Copycat Outback Steakhouse Bloomin' Onion Recipe

Name: Copycat Outback Steakhouse Bloomin' Onion Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 large (about 1 lb) large sweet onion (Vidalia or similar); 2 cups all-purpose flour; 2 large eggs; 1 cup buttermilk; 2 tsp paprika; 1 tsp cayenne pepper; 1 1/2 tsp garlic powder; 1 tsp dried oregano; 1/2 tsp ground cumin; 1/2 tsp black pepper; 8 cups vegetable oil, for frying; 1/2 cup mayonnaise (for dipping sauce); 2 tbsp ketchup (for dipping sauce); 1 tbsp prepared horseradish (for dipping sauce)

A golden, deep-fried onion cut into open petals on a plate next to a small bowl of creamy orange dipping sauce, with one petal pulled away. — Photo by Anya Dunes on Pexels

Cutting the onion almost, but not quite, through the root end lets it fan open into petals during frying, which is what creates the signature 'bloom' shape and gives every petal maximum crispy surface area. A double dredge (flour, then egg wash, then flour again) builds a thick, craggy coating that stays crunchy even after the onion steams itself soft on the inside.

Prep: 30 min
Cook: 10 min
Total: 40 min
Servings: 4

Ingredients

Servings4

Dietary goal:

1 large (about 1 lb) large sweet onion (Vidalia or similar)
2 cups all-purpose flour
2 large eggs
1 cup buttermilk
2 tsp paprika
1 tsp cayenne pepper
1 1/2 tsp garlic powder
1 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp black pepper
8 cups vegetable oil, for frying
1/2 cup mayonnaise (for dipping sauce)
2 tbsp ketchup (for dipping sauce)
1 tbsp prepared horseradish (for dipping sauce)

Nutrition per serving

Calories: 571
Protein: 13g
Carbs: 58g
Fat: 33g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

1Slice about 3/4 inch off the top of the onion (root end down) and peel it. Set the onion root-side down and, starting about 1/2 inch from the root, cut straight down through the onion to make 4 evenly spaced cuts around it, then keep cutting between those to make 12-16 total wedges, stopping each cut 1/2 inch from the bottom so the root holds the onion together.
2Turn the onion cut-side up and gently spread the petals apart with your fingers to loosen them. Submerge the onion in a bowl of ice water for 15-20 minutes; this firms it up and helps the petals fan open cleanly.
3Whisk together the flour, paprika, cayenne, garlic powder, oregano, cumin, and black pepper in a large bowl. In a separate bowl, whisk the eggs into the buttermilk.
4Drain the onion and pat it dry with paper towels. Dredge it in the seasoned flour, working it down into every petal, then shake off the excess.
5Dip the floured onion into the buttermilk-egg mixture, making sure the liquid gets between the petals, then dredge a second time in the seasoned flour, again pressing it into the petals. Shake off excess and let it rest, cut-side up, for 5 minutes.
6Heat the oil in a large, deep pot or Dutch oven to 375°F (190°C). Use a pot large enough that the onion is fully submerged with room to spare.
7Carefully lower the onion into the oil root-side down using a spider strainer or slotted spoon. Fry for 8-10 minutes, until the outer petals are deep golden brown and crisp.
8Lift the onion out, letting excess oil drain back into the pot, and set it on a wire rack or paper towels, cut-side up, to drain further.
9While the onion fries, stir together the mayonnaise, ketchup, and horseradish for the dipping sauce.
10Spread the petals open slightly and serve the onion hot with the dipping sauce in the center.

Tips & variations

A yellow or sweet (Vidalia/Walla Walla) onion works better than a red or white onion; it's milder and softens without turning bitter under the crust.
If the onion won't stay open on its own after cutting, use a small paring knife to widen a few of the cuts near the top before soaking.
For extra heat, add 1/4 teaspoon of cayenne to the dipping sauce as well as the flour mix.
No deep fryer or deep pot? A Dutch oven works fine, just make sure there's at least 3 inches of clearance above the oil line.

Storage & reheating

Bloomin' onion is best eaten fresh since the coating loses its crunch quickly. Leftover petals can be refrigerated in an airtight container for up to 2 days and re-crisped in a 400°F (205°C) oven or air fryer for 5-7 minutes; microwaving will make the coating soft and chewy.

Tips from the Tulo kitchen

Cutting the onion the night before and storing it in ice water in the fridge saves time on serving day and firms up the petals even more.
A meat thermometer clipped to the pot edge is more reliable than guessing oil temperature by eye; the coating burns fast if the oil creeps past 400°F.

FAQ

Is Outback Steakhouse actually closing restaurants?

Outback's parent company has announced closures of a number of underperforming locations as part of a broader restructuring, though the chain continues to operate hundreds of restaurants nationwide. Closures vary by location, so it's worth checking directly with a specific restaurant.

Can I make a bloomin' onion without deep frying?

An air fryer version won't replicate the full effect since the petals need to be fully submerged in oil to fan open and crisp evenly, but a heavily oiled onion baked at 425°F (220°C) for 25-30 minutes, basted twice with oil, gets reasonably close.

Why did my onion fall apart in the fryer?

This usually means the cuts went all the way through the root end during slicing, or the onion sat too long after cutting and the root weakened. Keep the root intact and fry within an hour of the final dredge.

What's the best onion size for this recipe?

A large onion, roughly the size of a softball and around 1 pound, gives enough petals to fan out dramatically without the center staying raw by the time the outside browns.