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The Outback Steakhouse Blooming Onion is an iconic appetizer that has become a favorite in many households. Known for its crispy, flavorful petals and served with a tangy dipping sauce, this dish is a crowd-pleaser that is perfect for parties, game days, or a fun family dinner. I remember the first time I tried the Blooming Onion at Outback Steakhouse—it was love at first bite. The combination of the crispy exterior and the tender, sweet onion inside, paired with the dipping sauce, was simply irresistible. Making this dish at home allows you to enjoy it fresh and hot right out of the fryer, and it’s surprisingly easy to prepare. Follow this recipe to recreate the magic of the Outback Steakhouse Blooming Onion in your own kitchen.
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Ingredients:
1 large white onion
2 1/2 cups all-purpose flour
2 tablespoons paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon oregano
Salt and pepper to taste
2 large eggs
1 1/2 cups milk
1 quart vegetable oil
Chipotle, Thousand Island, or other dipping sauce (optional)
Instructions:
Step 1: Prepare the Onion
Cut the Onion:
Cut off ½-inch from the pointy end of the onion while leaving the root end intact. This helps to hold the onion together while cooking.
Remove the papery skin from the onion.
Slice the Onion:
Place the onion cut-side down on a cutting board.
Starting ¾-inch from the root, make vertical cuts downward all the way to the cutting board using a sharp knife.
Repeat the vertical cuts around the onion about 1/2-inch apart, ensuring not to overlap with previous cuts. Aim for 10-15 cuts in total.
Turn the onion over and gently use your fingers to open up the “petals” of the onion until it resembles a flower. Set the onion aside.
Step 2: Prepare the Coating
Make the Flour Mixture:
In a medium bowl, combine 2 1/2 cups of all-purpose flour, 2 tablespoons of paprika, 1 teaspoon of cayenne pepper, 1 teaspoon of garlic powder, 1/2 teaspoon of oregano, and salt and pepper to taste. Mix well and set aside.
Make the Egg Mixture:
In another medium bowl, whisk together 2 large eggs and 1 1/2 cups of milk until combined. Set aside.
Step 3: Coat the Onion
First Coating:
Dip the prepared onion into the flour mixture, making sure to cover it completely. Gently shake off any excess flour.
Egg Mixture:
Dip the floured onion into the egg mixture, ensuring it is fully covered. Let the onion soak in the batter for about 10 minutes for the best results.
Second Coating:
Return the onion to the flour mixture and coat it again thoroughly. This double coating helps to achieve the crispy texture.
Step 4: Freeze the Onion
Freeze:
Place the coated onion on a plate and freeze it for 30-60 minutes. Freezing helps the coating to set and adhere better during frying.
Step 5: Fry the Onion
Heat the Oil:
Fill a deep fryer or a medium saucepan with about 3 inches of vegetable oil and heat it to 350°F (175°C). Use a thermometer to monitor the oil temperature.
Fry the Onion:
Once the oil is hot, carefully lower the frozen onion into the oil using a slotted spoon or a fryer basket.
Fry the onion for 3-4 minutes until it starts to turn golden brown.
Turn the onion over and continue frying for another 3-4 minutes until it is uniformly golden brown and crispy.
Drain and Serve:
Remove the fried onion from the oil and place it on a plate lined with paper towels to drain any excess oil.
Serve immediately with your favorite dipping sauce, such as Chipotle or Thousand Island dressing.
