Name: Outback Steakhouse Bloomin' Onion
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 large sweet onion; 2½ cups all-purpose flour; 1 tablespoon paprika; 1 teaspoon cayenne pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried oregano; 1 teaspoon black pepper; 2 large eggs; 1 cup milk; Vegetable oil for frying; ½ cup mayonnaise; 2 tablespoons ketchup; 2 tablespoons horseradish; ¼ teaspoon paprika; ¼ teaspoon garlic powder; ¼ teaspoon dried oregano; Salt and pepper to taste

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The Outback Steakhouse Bloomin' Onion is a dramatic and delicious appetizer made from a whole onion that's cut to open like a flower, battered with seasoned flour, and deep-fried until golden and crispy. It’s paired with a creamy, zesty dipping sauce that perfectly complements each flavorful bite.

Why You’ll Love This Recipe

I love how this Bloomin' Onion turns an everyday ingredient into a restaurant-quality appetizer right at home. The crispy texture, bold seasoning, and creamy dipping sauce come together in a way that's impossible to resist. I find it perfect for parties, game days, or just whenever I want to treat myself with something indulgent and fun to eat.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the onion:

1 large sweet onion
2½ cups all-purpose flour
1 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon black pepper
2 large eggs
1 cup milk
Vegetable oil for frying

For the dipping sauce:

½ cup mayonnaise
2 tablespoons ketchup
2 tablespoons horseradish
¼ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon dried oregano
Salt and pepper to taste

Directions

Cut about ½ inch off the top of the onion and peel the outer layer. Place the onion cut-side down and make 16 vertical cuts all around, stopping just before the root so the onion stays intact. Flip it over and gently separate the petals.
Soak the cut onion in ice water for 2 hours. This helps it open up more and get crispier when fried. Pat dry afterward.
In one bowl, mix the flour, paprika, cayenne, garlic powder, onion powder, oregano, and black pepper. In another bowl, whisk the eggs with the milk.
Coat the onion in the seasoned flour mixture, making sure all the petals are covered. Then dip it in the egg mixture, and coat it again in the flour mixture for a second layer.
Heat oil in a deep fryer or large pot to 350°F (175°C). Carefully place the onion cut-side down into the oil and fry for about 10 minutes, until golden and crispy. Drain on paper towels.
For the sauce, mix the mayonnaise, ketchup, horseradish, paprika, garlic powder, oregano, salt, and pepper in a small bowl.
Serve the crispy onion with the dipping sauce on the side.

Servings and Timing

Servings: 4 to 6 people
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Variations

I sometimes add more cayenne or hot sauce to the batter for a spicier version.
For a cheesy touch, I sprinkle Parmesan over the onion just after frying.
When I want an herby flavor, I add fresh parsley or chives to the batter.
I’ve used gluten-free flour before for a gluten-free version, and it turned out great.
Occasionally, I switch up the sauce and serve it with ranch or spicy mayo for something different.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I place the onion in a 350°F (175°C) oven for about 10 minutes so it gets crispy again. I avoid microwaving it since that tends to make it soggy.

FAQs

How do I get the onion petals to open up like a flower?

I always soak the cut onion in ice water for a couple of hours. It really helps the petals to fan out beautifully and makes for a better fry.

Can I prep the onion in advance?

Yes, I often cut and batter the onion ahead of time and keep it chilled until I'm ready to fry it. It saves time when I'm cooking for guests.

What kind of onion should I use?

I like using a large sweet onion, like a Vidalia. It’s mild and has just the right size and flavor for this recipe.

Can I bake or air fry instead of deep frying?

I’ve tried air frying with decent results, though it’s not quite as crispy. Baking works too, but it does change the texture. It’s a good option if I want something lighter.

Is the sauce necessary?

The onion is great on its own, but I think the sauce adds a lot. Sometimes I make extra and use it for fries or sandwiches too.

Conclusion

Making a Bloomin' Onion at home is easier than it looks and always a crowd-pleaser. I love how it turns something as simple as an onion into a crunchy, flavorful appetizer that brings the steakhouse experience to my kitchen. With a bit of prep and a few pantry staples, I can enjoy this iconic dish anytime I want.

Outback Steakhouse Bloomin' Onion

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Author: Sue
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 4–6 servings
Category: Appetizer
Method: Frying
Cuisine: American
Diet: Vegetarian

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Description

The Outback Steakhouse Bloomin' Onion is a crispy, golden appetizer made from a large sweet onion cut to bloom like a flower, battered in seasoned flour, deep-fried, and served with a tangy dipping sauce.

Instructions

Cut about ½ inch off the top of the onion and peel it. Place cut-side down and make 16 vertical cuts, stopping ½ inch from the bottom. Gently separate the petals.
Soak the onion in ice water for 2 hours, then remove and pat dry.
Mix flour with paprika, cayenne, garlic powder, onion powder, oregano, and pepper in one bowl. Whisk eggs and milk in another bowl.
Dredge the onion in the flour mixture, shake off excess, dip in egg mixture, then coat again with flour mixture, pressing to adhere.
Heat oil to 350°F (175°C). Fry the onion cut-side down for about 10 minutes until golden. Drain on paper towels.
Mix mayonnaise, ketchup, horseradish, paprika, garlic powder, oregano, salt, and pepper to make the dipping sauce.
Serve the fried onion with the dipping sauce.