Outback Steakhouse Bloomin’ Onion Copycat Recipe

This copycat Outback Steakhouse Bloomin’ Onion is the recipe to make when you want that crispy, spiced, pull-apart fried onion at home without a trip to the restaurant. The batter is seasoned with smoked paprika, cayenne, and garlic, and the dipping sauce comes together in 2 minutes.

It takes a little prep to cut the onion right, but once you get the hang of it, the whole thing moves quickly. The result is a dramatic centerpiece that disappears fast.

Why I Love This Recipe

The batter stays crispy for a solid 10 to 15 minutes after frying, which is long enough to actually serve it to people. That comes from the cornstarch in the mix, which keeps the coating from going soft right away.

The dipping sauce has a gentle heat and a creamy, tangy edge from the horseradish. It pulls the whole thing together.

This is the version I keep coming back to when I want something genuinely impressive without a lot of fuss.

Recipe Ingredients

• 1 very large sweet onion (about 1 lb / 450g) – Vidalia works well; you need the size for the petals to open properly
• 2 cups all-purpose flour – the base of the batter coating
• 3 tbsp cornstarch – keeps the crust crispy after frying
• 2 tsp smoked paprika – adds color and a mild smoky depth
• 1 tsp cayenne pepper – adjust down to 1/2 tsp if you want less heat
• 1 tsp garlic powder – rounds out the savory flavor
• 1 tsp onion powder – reinforces the onion flavor in the crust
• 1 tsp dried oregano – adds a faint herbal note
• 1 tsp salt – for the dry mix
• 1/2 tsp black pepper – for the dry mix
• 2 large eggs – for the egg wash
• 1 cup whole milk – combined with eggs for the wet dip
• Vegetable oil for frying – you need enough to fill your pot 3 to 4 inches deep; canola works too
• 1/2 cup mayonnaise – base of the dipping sauce
• 2 tbsp sour cream – adds tang to the sauce
• 2 tsp prepared horseradish – gives the sauce its signature mild kick
• 1 tsp ketchup – a small amount adds color and a faint sweetness
• 1/4 tsp smoked paprika – for the sauce
• 1/4 tsp cayenne pepper – for the sauce
• 1/4 tsp garlic powder – for the sauce
• Salt and black pepper to taste – for the sauce

Variations / Substitutions

• Less heat – Reduce the cayenne in both the batter and the sauce to 1/4 tsp each for a noticeably milder result.
• Gluten-free – Swap the all-purpose flour for a 1:1 gluten-free flour blend; the texture is slightly less crisp but still good.
• No horseradish – Use an extra 1 tsp of Dijon mustard in the sauce instead; it adds a different kind of sharpness.
• Yellow onion – A large yellow onion works if you can’t find a big sweet onion, though it will have a sharper bite.
• Dairy-free sauce – Replace the mayonnaise with a vegan mayo and skip the sour cream, adding a squeeze of lemon juice to compensate for the tang.
• Extra smoky – Use 1 tsp of chipotle powder in place of the cayenne for a smokier, slightly deeper heat.

If you like fried appetizers, the Outback Steakhouse Coconut Shrimp Copycat Recipe is worth making alongside this one.

How To Make Bloomin’ Onion

Step 1: Mix the Dipping Sauce

Stir together the 1/2 cup mayonnaise, 2 tbsp sour cream, 2 tsp prepared horseradish, 1 tsp ketchup, 1/4 tsp smoked paprika, 1/4 tsp cayenne pepper, 1/4 tsp garlic powder, and salt and black pepper to taste in a small bowl. Cover and refrigerate while you work on the onion so the flavors have time to come together.

The sauce needs at least 15 minutes in the fridge before serving. It tastes flat straight after mixing, but the horseradish sharpens and the spices bloom as it sits.

Step 2: Cut the Onion

Slice about 1/2 inch off the top of the large sweet onion and peel it, leaving the root end fully intact because that is what holds the petals together. Set it root-side down on your cutting board and make 4 cuts straight down through the onion, stopping about 1/2 inch from the root. Rotate and make 4 more cuts between those, so you have 16 sections total.

Gently turn the onion over and use your fingers to carefully separate the petals outward. They won’t open completely yet, but you want them loose. If a few small petals break off, set them aside and fry them separately as a snack.

The root must stay intact through this whole step. If you cut through it, the onion will fall apart in the oil, and there is no fixing that.

Step 3: Coat the Onion

Whisk together the 2 cups all-purpose flour, 3 tbsp cornstarch, 2 tsp smoked paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper in a large bowl. In a separate bowl, whisk the 2 large eggs with the 1 cup whole milk until smooth.

Place the onion cut-side down into the flour mix and press the flour firmly into the layers, getting it between as many petals as possible. Flip it over and press flour into the inside too. Shake off the excess, then dip the whole onion cut-side down into the egg wash, letting it drain for a few seconds. Go back into the flour mixture one more time, pressing again to get good coverage.

