Description
This Blooming Onion recipe is a delicious and crowd-pleasing appetizer inspired by the famous dish from Outback Steakhouse. Featuring a large sweet onion cut into a flower shape, coated in a flavorful seasoned flour and egg batter, then deep-fried to golden perfection and served with a zesty creamy dipping sauce, it’s perfect for game days, parties, or any casual get-together.
Ingredients
Scale
Dipping Sauce
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 ½ tablespoons creamy horseradish
- 1 ½ tablespoons ketchup
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon ground cayenne pepper
Batter and Coating
- 2 eggs
- 1 cup milk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon ground cayenne pepper
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
Main Ingredient
- 3 medium sweet onions
- Vegetable oil (for frying)
Instructions
- Prepare the dipping sauce: In a bowl, combine the mayonnaise, sour cream, creamy horseradish, ketchup, paprika, garlic powder, and cayenne pepper. Mix well and refrigerate until ready to serve.
- Make the egg wash: Whisk together the eggs and milk in a large, deep bowl wide enough to dunk the onions completely.
- Prepare the flour coating: In another large bowl, mix the all-purpose flour with paprika, ground cumin, dried oregano, dried thyme, salt, ground cayenne pepper, black pepper, and garlic powder. This flavorful mixture will provide the crispy coating for the onions.
- Cut the onions: Trim a small, flat portion off the non-root end of each onion to create a stable base. Remove any dried or damaged outer peels. Place the onion flat side down on a cutting board, root side facing up.
- Cut into petals: Using a sharp knife, make cuts downward from the root end about ½ inch from the root so the onion stays connected. First, cut the onion into quarter sections, then cut each quarter into three or four smaller sections, forming petal-like segments. Carefully turn the onion root side down and gently fan out the petals, creating the blooming effect.
- Coat the onions: Using your hands, carefully coat the entire onion in the seasoned flour mixture, separating the petals to evenly cover all surfaces. Then, dunk the coated onion into the egg wash, making sure the liquid reaches all petals. Finally, dip the onion back into the flour mixture, coating it thoroughly again.
- Heat the oil: Fill a heavy pan or deep fryer with vegetable oil to a level that will cover the onion while frying. Heat the oil to 375°F (190°C), ensuring it is hot enough to produce a crispy crust but not so hot that it burns.
- Fry the onions: Carefully place the coated onions root side up into the hot oil. Fry for 7–10 minutes until the onions are golden brown and crispy. Use tongs or a slotted spoon to gently flip if needed.
- Drain and serve: Remove the fried onions from oil and drain on paper towels to absorb excess oil. Serve immediately with the prepared dipping sauce for best flavor and texture.
Notes
- This recipe is a fantastic homemade version of the popular Outback Steakhouse blooming onion for a fun appetizer at home.
- Use sweet onions for the best flavor and shape when cutting the petals.
- Ensure oil temperature stays consistent to achieve a crispy, golden crust without greasy texture.
- Serve immediately after frying for maximum crunch and deliciousness.
Nutrition
- Serving Size: 1 blooming onion
- Calories: 638 kcal
- Sugar: 12 g
- Sodium: 1084 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.04 g
- Carbohydrates: 86 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 138 mg
