The Outback Steakhouse Blooming Onion

Why Make This Recipe

This blooming onion is one of the most fun and tasty appetizers you can make at home. It looks impressive and is perfect for sharing with friends or family. If you’ve ever eaten it at Outback Steakhouse, you know how delicious it is!

Making this at home is a great idea because you can enjoy the same restaurant taste without going out. The crispy coating and tender onion inside make a perfect match, and the dipping sauce adds even more flavor. It’s a great starter for any dinner or party.

You don’t need special tools or skills to make this recipe. It just takes a little time and a few ingredients you probably already have. Once you try it, you’ll want to make it again and again.

How to Make The Outback Steakhouse Blooming Onion

Ingredients:

• 1 large sweet onion (like Vidalia)
• 2 1/2 cups all-purpose flour
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon oregano
• Salt and pepper to taste
• 2 eggs
• 1 cup milk
• Vegetable oil for frying

For the dipping sauce:

• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 2 tablespoons horseradish
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/8 teaspoon dried oregano
• 1/8 teaspoon black pepper
• 1/8 teaspoon cayenne pepper

Directions:

1. First, cut the top of the onion and peel it. Leave the root side in place.
2. Place the onion cut-side down and make 12 to 16 cuts (like petals), stopping 1/2 inch from the root.
3. Turn it over and gently open the petals with your fingers.
4. In a bowl, mix flour, paprika, cayenne, garlic powder, oregano, salt, and pepper.
5. In another bowl, whisk the eggs and milk together.
6. Dip the onion in the egg mixture, making sure it gets in between the petals.
7. Then coat it in the flour mix, again making sure it gets all over.
8. Repeat both steps for extra coating.
9. Heat oil in a deep pot or fryer to 375°F (190°C).
10. Carefully place the onion in the oil, root-side up. Fry for about 6–8 minutes until golden and crispy.
11. Remove and drain on paper towels.

For the sauce: Mix all the sauce ingredients in a small bowl. Serve with the hot onion.