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.
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
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.
Notes
- Use a large sweet onion like Vidalia for best results.
- Ensure the onion is thoroughly dry before battering to help the coating stick.
- Serve immediately after frying for optimal crispiness.
- For a healthier option, try baking or air frying.
Nutrition
- Serving Size: 1/4 onion with sauce
- Calories: 525
- Sugar: 6g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 6g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg
