Outback Steakhouse Bloomin Onion

The oh-so-famous Bloomin’ Onion is here! If you love Outback Steakhouses’ Bloomin Onion, you can now make it at home. How exciting? Did you know Outback Steakhouse serves over 40,000 Bloomin Onions a day? It is so popular!

This is a classic appetizer that everyone loves. It’s always the first thing I order.  Don’t let the long list of ingredients make you worried. Even though the list seems hefty, it’s so worth enjoying a homemade Outback Steakhouse Bloomin Onion.

This is one of my favorite copycat recipes. It tastes just like a restaurant! The onion is deep-fried and the petals are battered. And let’s not forget the sauce. It might be the best part!

What Should I Serve With Outback Steakhouse Bloomin’ Onion?

Just imagine being at Outback Steakhouse and serving anything you’d normally order from the restaurant. Chicken, steak, lobster or pasta alongside brussel sprouts, a sweet potato, asparagus or really any fresh vegetable! This is a great appetizer that can serve before a meal or even make it a meal.

Anything I need to really know about this recipe?

• If you need to subsuitie the beer, I would use club soda or an alcohol-free beer too.
• If you feel like the blooming onion is just too much or too big for you, you can always use this recipe but cut the onions into onion rings or even strings.
• It takes about an hour to total to bring this to your table.

Grocery List:

• Batter:

1/3 cup cornstarch

1 1/2 cups flour

2 teaspoons garlic, minced

2 teaspoons paprika

1 teaspoon salt

1 teaspoon pepper

24 onces beer

4 vidalia onions

Seasoned flour

2 cups flour

4 teaspoons paprika

2 teaspoons garlic powder

1/2 teaspoon pepper

1/4 teaspoon cayenne

• Outback Dipping Sauce:

1/2 cup mayonnaise

2 teaspoons ketchup

2 teaspoons creamed horseradish

1/4 teaspoon paprika

1/4 teaspoon salt

1/8 teaspoon dried oregano

1 dash black pepper

1 dash cayenne

Picture Of Ingredients:

How Do You Make It? Let’s get cooking!

Step 1: First up, the seasoned flour. You want to mix the flour, paprika, garlic powder, pepper and cayenne pepper. Mix it well.

Step 2: For the dipping sauce, it’s pretty simple. You are going to blend everything together listed above. Make sure it’s blended together well before putting in the refrigerator. You will need to let it sit for about 2 hours or overnight.

a.

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Step 3: Now for the batter! You will mix all of the seasonings, flour and cornstarch together until it’s blended. Add beer and mix well.

Step 4: Cut about ¾ inch off the top of the onion and peel completely. Next you want to cut the onion into 12-16 vertical wedges. Do not cut all the way through the bottom to the roots end though. You will lose the effect of your “bloom.”

Step 5: This sounds tricky but I promise it’s not. Remove about 1 inch of the petals from the center of the onion. If you want to help open them up, you can place the cut onions in cold water for a few hours. You don’t have to do this but if you do, make sure you drain them very well.

Step 6: Dip your onion into the seasoned flour you mixed in step 1. Very gently you will want to shake to remove any excess seasoned flour.

Step 7: You need to separate the petals before frying them so they can coat thoroughly with batter.

Step 8: Once the petals are thoroughly coated, gently place your Cactus Bloomin’ Onion in the deep fryer. You will need to deep fry at 375-400 degrees for 1 ½ minutes. Then you want to turn it over and fry 1 ½ minutes more or until they are that perfect golden brown color, just like Outback Steakhouse.

Step 9: As you lift them out of the air fryer, I would suggest draining them on paper towels.

Enjoy! How many stars would you rate this recipe? Please review! 👍

-Repin This Easy Recipe To Pinterest-

Outback Steakhouse Bloomin Onion

Servings: 1 serving

5 from 4 votes

Review Recipe

Ingredients 

Batter:

• 1/3 cup cornstarch
• 1 1/2 cups flour
• 2 teaspoons garlic, minced
• 2 teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon pepper
• 24 onces beer
• 4 vidalia onions
• Seasoned flour
• 2 cups flour
• 4 teaspoons paprika
• 2 teaspoons garlic powder
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne

Outback Dipping Sauce:

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

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Instructions

• First up, the seasoned flour. You want to mix the flour, paprika, garlic powder, pepper and cayenne pepper. Mix it well.
• For the dipping sauce, it’s pretty simple. You are going to blend everything together listed above. Make sure it’s blended together well before putting in the refrigerator. You will need to let it sit for about 2 hours or overnight.
• Now for the batter! You will mix all of the seasonings, flour and cornstarch together until it’s blended. Add beer and mix well.
• Cut about ¾ inch off the top of the onion and peel completely. Next you want to cut the onion into 12-16 vertical wedges. Do not cut all the way through the bottom to the roots end though. You will lose the effect of your “bloom.”
• This sounds tricky but I promise it’s not. Remove about 1 inch of the petals from the center of the onion. If you want to help open them up, you can place the cut onions in cold water for a few hours. You don’t have to do this but if you do, make sure you drain them very well.
• Dip your onion into the seasoned flour you mixed in step 1. Very gently you will want to shake to remove any excess seasoned flour.
• You need to separate the petals before flying them so they can coat thoroughly with batter.
• Once the petals are thoroughly coated, gently place your Cactus Bloomin’ Onion in the deep fryer. You will need to deep fry at 375-400 degrees for 1 ½ minutes. Then you want to turn it over and fry 1 ½ minutes more or until they are that perfect golden brown color, just like Outback Steakhouse.
• As you lift them out of the air fryer, I would suggest draining them on paper towels.

Nutrition

Serving: 1g | Calories: 715kcal | Carbohydrates: 89g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Cholesterol: 5mg | Sodium: 394mg | Fiber: 3g | Sugar: 7g

Author: Marta

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