Outback Steakhouse Bloomin’ Onion

A showstopping appetizer that transforms a humble onion into a golden, crispy masterpiece—delicately sliced, double-breaded, deep-fried to perfection, and served with a tangy, spicy dipping sauce. This iconic restaurant favorite is easier to make at home than you think, and tastes just as bold as the original.

Why You’ll Love This Recipe

This isn’t just fried food—it’s edible theater. The dramatic bloom of tender onion petals, coated in a spiced crust and fried until crunchy, makes it the ultimate party centerpiece. Paired with a creamy, zesty horseradish sauce, every bite delivers heat, richness, and crunch. Whether you're hosting game day, date night, or just craving something indulgent, this homemade version brings the Outback experience straight to your kitchen.

Perfect for:

  • Game-day spreads
  • Date night impressives
  • Holiday appetizers
  • Sharing (or not!)

Ingredients

For the Onion

  • 1 large sweet onion (Vidalia or Walla Walla recommended)
  • 2 cups (240g) all-purpose flour (divided use)
  • 1 tbsp paprika
  • 1 tsp cayenne pepper (adjust to taste)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 large eggs
  • 1 cup (240ml) whole milk
  • Vegetable oil (for deep frying—enough to submerge onion)

For the Signature Dipping Sauce

  • ½ cup (120g) mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp prepared horseradish (not cream-style)
  • ½ tsp paprika
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp cayenne pepper (optional, for extra kick)

Optional Garnish:

  • Fresh parsley, chopped
  • Lemon wedge

Step-by-Step Instructions

1. Prepare the Onion

  • Peel the onion and slice off the top (stem end), leaving the root intact. Place onion root-side down on a cutting board.
  • Make 16–20 evenly spaced vertical cuts from the top down, stopping about ½ inch from the root—this keeps the onion together while allowing it to “bloom.”
  • Gently separate the layers with your fingers to open the petals. Let sit while preparing breading.

✅ Pro Tip: Chill the cut onion for 15–30 minutes to help it hold shape during frying.

2. Set Up Breading Station

Create three stations:

  1. Dry Mix Bowl: Whisk together 1 cup flour, paprika, cayenne, garlic powder, onion powder, salt, and pepper.
  2. Wet Batter Bowl: Beat eggs and milk until smooth.
  3. Second Dry Mix: Pour remaining 1 cup flour into a third bowl (for final dredge).

✅ Why double flour? It creates a crispier, more even crust.

3. Bread the Onion

  • First dip: Roll onion in seasoned flour mix—get into every petal. Shake off excess.
  • Second dip: Submerge in egg-milk mixture, letting batter coat each layer.
  • Final dip: Press into plain flour for a crunchy outer shell. Be gentle to avoid breaking petals.

✅ Rest before frying: Let breaded onion sit 5–10 minutes to help coating adhere.

4. Fry Until Golden & Crispy

  • Heat vegetable oil in a deep pot, Dutch oven, or deep fryer to 375°F (190°C). Use a thermometer for accuracy.
  • Carefully lower onion into hot oil root-side up, using tongs or a slotted spoon.
  • Fry 5–7 minutes, turning gently halfway, until deep golden brown and crisp.
  • Remove and drain on a wire rack or paper towels. Blot lightly if needed.

✅ Don’t overcrowd — fry one at a time. Oil temp drops = soggy results.

5. Make the Signature Sauce

In a small bowl, combine mayonnaise, ketchup, horseradish, paprika, salt, pepper, and cayenne. Stir until smooth and creamy. Taste and adjust—add more horseradish for heat or ketchup for sweetness.

✅ Chill 15+ minutes — flavors meld beautifully when cold.

6. Serve Hot & Impressive

Place the hot onion on a serving plate, ideally over parchment or a cooling rack to keep bottom crisp. Spoon sauce into a ramekin and place in the center—or drizzle some around the base for flair. Sprinkle with parsley and serve immediately.

You Must Know

  • Use a sweet onion — Vidalias are naturally juicy and mild, perfect for frying.
  • Keep the root intact — it’s the glue holding the bloom together.
  • Oil temperature is critical — too low = greasy; too high = burnt outside, raw inside.
  • Fry right before serving — loses crispness fast.
  • Safety first — never leave hot oil unattended.

Storage Tips

  • Best eaten fresh — does not reheat well.
  • If needed, reheat in air fryer at 375°F for 3–5 minutes to restore crispness.
  • Sauce can be made ahead and refrigerated up to 5 days.

Ingredient Substitutions

Sweet onion
Red onion
Less sweet, more pungent
Mayonnaise
Greek yogurt or vegan mayo
Lighter or dairy-free option
Horseradish
Wasabi paste or Dijon mustard
For similar heat and bite
Vegetable oil
Peanut or canola oil
All have high smoke points
Milk
Buttermilk
Adds tang and helps coating stick

Serving Suggestions

  • Serve with beer, iced tea, or sparkling water with lemon.
  • Pair with ranch dressing or blue cheese dip for variety.
  • Great alongside burgers, ribs, or grilled chicken.
  • Cut into quarters for easy sharing.

Cultural Context

Born at Outback Steakhouse in 1988, the Bloomin’ Onion was created as a bold, shareable appetizer inspired by Australian pub culture (despite not being Australian). Its success turned it into an American classic—symbolizing indulgence, fun, and fearless flavor. Now recreated in kitchens worldwide, it proves that with the right technique, even the simplest ingredients can become legendary.

Pro Tips

  • Double the sauce — people will want extra.
  • Use gloves — prevents onion residue on hands.
  • Test oil with a breadcrumb — if it sizzles and browns in 30 seconds, it’s ready.
  • Drain upside-down — place root-side down on rack to prevent sogginess.
  • Label your dish — everyone will ask, “How did you make this?!”

Frequently Asked Questions

Q: Can I bake it instead of frying?
A: Not really—the bloom won’t crisp properly. Air frying works slightly better but still lacks texture.

Q: Why did my onion fall apart?
A: Likely cut too deeply or handled too roughly. Leave the root intact and bread gently.

Q: Can I prep it ahead?
A: Yes! Bread the onion (unfried) and refrigerate up to 2 hours ahead. Fry just before serving.

Q: Is this gluten-free?
A: Only if using GF flour blend and verifying all seasonings.

Q: Can I freeze it?
A: Not recommended—texture deteriorates upon thawing.

Allergy Information

Contains: eggs, milk, wheat.
Gluten-free option: Use certified GF flour.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on horseradish and pre-made sauces.

Nutrition Facts (Per Serving – Approximate)

Based on 4 servings (with sauce)

  • Calories: 480
  • Fat: 28g
  • Saturated Fat: 7g
  • Carbohydrates: 48g
  • Fiber: 3g
  • Sugar: 8g
  • Protein: 8g
  • Sodium: 680mg

Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.

Final Thought: This onion doesn’t whisper. It arrives steaming, golden, and fanned out like a flower—saying everything a great appetizer should: “I’m worth the wait. Now pass the sauce.” That’s how cravings begin—with one irresistible bite.