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Crispy Outback Steakhouse Blooming Onion Recipe Easy Homemade Guide

crispy Outback Steakhouse blooming onion recipe - featured image
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This recipe recreates the iconic Outback Steakhouse blooming onion with a crispy, flavorful batter and a tangy dipping sauce. Perfect for casual get-togethers and game nights, it delivers restaurant-quality crunch at home.

Ingredients

Scale
  • 1 large sweet onion (Vidalia or Walla Walla preferred)
  • 2 ½ cups all-purpose flour
  • 1 tablespoon paprika (smoked paprika optional)
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup buttermilk (or whole milk with 1 tablespoon vinegar as substitute)
  • 2 large eggs
  • Vegetable oil for frying (about 4 cups, peanut oil recommended)
  • Dipping sauce:
  • ½ cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon prepared horseradish
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Peel the sweet onion and trim the stem end slightly, leaving the root intact to hold the bloom together. Place the onion cut-side down on a cutting board.
  2. Slice downward about ¼ inch apart, making 12-16 cuts without cutting through the root. The onion should open like a flower when shaken gently.
  3. Submerge the cut onion in ice water for 30 minutes to separate petals and add crispness.
  4. In a bowl, whisk together buttermilk and eggs until smooth to make the wet batter.
  5. In a separate large bowl, combine flour, paprika, cayenne, garlic powder, onion powder, oregano, thyme, salt, and pepper to make the dry batter.
  6. Remove the onion from ice water and shake off excess. Dip the onion into the wet batter, ensuring coverage between petals.
  7. Dredge the onion in the dry batter, coating thoroughly and pressing flour between petals.
  8. Dip the onion again into the wet batter, then again into the dry batter for a double coating.
  9. Heat oil in a deep frying pan or Dutch oven to 350°F (175°C). Use a thermometer to maintain temperature.
  10. Carefully lower the onion cut side down into hot oil using tongs. Fry for 3-4 minutes until golden brown and crisp, flipping if needed. Remove and drain on a wire rack or paper towels.
  11. While frying, whisk together all dipping sauce ingredients and chill until serving.
  12. Serve the blooming onion hot and crispy with the dipping sauce on the side.

Notes

Use a thermometer to keep oil at 350°F for best results. Double-dip the onion in batter and flour for a thick, crunchy coating. Soaking the onion in ice water helps petals separate and adds crispness. Drain on a wire rack to avoid sogginess. Fry one onion at a time to avoid overcrowding and temperature drop. For a healthier option, use an air fryer at 360°F for 20-25 minutes, flipping halfway.

Nutrition

Keywords: blooming onion, Outback Steakhouse, crispy onion, appetizer, fried onion, homemade blooming onion, dipping sauce

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