Outback Steakhouse Bloomin’ Onion

When it comes to iconic restaurant appetizers, few dishes steal the spotlight quite like the Outback Steakhouse Bloomin’ Onion. This golden, deep-fried masterpiece isn’t just a feast for the palate—it’s a showstopper at the dinner table. As a professional chef with a passion for unlocking the secrets behind your favorite restaurant dishes, I’m excited to walk you through a detailed, step-by-step recreation of this beloved appetizer.

Whether you’re entertaining friends or just craving that crave-worthy crunch, this recipe will deliver the perfect balance of crispy coating and tender onion strands, complete with that bold, zesty dipping sauce.

What Is a Bloomin’ Onion?

The Bloomin’ Onion is a culinary marvel—essentially a colossal onion carved into a blooming flower shape, then dredged in a seasoned flour mixture and deep-fried until irresistibly crispy. It’s often served with a creamy, spicy dipping sauce that complements the sweetness of the onion and the crunch of the coating.

Originating from Outback Steakhouse, this dish is both a visual centerpiece and a flavor bomb, capturing the heart of onion ring lovers and deep-fried food fanatics alike.

Why This Homemade Version Stands Out

Recreating the Outback Steakhouse Bloomin’ Onion at home isn’t just about mimicking a favorite—it’s about elevating it. Here’s why this version stands out:

• Fresh Ingredients: You’re in control of everything—quality of the oil, freshness of the onion, and seasoning balance.
• Crispier Coating: With a few pro tips, you’ll achieve a shatteringly crisp texture without overcooking the onion.
• Customizable Heat: Crank up the cayenne or mellow it down to suit your spice preference.
• No Need for Restaurant Reservations: Save the trip and bring the restaurant experience to your own kitchen.

Ingredients You’ll Need

For the Bloomin’ Onion:

• 1 large sweet onion (Vidalia or Texas Sweets are ideal)
• 1 cup all-purpose flour
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 large egg
• 1 cup whole milk
• Vegetable oil for frying (preferably canola or peanut oil)

For the Signature Dipping Sauce:

• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 2 tablespoons prepared horseradish
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• Pinch of cayenne pepper
• 1/2 teaspoon white vinegar (optional, for brightness)

Kitchen Equipment Needed

• Sharp chef’s knife or onion blossom cutter
• Large mixing bowls
• Deep fryer or heavy-bottomed pot
• Slotted spoon or spider strainer
• Paper towels for draining
• Thermometer (for oil temp control)

Step-by-Step: How to Make the Outback Steakhouse Bloomin’ Onion

Step 1: Prep the Onion

1. Peel the outer skin of the onion and trim about ½ inch off the pointed end (leave the root intact—it holds the onion together).
2. Place the onion root-side down. Starting ½ inch from the root, make a vertical cut straight down. Repeat around the onion, creating 12–16 evenly spaced cuts.
3. Gently separate the layers to “bloom” the petals, being careful not to break them off.

Chef’s Tip: Soak the sliced onion in ice water for 30 minutes to help it open up and enhance the crispiness during frying.

Step 2: Mix the Dry Coating

In a bowl, whisk together flour, paprika, garlic powder, onion powder, cayenne, oregano, thyme, salt, and pepper. This spice blend delivers that signature Outback Bloomin’ Onion flavor.

Step 3: Make the Egg Wash

In another bowl, whisk the egg and milk together until fully combined. This acts as the glue for the seasoned flour to adhere to each petal.

Step 4: Dredge the Onion

1. Drain and dry the onion thoroughly.
2. Place the onion in the flour mixture and coat generously, getting between all the petals.
3. Dip into the egg wash, ensuring full coverage.
4. Return to the flour mixture for a second dredge, pressing the flour into the petals for an extra-crispy coating.

Step 5: Fry to Perfection

1. Heat oil in a deep fryer or pot to 375°F (190°C).
2. Carefully lower the onion into the oil, cut-side down first. Fry for about 3 minutes, then gently flip and cook another 3–4 minutes until golden brown.
3. Remove with a slotted spoon and drain on paper towels.

Safety Note: Avoid overcrowding the fryer and always monitor oil temperature to prevent soggy onions.

Step 6: Whip Up the Dipping Sauce

While the onion drains, mix all sauce ingredients in a small bowl. Taste and adjust seasoning—more horseradish for heat, or vinegar for tang.

