Introduction
Outback Steakhouse Bloomin’ Onion is one of the most iconic appetizers ever served in a restaurant. This crispy, golden-brown onion is cut to resemble a blooming flower, battered with seasoned flour, and fried to perfection. Served with a creamy, spicy dipping sauce, it’s crunchy, flavorful, and irresistible.
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The beauty of the Outback Steakhouse Bloomin’ Onion is that you don’t need to dine out to enjoy it. With a few simple ingredients and a little patience, you can make this famous appetizer at home. It’s perfect for game nights, family gatherings, or anytime you want to impress your guests with something fun and delicious.
Ingredients – Outback Steakhouse Bloomin’ Onion
For the Onion
1 large sweet onion (Vidalia works best)
2 cups all-purpose flour
1 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
2 large eggs
1 cup whole milk
Vegetable oil, for frying
For the Dipping Sauce
½ cup mayonnaise
2 tablespoons ketchup
1 tablespoon prepared horseradish
½ teaspoon paprika
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
Directions – Outback Steakhouse Bloomin’ Onion
Prepare the Onion
Peel the onion and cut off the top, leaving the root intact.
Place root-side down, and slice 16–20 cuts from top to root, stopping ½ inch from the base.
Gently separate the petals.
Season & Set Up Dredging
In a bowl, whisk together flour, paprika, cayenne, garlic powder, onion powder, salt, and pepper.
In another bowl, whisk eggs and milk until smooth.
Coat the Onion
Dip onion into flour mixture, coating each petal.
Shake off excess, dip into egg mixture, then back into flour for a second coating.
Fry the Onion
Heat oil in a deep pot to 375°F (190°C).
Fry onion root-side up for 5–7 minutes, until golden brown.
Remove with slotted spoon and drain on paper towels.
Prepare the Sauce
Mix mayonnaise, ketchup, horseradish, paprika, salt, pepper, and cayenne until creamy.
Serve & Enjoy
Place the Outback Steakhouse Bloomin’ Onion on a platter.
Serve warm with dipping sauce.
Tips & Variations for Outback Steakhouse Bloomin’ Onion
Best onion choice: Use Vidalia or other large sweet onions.
Spicier version: Increase cayenne or add chili powder.
Crispier texture: Double-fry onion for extra crunch.
Lighter option: Cook in air fryer at 370°F for 18–20 minutes.
Storage
Fridge: Store leftovers up to 2 days, reheat in oven/air fryer.
Freezer: Not recommended—loses crispiness.
Time & Yield
Prep Time: 15 minutes
Cook Time: 10 minutes
Custom Time (Resting/Draining): 5 minutes
Total Time: 30 minutes
Servings: 2–4 people
Tools Used
Sharp knife
Mixing bowls
Deep fryer or pot
Slotted spoon
Paper towels
FAQs about Outback Steakhouse Bloomin’ Onion
1. What’s the best onion for the Bloomin’ Onion?
Vidalia onions are best because they’re sweet and hold their shape.
2. Can I make an Outback Steakhouse Bloomin’ Onion in an air fryer?
Yes, coat as directed and air fry at 370°F for 18–20 minutes.
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3. How do I make the coating stick better?
Double-coat the onion (flour → egg → flour) and ensure the onion is dry before dredging.
4. Can I prepare the dipping sauce ahead of time?
Yes, make it up to 3 days in advance and store in the fridge.
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Final Thoughts
The Outback Steakhouse Bloomin’ Onion isn’t just an appetizer—it’s an experience. Crispy, golden petals paired with tangy dipping sauce make it a crowd-pleasing dish. Whether you’re hosting a party or enjoying a family dinner, this recipe will impress every time.
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