make the Dipping Sauce:

    • While the onion fries, combine all the sauce ingredients—mayonnaise, ketchup, horseradish, paprika, salt, black pepper, and cayenne—in a small bowl. Stir until smooth.

  6. Serve:

    • Transfer the hot, crispy Bloomin’ Onion to a serving plate. Place the dipping sauce in a small bowl in the center or serve it on the side. Enjoy immediately!

Tips for Success:

  • Patience is Key: Take your time cutting the onion. A sharp knife and careful cuts will ensure it blooms beautifully.

  • Oil Temperature: Use a deep-fry or candy thermometer to monitor the oil temperature. 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.

  • Safety First: Always lower food into hot oil away from you to avoid splashes.

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