Description
This homemade version of the Outback Steakhouse Bloomin’ Onion features a large sweet onion cut into petal-like sections, breaded with a seasoned flour mixture, and deep-fried to crispy, golden perfection. Served with a creamy and tangy dipping sauce, this appetizer is a crowd-pleaser with a perfect balance of bold flavors and satisfying crunch.
Ingredients
Scale
Onion and Breading
- 1 large sweet onion (such as Vidalia)
- 3 cups all-purpose flour
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 2 large eggs
- 1 cup milk
- Vegetable or canola oil (enough for deep frying)
Dipping Sauce
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 2 tbsp prepared horseradish
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp dried oregano
- Pinch of black pepper
- Dash of cayenne pepper (optional)
Instructions
- Prepare the Onion: Cut off 1/2 inch from the top of the onion and peel it, keeping the root end intact. Make 12 to 16 vertical cuts around the onion to create petal-like sections, stopping just before the root to keep the onion intact. Turn the onion over and carefully separate the layers to resemble a blooming flower.
- Mix Dry Seasonings: In a large bowl, combine the all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, black pepper, dried oregano, and salt. Stir well to ensure even distribution of spices.
- Whisk Egg Mixture: In a separate bowl, whisk together the eggs and milk until smooth and combined. This will serve as the wet coating for the onion.
- Coat the Onion: Carefully dredge the prepared onion in the seasoned flour mixture, making sure to coat all the petals thoroughly. Then dip the onion in the egg and milk mixture, allowing excess to drip off. Finally, return the onion to the flour mixture for a second coating, pressing flour gently onto the petals to ensure a thick, even breading.
- Chill to Set Coating: Place the coated onion in the refrigerator for 30 minutes. This step helps firm up the breading so it adheres well during frying and maintains its shape.
- Heat Oil: Preheat vegetable or canola oil in a deep fryer or large pot to 375°F (190°C). The oil should be deep enough for the onion to be fully submerged while frying.
- Fry the Onion: Carefully place the onion root side up into the hot oil. Fry for 6 to 8 minutes until the onion is golden brown and crispy. Use tongs or a slotted spoon to remove it and drain excess oil on paper towels.
- Prepare the Dipping Sauce: In a small bowl, combine mayonnaise, ketchup, prepared horseradish, paprika, salt, garlic powder, dried oregano, black pepper, and a dash of cayenne pepper (if using). Mix until smooth and chill the sauce before serving to meld flavors.
- Serve: Serve the Bloomin’ Onion hot, with the chilled dipping sauce either on the side or in the center for dipping. Enjoy this classic appetizer fresh for the best flavor and texture.
Notes
- Use a large sweet onion like Vidalia for the best flavor and shape.
- Ensure oil temperature is steady at 375°F to achieve a crispy crust without absorbing too much oil.
- Press flour into the petals thoroughly to create a thick, crunchy coating.
- Chilling the coated onion before frying helps prevent breading from falling off.
- The dipping sauce can be made ahead and refrigerated to allow flavors to blend.
- Use a deep pot or fryer to safely deep-fry the onion without overcrowding.
- Be cautious when lowering and removing the onion from hot oil to avoid splashes.
