How to make this Outback Bloomin’ Onion recipe is simpler than you think! With the step-by-step instructions in this recipe, you’ll have these irresistible, golden-brown onion petals from the kitchen to your table to enjoy in no time minus the steep appetizer price that you get at the restaurant!
If you’ve ever been to an Outback Steakhouse and shared their signature Bloomin’ Onion with your friends and family, you’ll know how much of a treat this popular appetizer is to the taste buds. The first pull of that crispy onion petal, paired with that tasty Bloomin’ Onion Sauce, is just so satisfying.
Now, what if you could have all of that mouth-watering goodness in the comfort of your home?
That’s exactly what inspired me to create a copycat recipe of the iconic Bloomin’ Onion. Even though I love this popular onion appetizer by Outback, I don't always want to have to drive there just to enjoy it.
I’ve always loved mastering my restaurant favorites and the most iconic dishes from places we’ve come to know and love. And after a few tweaks and testing, I’ve cracked the code on how to make Outback’s Crispy Bloomin’ Onion. It’s the perfect golden-brown bloomin’ onion recipe that’s much more fun to eat than typical onion rings. Above all, you get to enjoy it at a fraction of the price compared to the ones served at the restaurant.
A Showstopping Appetizer
This ridiculously crunchy, flavor-packed appetizer tastes just like the original, maybe even better. In fact, my copycat Outback Bloomin’ Onion recipe is such a showstopper, you’ll surely impress the bloomin’ onion lovers in your life. Whether you prepare it for game day, family gatherings or just for yourself, this dish will be one of those onion appetizers you’ll surely make on repeat.
With this easy and delicious recipe for how to make Outback's Crispy Bloomin’ Onion comes the signature dipping sauce. Serving the classic sauce is the best way to enjoy this dish. And if you want to enjoy an even more satisfying meal, try washing everything down with some Watermelon Sangria.
Ingredients to Make this Outback Bloomin' Onion Recipe
Here are the ingredients for the Outback Steakhouse Copycat Bloomin’ Onion. Scroll down to the recipe card at the bottom of the page for the full detailed ingredient measurements.
The Batter
- All-purpose Flour and Cornstarch: are the combo that will give you that light, crunchy, restaurant-style coating.
- Onion Powder, Garlic Powder, Paprika, Salt and Pepper: will bring depth, warmth and that savory flavor that you know and love from the original.
- Cold Lager Beer: makes the batter light and airy! Don’t want the alcohol? Sparkling water works just as fine too.
The Seasoned Flour Mixture
- All-purpose flour and spices: such as cayenne pepper, ground cumin, paprika, oregano, black pepper and white pepper, make this mixture flavorful with a subtle kick.
For the Bloomin' Onion
- Sweet or Vidalia Onions: are two of the best types to use for this recipe. These sweet onions fry up beautifully resulting to a Bloomin' Onion appetizer with a crispy exterior yet a tender interior.
- Vegetable Oil: is the ideal type to use for deep-frying. Alternatively, you can go with any neutral oil that can handle high heat. You’ll need plenty of this.
How to Make this Outback Bloomin' Onion Recipe
Make sure to scroll down to the recipe card at the end of this post for the full step-by-step instructions.
Prep the Onion. To start, using a sharp knife, slice about ¾” off the top of a large sweet onion, peel its outer skin, and then place it on your cutting board root-down. Then, make 12-16 cuts downward from the top of the onion.
Once the onions are sliced down, gently separate the petals. Take a large bowl and fill it with ice water. Soak the onion for an hour for maximum bloom. Once bloomed and using paper towels, pat the onion dry.
Make the Batter. In a separate bowl, prepare the batter by first combining the dry ingredients such as flour, cornstarch, and all the spices. Following that, whisk in cold lager beer (or sparkling water) until the batter is smooth.
Prepare the seasoned flour. In another bowl, mix all the seasoned flour ingredients.
Coat the onion. Take the prepared onion, dredge it in the seasoned dry mixture, making sure you shake off the excess flour. Dip the blooming onion into the batter, making sure that every petal is coated.
Do a double coat. Return to the seasoned flour and coat the onion with it again. Press it gently to make sure the mixture sticks well.
Fry to Perfection. Bring the oil’s temperature to 37°F over medium-high heat in a large pot, Dutch oven, or deep fryer. Carefully fry the onion, with the bottom root end down. Simultaneously, prepare the dipping sauce.,
As soon as it's done, carefully fish it out with a large slotted spoon afterwards to drain out the oil. Lay it on a shallow bowl lined with paper towels.
Serve it up! Finally, place the onions in a platter and remove the center with a round cutter. Add the Bloomin' Onion sauce in the center accordingly.
