Outback Steakhouse Bloomin’ Onion

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The Outback Steakhouse Bloomin’ Onion is a legendary appetizer that has captivated taste buds with its dramatic presentation and bold flavors. This deep-fried delight features a colossal onion intricately sliced into petals, dredged in a seasoned batter, and fried to golden perfection. It’s served with a zesty, creamy dipping sauce that complements every crispy bite.

Whether you’re hosting a game day party or looking to recreate the restaurant experience at home, this dish delivers a satisfying crunch and irresistible flavor that make it the centerpiece of any gathering. With a few simple ingredients and some careful prep work, you can bring the magic of the Bloomin’ Onion to your own kitchen.

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Ingredients for Outback Steakhouse Bloomin’ Onion

For the Onion:

• 1 large sweet onion (such as Vidalia)
• 3 cups all-purpose flour
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt

For the Wet Batter:

• 2 large eggs
• 1 cup milk

For Frying:

• Vegetable or canola oil (enough for deep frying)

For the Dipping Sauce:

• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 2 tablespoons horseradish (prepared)
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• Pinch of black pepper
• Dash of cayenne pepper (optional for extra heat)

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Step-by-Step Instructions for Outback Steakhouse Bloomin’ Onion

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Step 1: Prepare the Onion

Start by selecting a large sweet onion and cutting off about ½ inch from the pointy top (leave the root end intact to keep the petals together). Peel off the outer skin.

Place the onion root-side down. Starting about ½ inch from the root, make a downward cut all the way through to the board. Repeat to make 12–16 evenly spaced cuts around the onion. Turn it over and gently separate the layers using your fingers to “bloom” the petals.

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Step 2: Make the Seasoned Flour Mixture

In a large bowl, combine:

• 3 cups all-purpose flour
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne pepper
• ½ tsp black pepper
• ½ tsp dried oregano
• ½ tsp salt

Mix thoroughly to distribute the spices evenly.

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Step 3: Whisk the Wet Batter

In another large bowl, beat together:

• 2 eggs
• 1 cup milk

This mixture will help the seasoned flour adhere to the onion.

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Step 4: Dredge the Onion

Gently dip the onion into the flour mixture, coating every petal thoroughly. Shake off the excess, then dip the onion into the egg-milk batter, making sure to reach into the inner layers. Finally, return the onion to the flour mixture and coat again thoroughly. Press the flour into the petals to help it stick.

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Step 5: Chill the Onion

Place the coated onion on a plate and refrigerate it for 30 minutes. This helps the coating firm up and stick better during frying.

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Step 6: Fry the Bloomin’ Onion

In a deep fryer or a heavy pot, heat oil to 375°F (190°C). Carefully lower the onion into the hot oil, root-side up, using a slotted spoon or spider strainer.

Fry for about 6–8 minutes, or until golden brown and crispy. Turn occasionally if needed for even cooking. Remove and drain on paper towels.

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Step 7: Make the Dipping Sauce

In a small bowl, combine:

• ½ cup mayonnaise
• 2 tbsp ketchup
• 2 tbsp horseradish
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp garlic powder
• ¼ tsp oregano
• Pinch of black pepper
• Dash of cayenne pepper (optional)

Mix until smooth. Chill for 10 minutes before serving.

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Step 8: Serve and Enjoy

Place the hot onion on a serving plate. Spoon some sauce into a small dish and set it in the center or on the side. Serve immediately while crispy!

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Storage Instructions

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Refrigeration: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The onion will lose some of its crispiness, but the flavor will still be great.

Reheating: To re-crisp the Bloomin’ Onion, preheat your oven to 375°F (190°C). Place the onion on a baking sheet and heat for about 10–15 minutes, or until warmed through. For best results, avoid microwaving—it tends to make the coating soggy.

Freezing: Freezing is not recommended, as the texture of the onion and batter will degrade significantly after thawing.

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Estimated Nutrition

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Per Serving (based on 6 servings total):

• Calories: ~550 kcal
• Total Fat: 35g
• Saturated Fat: 5g
• Cholesterol: 70mg
• Sodium: 780mg
• Total Carbohydrates: 48g
• Dietary Fiber: 3g
• Sugars: 6g
• Protein: 7g

Note: Nutritional values may vary based on ingredient brands and portion sizes.

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Frequently Asked Questions

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1. Can I make this recipe in an air fryer?

Yes, but results will vary. Spray the coated onion with oil and air fry at 375°F for 15–20 minutes, flipping halfway. It won’t be quite as crispy as deep-fried, but it’s a lighter option.

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2. What type of onion works best?

A large sweet onion like Vidalia, Walla Walla, or Maui onion is ideal for this recipe due to its size and mild flavor.

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3. How do I cut the onion without slicing through the root?

Cut down about ¾ of the way through, stopping before the root base. This keeps the petals attached and allows the onion to “bloom.”

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4. Can I prepare the onion ahead of time?

Yes, you can prep and bread the onion, then refrigerate it for a few hours before frying. Just don’t let it sit too long or it may become soggy.

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5. Is the dipping sauce optional?

Technically yes, but it’s highly recommended! The creamy, tangy sauce balances the savory fried onion perfectly.

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6. What oil should I use for frying?

Use a neutral, high smoke-point oil like canola, peanut, or vegetable oil for best results.

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7. How do I prevent the coating from falling off?

Chilling the coated onion before frying helps. Also, ensure it’s dry before flouring and press the flour firmly into the petals.

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8. Can I make this gluten-free?

Absolutely! Substitute with a gluten-free flour blend and ensure all spices and sauces used are gluten-free.

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