Outback Steakhouse Bloomin Onion Recipe

Ingredients

For the Onion:

1 large sweet onion (like Vidalia)

1 cup all-purpose flour

1 tablespoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon cayenne pepper (optional for spice)

½ teaspoon black pepper

1 teaspoon salt

1 cup buttermilk (or regular milk with a splash of lemon juice)

1 large egg

Vegetable oil (for deep frying)

For the Dipping Sauce:

½ cup mayonnaise

2 tablespoons ketchup

2 tablespoons horseradish sauce (or grated horseradish for heat)

½ teaspoon paprika

½ teaspoon salt

¼ teaspoon garlic powder

¼ teaspoon dried oregano

¼ teaspoon black pepper

Dash of cayenne pepper

Instructions

Peel the onion and cut about ½ inch off the top (leave the root intact).

Place the onion root-side down. Starting about ½ inch from the root, cut downward to create “petals.” Make 12–16 cuts around.

Flip the onion over and gently separate the layers into a blooming shape.

In a bowl, whisk flour, paprika, garlic powder, onion powder, cayenne, pepper, and salt.

In another bowl, whisk egg and buttermilk.

Dredge onion in the flour mixture, making sure petals are coated.

Dip into buttermilk mixture, then dredge again in flour mixture for a thicker coating.

Heat oil in a deep fryer or large heavy pot to 375°F (190°C).

Carefully lower the onion into the oil, root-side up. Fry about 7–9 minutes, until golden brown and crispy.

Remove with a slotted spoon and drain on paper towels.

Mix all sauce ingredients in a bowl until smooth. Chill until ready to serve.

Serve hot with the creamy-spicy dipping sauce. Perfect crispy appetizer—just like at Outback!