Tips & Tricks On How to Make Outback's Crispy Bloomin' Onion
- Soak the Onion – The ice-cold water trick is an absolute gamechanger for getting a dramatic bloom.
- Dry the onion bloom completely before cooking – For safety reasons, pat the onion dry really well to avoid hot oil from splattering around once in contact with water.
- Double-Coat for Crispy Magic – Double dredging the floured onion in that flavorful flour mixture is so worth it, don’t skip this step.
- Don’t Crowd the Pot – Fry just one onion at a time to maintain the oil’s temperature. As a result, you end up with evenly cooked, golden brown onion blooms.
Why You'll Love Making This Outback Blooming Onion Recipe
All in all, this copycat Bloomin’ Onion is such an easy recipe. Everything comes together rather quickly. In fact, once you know how to make Outback’s Crispy Bloomin’ Onion, you can enjoy that crispy and crave-worthy appetizer anytime you feel like it. At the same time, you can enjoy it without having to dine-in at your local Outback Steakhouse.
Frequently Asked Questions (FAQ's)
The best way to enjoy a Bloomin’ Onion as soon as it's out of the fryer. However, you can prep the onion and store it in the refrigerator for a few hours before coating and frying it.
Vidalia or any large sweet onion will do comparatively. They’re mild, tender, and hold up well to deep frying.
Yes, you can. However, it won’t be quite as crispy compared to when you deep fry it. Just make sure to spray it generously with oil and air fry at 375°F for about 15-18 minutes. Flip it over in the air fryer basket at the halfway mark.
Nope! If you want a non-alcoholic option, then use sparkling water instead. As a result, you'll achieve just as light a texture as using beer.
The signature bloom sauce (mayonnaise, ketchup, prepared or fresh horseradish, and a few spices) pairs especially well with this appetizer. Alternatively, ranch or spicy aioli works too.
Although this is so delicious on its own, serve it with other fried food such as French fries, tater tots, or even chicken tenders by all means. These certainly go well with the blooming onion sauce too!
Store leftovers in an airtight container or wrapped in aluminum foil and keep it in the refrigerator. By the time you want to have this again, pop them in the oven at 375°F for about 10 minutes to crisp them back up.
How to Make Outback's Crispy Bloomin' Onion
Outback Bloomin' Onion Recipe
Ingredients
For the Batter:
- 6 tablespoons cornstarch
- 1 & 1/2 cups all-purpose flour
- 1 tablespoon paprika
- 1 & 1/2 teaspoons black pepper
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 12 ounces cold lager beer or sparkling water for non-alcoholic
For the Seasoned Flour Coating:
- 2 cups all-purpose flour
- 1 & 1/2 tablespoon paprika
- 1/2 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
For the Onion:
- 1-2 large Vidalia or sweet onions
- Vegetable oil for frying
Instructions
Prepare the Onion:
- Cut about 3/4 inch off the top of each onion and remove the outer skin.1-2 large Vidalia or sweet onions
- Place the onion root-side down on a cutting board.
- Make 12-16 vertical cuts down toward the root, but do not cut all the way through.
- Gently separate the petals to help the batter coat evenly. If you want an extra flared onion, place your sliced onions in a large bowl of ice water for an hour.
- Allow your onions to dry fully before moving on to the next steps.
Make the Batter:
- Make the batter by whisking the flour, cornstarch, salt, paprika, onion powder, garlic powder, and black pepper in a large bowl. Mix in the beer until a homogeneous batter forms.6 tablespoons cornstarch, 1 & 1/2 cups all-purpose flour, 1 tablespoon paprika, 1 & 1/2 teaspoons black pepper, 1 teaspoon salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, 12 ounces cold lager beer
Make the seasoned flour:
- In another large bowl, whisk the flour, paprika, dried oregano, ground cumin, cayenne pepper, salt, black pepper, and white pepper.2 cups all-purpose flour, 1 & 1/2 tablespoon paprika, 1/2 teaspoon dried oregano, 1 teaspoon ground cumin, 1 teaspoon cayenne pepper, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon white pepper
Coat the Onion:
- Dredge the onion thoroughly in the seasoned flour mixture, making sure to get between the petals. Shake off any excess.
- Dip the onion into the batter, ensuring an even coat.
- Return the onion to the seasoned flour for a second coating, pressing lightly for extra crispiness.
Fry the Onion:
- Heat vegetable oil in a deep fryer or heavy pot to 375°F.Vegetable oil
- Carefully lower the onion, root-side up, into the oil. Fry for 1 1/2 - 2 minutes per side until golden brown and crispy. Drain on paper towels.
Serve:
- Place the fried onion on a serving plate and remove the center core with an apple corer or with a circle cookie cutter and place your sauce of choice there for dipping.
- Serve immediately while hot and crispy.
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