Description
This Blooming Onion recipe is a delicious homemade version of the famous appetizer from Outback Steakhouse. Crispy fried sweet onions are coated in a flavorful spiced flour mixture, then fried golden brown and served with a zesty dipping sauce made from mayonnaise, sour cream, and horseradish. Perfect as an impressive appetizer for gatherings or a tasty snack to enjoy at home.
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
Egg Wash
- 2 eggs
- 1 cup milk
Breading Mix
- 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, quantity enough to cover onions)
Instructions
- Prepare the dipping sauce: In a bowl, combine mayonnaise, sour cream, creamy horseradish, ketchup, paprika, garlic powder, and cayenne pepper. Mix well and set aside in the refrigerator to chill.
- Make the egg wash: Whisk together the eggs and milk in a wide, deep bowl large enough to dunk the onion completely.
- Prepare the breading mixture: In another wide bowl, mix the flour, paprika, ground cumin, dried oregano, dried thyme, salt, cayenne pepper, black pepper, and garlic powder thoroughly to combine.
- Prepare the onions: Slice a small, flat cut off the non-root end of each onion to create a stable base. Remove any dried or damaged outer peels. Place the onion cut side down on a cutting board with the root side up.
- Cut the onion petals: Using a sharp knife, carefully cut the onion into four quarter sections, stopping about ½ inch from the root to keep the petals connected at the base. Then, cut each quarter into three or four equal sections, forming the ‘petals’. Gently spread the petals outward, turning the onion root side down to fan out the sections.
- Bread the onion: Using your hands, carefully coat the onion petals with the flour mixture, ensuring to separate the petals for even coverage. Dunk the floured onion into the egg wash to fully coat. Return it to the flour mixture, again coating all petals completely.
- Heat the oil: In a heavy pan, heat vegetable oil to 375°F (190°C). You need enough oil to fully submerge the onion.
- Fry the onion: Place the breaded onion root side up into the hot oil. Fry for 7–10 minutes until the outside is golden brown and crispy. Use tongs carefully to avoid breaking the petals.
- Drain and serve: Remove the blooming onion from the oil and drain on paper towels to remove excess oil. Serve immediately with the prepared dipping sauce.
Notes
- This is a copycat recipe inspired by Outback Steakhouse’s famous blooming onion.
- Ensure to keep the onion petals connected at the root to maintain the shape while frying.
- Use a sharp knife to make clean cuts and avoid damaging the onion structure.
- Maintain the oil temperature at 375°F for crispy, non-greasy results.
- Serve promptly for best texture and flavor.
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
