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Copycat Outback Bloomin' Onion
Make Outback Steakhouse's legendary Bloomin' Onion at home with a crispy seasoned batter and creamy horseradish dipping sauce.
copycat · outback-steakhouse · casual-dining · appetizer
🕑Prep30 min
🍳Cook10 min
⏱Total40 min
🍽Serves4
⭐DifficultyHard
Ingredients
- 1 extra-large sweet onion
- 1.5 cups all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup buttermilk
- 2 eggs
- Vegetable oil for deep frying
- 1/2 cup mayonnaise
- 2 tablespoons horseradish sauce
- 1 tablespoon ketchup
- 1/4 teaspoon smoked paprika
Instructions
- 1.Cut the onion. Slice 1/2 inch off the top of the onion and peel it. Place it cut-side down. Starting 1/2 inch from the root, make 16 evenly spaced cuts downward, being careful not to cut through the root. Flip the onion over and gently separate the petals.
- 2.Make the batter. In a large bowl, whisk together the flour, paprika, garlic powder, cayenne, oregano, cumin, salt, and pepper. In a separate bowl, beat together the buttermilk and eggs.
- 3.Coat the onion. Dust the entire onion with the seasoned flour, getting it between every petal. Dip the onion into the buttermilk mixture, then back into the flour. Repeat for a double coating. Refrigerate for 30 minutes to set the batter.
- 4.Fry the onion. Heat oil to 375°F in a large, deep pot (you need at least 4 inches of oil). Carefully lower the onion in, petals down, and fry for 4-5 minutes. Gently flip and fry for another 3-4 minutes until the entire onion is deep golden brown.
- 5.Make the dipping sauce. While the onion fries, stir together the mayonnaise, horseradish sauce, ketchup, and smoked paprika. Chill until ready to serve.
- 6.Drain and serve. Remove the onion and drain on paper towels for 2 minutes. Place on a plate with the dipping sauce in the center and serve immediately.
The Outback Steakhouse Bloomin’ Onion is one of the most iconic appetizers in restaurant history. A whole onion, sliced into a flower shape, battered, and deep-fried to a golden, crispy perfection — served with a tangy horseradish dipping sauce. It is dramatic, delicious, and absolutely worth the effort to make at home.
The Secret
The cutting technique is everything. You need 16 evenly spaced cuts that go almost all the way through the onion but stop just before the root, keeping the whole thing connected. Refrigerating the battered onion before frying is also critical — it sets the coating so it stays on during frying instead of sliding off into the oil.
Pro Tips
- Use the largest sweet onion you can find. Vidalia onions are ideal because of their natural sweetness.
- A double coating of flour-buttermilk-flour creates the thick, crunchy shell that makes a Bloomin’ Onion special.
- You need a pot wide and deep enough to fully submerge the onion. A large Dutch oven or turkey fryer works well.
- Serve immediately — the longer it sits, the more the steam from the onion softens the crispy coating.
