Step-by-Step Instructions
Step 1: Prepare the Onion
1. Peel the onion and cut off the top (stem end), leaving the root intact.
2. Place the onion root-side down. Starting ½ inch from the root, make a downward cut all the way to the cutting board.
3. Rotate the onion and continue cutting until you’ve made 12–16 evenly spaced cuts.
4. Gently separate the onion “petals” to resemble a blooming flower.
Step 2: Make the Seasoned Flour
In a large bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, pepper, and cayenne. Mix well.
Step 3: Prepare the Wet Batter
In another bowl, whisk together the eggs and milk until smooth.
Step 4: Coat the Onion
1. Dredge the onion in the seasoned flour mixture, making sure it gets between all the petals. Shake off the excess.
2. Dip the onion into the egg mixture until fully coated.
3. Return it to the flour mixture for a second coating, pressing the flour into all the crevices.
Step 5: Fry the Onion
1. Heat oil in a deep fryer or heavy pot to 375°F (190°C). The oil should be deep enough to fully submerge the onion.
2. Carefully lower the onion, cut-side down, into the oil. Fry for 6–8 minutes, until golden brown and crispy.
3. Remove and drain on paper towels.
Step 6: Make the Sauce
In a small bowl, whisk together mayonnaise, ketchup, horseradish, paprika, garlic powder, salt, and pepper. Refrigerate until ready to serve.
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Why Everyone Loves This Recipe
Crispy outside, tender inside – The onion is soft and sweet in the center, with a crunchy, flavorful coating.
Restaurant-quality at home – No need to head to Outback Steakhouse—you can achieve the same results in your own kitchen.
Perfect for sharing – It’s a fun, interactive appetizer that guests can pull apart petal by petal.
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Pro Tips for Success
Choose the right onion: Sweet onions like Vidalia or Walla Walla are best for flavor and size.
Double-coating is key: Flour → Egg → Flour again ensures maximum crunch.
Maintain oil temperature: If the oil is too hot, the outside will burn before the inside cooks; too cool, and the onion will absorb oil and turn soggy.
Use a spider strainer or tongs: This makes lifting the onion out of hot oil much safer and easier.
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Serving Suggestions
Serve the Bloomin’ Onion with the dipping sauce in the center for an authentic presentation.
Pair it with steak, ribs, or burgers for the ultimate restaurant-style meal at home.
Add a side of loaded fries, a crisp salad, or onion rings for a complete feast.
For drinks, cold beer or a refreshing iced tea complements the rich flavors perfectly.
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Final Thoughts
The Outback Steakhouse Bloomin’ Onion isn’t just an appetizer—it’s an experience. With its dramatic presentation, crunchy coating, and addictive dipping sauce, it always steals the spotlight at the table. The best part? You
don’t need special equipment or complicated techniques. Just a few basic ingredients and simple steps are all it takes to master this legendary recipe.
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