Pro Tips for the Best Bloomin’ Onion

• Choose the Right Onion: Sweet onions like Vidalia hold up best and deliver the most flavor.
• Double Dredge: Essential for that thick, crispy crust.
• Oil Temperature Matters: Too cool and the coating will be greasy; too hot and the onion may burn before cooking through.
• Bloom with Care: Be gentle when separating the petals. They should look like a flower, not fall apart.

Serving Suggestions

Pair your Outback Steakhouse Bloomin’ Onion with:

• A cold beer or crisp white wine
• Grilled steak or barbecue chicken
• A loaded baked potato or ranch-seasoned fries
• As a game day appetizer or centerpiece for casual entertaining

Serve it hot and fresh—this is a dish best enjoyed immediately.

Variations to Try

Looking to put a creative spin on the classic?

Spicy Southwest Bloomin’ Onion

Add chili powder, cumin, and lime zest to the flour mix. Swap the dipping sauce for chipotle mayo.

Cheese-Stuffed Bloomin’ Onion

Sprinkle shredded cheddar between petals before the second flour dredge for a melty surprise.

Air-Fried Version

Not quite as crispy but much lighter. Spray generously with oil and cook at 375°F for 20 minutes, flipping halfway.

How to Reheat Leftovers (If There Are Any!)

While nothing beats fresh, you can revive leftovers:

• Oven: Bake at 375°F for 10–12 minutes.
• Air Fryer: Reheat at 375°F for 5–6 minutes.
• Avoid the Microwave: It turns the crispy coating soggy.

Final Thoughts

The Outback Steakhouse Bloomin’ Onion isn’t just a fried appetizer—it’s an experience. Recreating it at home brings both the wow factor and the satisfaction of knowing you made it happen. With just a bit of prep and a good oil thermometer, you’ll master this restaurant classic and wow your family and friends with every golden petal.

Outback Steakhouse Bloomin’ Onion

This Outback Steakhouse Bloomin’ Onion recipe brings the iconic, crispy, deep-fried appetizer to your kitchen—featuring a golden battered onion “bloom” and a bold, creamy dipping sauce. Perfect for parties, game day, or a restaurant-style night in.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 10 minutes mins

Course Appetizer, Snack

Cuisine American

Servings 4

Calories 610 kcal

Ingredients

  

For the Bloomin’ Onion:

• 1 large sweet onion Vidalia preferred
• 1 cup all-purpose flour
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• ½ tsp cayenne pepper
• ½ tsp dried oregano
• ½ tsp dried thyme
• 1 large egg
• 1 cup whole milk
• Vegetable oil for deep frying canola or peanut oil

For the Dipping Sauce:

• ½ cup mayonnaise
• 2 tbsp ketchup
• 2 tbsp prepared horseradish
• 1 tsp paprika
• ½ tsp garlic powder
• ¼ tsp salt
• Pinch of cayenne pepper
• ½ tsp white vinegar optional

Instructions

 

Prepare the Onion:

• Cut off ½ inch from the top of the onion and peel.
• Place onion root-side down. Make 12–16 evenly spaced cuts downward, stopping ½ inch from the root.
• Gently spread the petals and soak in ice water for 30 minutes. Drain and pat dry.

Mix the Flour Coating:

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

Make the Egg Wash:

• In a separate bowl, whisk egg and milk until smooth.

Dredge the Onion:

• Coat onion in the flour mixture, getting between petals.
• Dip in egg wash to fully coat.
• Return to flour mixture for a second coating. Press flour into petals.

Fry the Onion:

• Heat oil in a deep fryer or pot to 375°F (190°C).
• Carefully place onion in oil, cut-side down. Fry for 3 minutes.
• Gently flip and cook another 3–4 minutes until golden brown.
• Remove and drain on paper towels.

Prepare the Dipping Sauce:

• Combine all dipping sauce ingredients in a bowl. Mix well. Chill until ready to serve.

Serve:

• Place the bloomin’ onion on a platter, and serve with dipping sauce in the center or on the side.

Notes

• Best Onion Choice: Sweet onions like Vidalia offer the best flavor and tenderness.
• Make-Ahead Tip: You can prep the onion earlier in the day and refrigerate until ready to fry.
• Reheating: Reheat in an air fryer or oven at 375°F for 5–10 minutes for best texture.
• Air Fryer Option: Lightly spray dredged onion with oil and cook at 375°F for 15–18 minutes, flipping halfway.
• Extra Crunch: Double dredging is key—don’t skip it!