Outback Steakhouse Bloomin Onion Recipe

The Outback Steakhouse Bloomin Onion is a crowd-pleaser and an iconic appetizer that combines a golden-brown, crispy exterior with a tender, flavorful interior. Each layer is seasoned to perfection, offering a hint of spice and savoriness that makes it impossible to resist. With its captivating presentation and mouth-watering aroma, this appetizer is perfect for gatherings, adding a touch of restaurant flair to any meal. Here’s how to make this classic at home and wow your family or guests.

Ingredients Overview

This recipe requires only a few simple ingredients, yet they work together to create a tantalizing dish. For the egg wash, you’ll need eggs and whole milk to create a rich, adhesive coating. The flour coating consists of all-purpose flour, cayenne pepper, paprika, salt, dried oregano, cumin, and black pepper, providing a complex and flavorful crust. Vegetable oil is essential for deep frying, ensuring the onion is perfectly crisped. Finally, sweet onions are ideal for this recipe, as they add a natural sweetness that balances the savory coating. Feel free to adjust spice levels or use buttermilk instead of whole milk for a slightly thicker coating.

Step-by-Step Preparation Guide

Preparing the Onion for Blooming

Start by peeling off the outer layer of each onion and slicing off the top. Position the onion cut side down on your cutting board, leaving the root intact to keep it together. Starting half an inch from the root, slice downwards to create four even sections around the onion. Each section should then be sliced further until you have between 12 to 16 “petals.” Carefully turn the onion over and gently separate the layers to achieve the iconic blooming shape. Handling the onion with care ensures each petal stays intact, resulting in a beautifully layered and visually appealing appetizer.

Creating the Seasoned Flour Mixture

In a large mixing bowl, combine flour, cayenne pepper, paprika, salt, oregano, cumin, and black pepper. Each spice plays a crucial role in enhancing the flavor of the coating. The cayenne adds a mild heat, paprika brings in a subtle smokiness, while cumin and oregano add earthy undertones. Stir thoroughly to ensure even distribution. If you prefer a spicier kick, increase the cayenne, or add some garlic powder for an extra layer of flavor. This seasoned flour mixture is key to creating that signature Outback Steakhouse taste.

Whisking the Egg Wash for a Perfect Coat

In a separate bowl, whisk together the eggs and milk until smooth. This egg wash binds the flour mixture to the onion petals, creating the necessary layers for a crispy crust. Ensuring a lump-free consistency is important, as it allows for an even coating across every petal. Whisk vigorously to fully blend the eggs and milk, ensuring the mixture will easily adhere to the flour-coated onion without sliding off.

Double-Coating the Onion for Maximum Crispiness

To achieve a satisfying crunch, each onion should undergo a double-coating process. Begin by dredging the onion in the seasoned flour mixture, making sure each petal is thoroughly coated. Then, dip the onion into the egg wash, allowing the mixture to seep between each petal. Finally, return the onion to the flour mixture for a second round of coating, ensuring every inch is covered. This double-dipping technique is essential to create a robust, crispy layer that will hold up through frying.

Frying the Onion to Golden Perfection

Fill a deep fryer or large pot with enough vegetable oil to fully submerge the onion, then heat it to 375°F (190°C). Carefully lower the onion into the hot oil, root side down, using a slotted spoon or skimmer. Fry for about 10 minutes, monitoring it closely to achieve an even, golden-brown crust. Maintaining a steady temperature is essential; too low, and the onion will absorb oil, becoming greasy, while too high can result in a burnt exterior. This step demands attention to detail to bring out the best crispy texture.

Draining and Serving the Bloomin Onion

Once the onion is perfectly golden, lift it out of the oil with a slotted spoon and place it on paper towels to drain any excess oil. Allow it to cool slightly before serving, as this resting period helps the coating set, maintaining its crunch. The Bloomin Onion is best enjoyed warm, served with your choice of dipping sauce for an added burst of flavor in every bite.

Recipe Tips

Preventing Breakage:
Handle the onion gently while slicing and dredging to keep the layers intact.

Maintaining Oil Temperature:
Keep the oil consistently at 375°F (190°C) to ensure a crisp coating and avoid greasiness.

Adjusting Spice Levels:
For a spicier onion, add extra cayenne or red pepper flakes to the flour mixture.

What to Serve with This Recipe

Serve the Bloomin Onion with classic dipping sauces such as a creamy ranch, spicy mayonnaise, or tangy aioli to complement the crispy, savory flavor. To elevate the meal further, pair it with other appetizers like mozzarella sticks or chicken wings, creating a platter that’s perfect for sharing. This appetizer also works well alongside grilled steaks or hearty sandwiches, turning any casual dinner into a memorable restaurant-style experience.

Frequently Asked Questions

Can I make this recipe ahead of time?
You can prepare the onion up to the coating stage and refrigerate it for a few hours before frying. When ready to serve, simply fry it to crisp perfection and reheat briefly if needed.

What oil is best for frying?
Vegetable oil or canola oil, with their high smoke points, are ideal for deep frying and ensure a neutral flavor that lets the spices shine.

How do I store leftovers?
Store any leftover Bloomin Onion in an airtight container in the refrigerator. Reheat in the oven at 350°F (175°C) to restore its crispy texture.

Can I bake the onion instead of frying?
For a baked version, coat the onion as directed, then place it on a baking sheet lined with parchment paper. Bake at 400°F (200°C) for about 25-30 minutes, or until the onion is golden and crispy.

The Outback Steakhouse Bloomin Onion is more than just an appetizer; it’s an experience that brings friends and family together. With its rich, savory layers and satisfying crunch, this dish is sure to become a favorite addition to your appetizer rotation. Serve it at gatherings or as a special treat at home, and enjoy the delightful combination of textures and flavors that make this recipe a true classic.

Ingredients

2 eggs
1 cup whole milk
2 1/2 cups all-purpose flour
1 teaspoon cayenne pepper
2 tablespoons paprika
1 teaspoon kosher salt
1 teaspoon dried oregano
1 teaspoon cumin
1/2 teaspoon black pepper
Vegetable oil, for frying (enough to fully submerge the onions)
2 large sweet onions

Instructions

Prep the onions: Begin by removing the outer skin from each onion. Trim off the top and place each onion on the cutting board, cut side down. Starting about half an inch away from the root, slice straight down through the onion. Repeat around the onion to create four even sections. Then, carefully slice each section further until there are around 12-16 “petals.” Flip the onion over and gently fan out the layers to create that blooming effect.

Prepare the flour mixture: In a sizable mixing bowl, blend the all-purpose flour, cayenne pepper, paprika, kosher salt, dried oregano, cumin, and black pepper. Stir until all the spices and flour are thoroughly mixed.

Prepare the egg wash: In a separate bowl, whisk the eggs, then pour in the milk and stir until smooth and fully combined.

Coat the onions: Begin by dredging each onion in the flour mixture, carefully working the flour between each “petal” for an even coat. Dip the floured onion into the egg mixture, ensuring every layer is coated with the egg wash. Then, return the onion to the flour mixture for a second coating, making sure it’s generously covered. Repeat the process for the other onion.

Fry the onions: Heat a deep fryer or a large pot of vegetable oil to 375°F (190°C). Using a slotted spoon, gently lower an onion into the hot oil, root side down. Fry for around 10 minutes, or until the onion achieves a crispy, golden-brown color. Repeat with the other onion.

Drain and serve: Carefully lift the fried onion from the oil with a slotted spoon and place it on paper towels to absorb any excess oil. Allow it to cool for a few minutes before serving. Enjoy the bloomin’ onion at its crispiest!