Outback Steakhouse’s Bloomin’ Onion is one of the most legendary appetizers on chain restaurant menus.
This enormous onion is sliced into petals, breaded and fried into a crispy, golden brown flower-shaped treat.
It’s served alongside a unique creamy and tangy Bloomin’ Onion dipping sauce that customers crave.
While typically an indulgent restaurant-only order, it’s entirely possible to recreate Outback’s signature Bloomin’ Onion right in your own kitchen. This will allow you to save money and wow guests with this spectacular fried onion masterpiece anytime.
Ingredients You’ll Need
Recreating the Outback Bloomin’ Onion requires just a handful of ingredients, most of which you likely have in your pantry and fridge already:
Large Yellow Onions – Select the biggest, roundest onions you can find. The larger the onion, the better it will bloom into petals.
All-Purpose Flour – This will be used to dredge the onion petals before dipping into the batter.
Baking Powder – Helps lighten the batter so the Bloomin’ Onion fries up extra crispy.
Beer Batter Mix – The key ingredient to give the Bloomin’ Onion its distinctive crispy, lace-like coating.
Egg and Milk – Mixed together to create the dip before dredging in batter.
Seasonings – Salt, pepper and paprika add flavor. Outback Steakhouse uses proprietary seasoned salt on theirs as well.
Oil for Frying – Use vegetable, canola or peanut oil. You’ll need a lot!
Step-by-Step Bloomin’ Onion Recipe
1. Choose an Onion
Select the roundest, largest yellow onion you can find.
Peel off only the very outermost papery layer. Leave root end intact.
2. Mix the Dredge
In a shallow dish, mix together flour, baking powder and seasoning salt.
3. Make the Beer Batter
Prepare beer batter mix according to package instructions.
The batter should coat the back of a spoon but still be pourable like pancake batter.
4. Slice the Onion into Petals
Turn onion root side up and make 4 vertical cuts, leaving about 1-2 inches uncut at the bottom.
Then make 4 horizontal cuts. Be careful not to cut all the way through to the root area.
Gently separate petals, opening onion and loosening layers.
5. Coat Petals in Flour
Dredge all onion petals thoroughly in the seasoned flour mixture, coating both sides.
Shake off any excess flour between layers.
6. Dip Petals in Batter
One at a time, dip floured onion petals into the prepared beer batter, allowing excess to drip off.
7. Deep Fry Bloomin’ Onion
Using tongs, carefully add battered onion petals into hot oil (375°F) without overcrowding.
Fry 2-3 minutes until golden brown, occasionally opening petals wider with tongs or spoon.
8. Drain and Season
Remove cooked Bloomin Onion to a paper towel lined plate to drain excess oil.
Generously season with Outback’s signature seasoned salt or salt and pepper.
How to Cut and Separate Onion into Petals
Cutting the onion properly before battering and frying is the key to getting it to open up into a flower shape. Follow this visual guide:
1. Root Side Up
Place peeled onion on a cutting board with root end facing upwards. This keeps layers intact.
2. Vertical Cuts
Use a large sharp knife to slice vertically downward, making 4 evenly spaced cuts around onion. Stop about 1-2 inches from the root.
3. Horizontal Cuts
Now make 4 horizontal cuts to connect the vertical slices, again stopping short of the root area by 1-2 inches.
4. Separate Petals
Gently pull apart onion petals layer from outermost to innermost to open up flower.
Take care not to tear layers or cut all the way through root area.
5. Rinse and Pat Dry
Carefully rinse under water to remove any debris between layers.
Gently pat dry with paper or kitchen towels.
When slicing, coating and frying your onion this way, you’ll achieve maximum surface area for extra crispy bloomin’ deliciousness!
How Long to Fry Bloomin’ Onion
Frying the battered onion petals to crisp, golden perfection without burning takes some finesse. Follow these guidelines:
Ingredients
1/3 cup cornstarch
1 1/2 cup flour
2 teaspoons garlic minced
2 teaspoons paprika
1 teaspoon salt
2 teaspoons pepper
12 ounce beer
4 Vidalia onions or other large sweet onion
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
Instructions
Continued on next page (page 2)
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