Print

Crispy Outback Steakhouse Bloomin Onion Recipe

Outback Steakhouse Bloomin Onion Recipe - featured image
Print Recipe

A copycat recipe that replicates the iconic crispy, golden Outback Steakhouse Bloomin Onion with a perfectly seasoned batter and double frying technique for an addictive crunch.

Ingredients

Scale
  • 1 large sweet onion (Vidalia or Walla Walla recommended)
  • Vegetable oil (about 4 cups or enough to fill a deep pot to 3 inches)
  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 large egg (room temperature)
  • 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
  • For the dipping sauce:
  • 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon horseradish
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper to taste

Instructions

  1. Trim the top (stem end) of the onion and peel off the outer skin. Place the onion cut side down on a cutting board.
  2. Make 12-16 even vertical cuts from root to top, slicing almost all the way through but not cutting the root. Gently spread the onion petals outward to create the bloom.
  3. Rinse the onion under cold water to separate the petals, then pat dry with paper towels.
  4. In one large bowl, whisk together flour, paprika, garlic powder, salt, black pepper, and cayenne pepper.
  5. In a separate bowl, combine the egg and buttermilk; stir until smooth.
  6. Dip the onion into the buttermilk mixture, coating the petals well.
  7. Transfer the onion to the flour mixture, shaking gently to coat all petals evenly.
  8. Repeat dipping in buttermilk and flour again for extra crunch.
  9. Set the onion on a plate and let it rest for 10 minutes to help the batter stick.
  10. Pour oil into a deep pot or Dutch oven to about 3 inches deep and heat to 350°F (175°C).
  11. Carefully place the onion cut side down into the hot oil and fry for 3-4 minutes until golden.
  12. Flip the onion and fry the other side for 2-3 minutes.
  13. Remove the onion with tongs or a slotted spoon and drain on a wire rack set over a baking sheet.
  14. Serve warm with the prepared dipping sauce.

Notes

Let the coated onion rest for 10 minutes before frying to help the batter stick better. Maintain oil temperature at 350°F (175°C) for best results. Fry one onion at a time to avoid overcrowding. Drain on a wire rack instead of paper towels to keep crispiness. Reheat leftovers in a 375°F oven for 8-10 minutes on a wire rack. The dipping sauce tastes better after chilling for a few hours.

Nutrition

Keywords: bloomin onion, Outback Steakhouse, copycat recipe, fried onion, appetizer, crispy onion, dipping sauce

Find it online: https://zorbmeal.com/crispy-outback-steakhouse-bloomin-onion-recipe-5-easy-steps-for-perfect-copycat-blooming-onion/