Double-dipping is the key to a crust that doesn’t slide off in the oil. Skipping the second flour coat is the most common reason a home version comes out thin and uneven.

Step 4: Fry the Onion

Pour enough vegetable oil into a large, deep pot or Dutch oven to reach 3 to 4 inches deep, then heat it to 375°F (190°C) over medium-high heat. A kitchen thermometer is genuinely useful here because even 25 degrees too low will give you a greasy, pale crust instead of a crispy golden one.

Lower the onion into the oil cut-side down using a large spider or slotted spoon. Fry for 10 minutes, flipping it carefully to cut-side up at the halfway point (around 5 minutes), until the entire surface is deep golden brown. The oil temperature will drop when you add the onion, so nudge the heat up slightly to maintain around 350°F to 375°F (175°C to 190°C) throughout.

Lift the onion out carefully and let it drain on a wire rack set over a sheet pan for about 60 seconds. A rack keeps the bottom from steaming and going soggy, which a paper towel alone won’t prevent.

Step 5: Plate and Serve

Transfer the fried onion to a serving plate, cut-side up, so the petals fan out and the center is open. Sprinkle lightly with salt right away while it’s still hot. Pull the dipping sauce from the fridge and nestle a small bowl of it right in the center of the onion, or set it alongside.

Recipe Tips

• Choose the biggest onion you can find. Larger onions create longer petals that hold together better and give you more surface area for the crust. Anything under 3/4 lb will be harder to work with and won’t look as dramatic.
• Let the coated onion rest for 5 minutes before frying. After the second flour coat, set the onion on a plate for a few minutes. The coating grips better and you lose less of it in the oil.
• Use a thermometer, not a guess. Oil temperature is the single biggest variable in this recipe. A cheap instant-read or candy thermometer will make the difference between a pale crust and a properly fried one.
• Don’t crowd the pot. This recipe makes one bloomin’ onion. If you make 2 for a bigger group, fry them one at a time. Adding both at once drops the oil temperature too far.

Cook times by oil temperature:

How To Store

• Refrigerate – Store leftover fried onion in an airtight container for up to 2 days, though the crust will soften considerably.
• Reheating – Reheat in an air fryer at 375°F (190°C) for 5 to 6 minutes or in a regular oven at 400°F (205°C) on a wire rack for about 10 minutes. A microwave will make it limp and should be avoided.

What To Serve With Bloomin’ Onion

The bloomin’ onion works as a starter before a steak or burger because the richness of the fried batter pairs well with something savory and substantial. A simple green salad with a sharp vinaigrette alongside it cuts through the fat nicely. For a full Outback-style spread, serve it before a grilled ribeye with a baked potato, which gives you the same contrast of textures the restaurant version delivers.

Frequently Asked Questions

Can I make the onion ahead of time and fry it later?

Yes. Cut and coat the onion up through the second flour dip, then freeze it uncovered on a sheet pan for 30 minutes to firm up the coating before frying. You can also refrigerate the coated onion for up to 2 hours before frying.

Can I use an air fryer instead of deep frying?

You can, but the result is noticeably different. Spray the coated onion generously with oil and air fry at 400°F (205°C) for 20 to 25 minutes, flipping once, but the petals won’t open as dramatically and the crust will be thinner.

Why did my coating fall off in the oil?

The most common cause is skipping the rest period after the second flour coat. The coating needs a few minutes to adhere before hitting the hot oil, or it slips off in patches.

My onion turned out pale and greasy. What went wrong?

The oil was too cool when you added the onion. Always wait until it reads 375°F (190°C) on a thermometer before lowering the onion in, and adjust the heat during frying to keep it above 350°F (175°C).

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Bloomin’ Onion Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1 very large sweet onion (about 1 lb / 450g)
• 2 cups all-purpose flour
• 3 tbsp cornstarch
• 2 tsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 large eggs
• 1 cup whole milk
• Vegetable oil for frying
• 1/2 cup mayonnaise
• 2 tbsp sour cream
• 2 tsp prepared horseradish
• 1 tsp ketchup
• 1/4 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/4 tsp garlic powder
• Salt and black pepper to taste

Method

 

1. Whisk together the mayonnaise, sour cream, horseradish, ketchup, 1/4 tsp smoked paprika, 1/4 tsp cayenne, 1/4 tsp garlic powder, and salt and pepper in a small bowl. Cover and refrigerate for at least 15 minutes.
2. Slice the top off the onion, peel it, and leave the root intact. Cut 16 sections down through the onion, stopping 1/2 inch from the root, then gently separate the petals.
3. Whisk the flour, cornstarch, 2 tsp smoked paprika, 1 tsp cayenne, 1 tsp garlic powder, onion powder, oregano, 1 tsp salt, and 1/2 tsp black pepper in a large bowl. Whisk the eggs and milk in a separate bowl. Coat the onion in flour, then egg wash, then flour again, pressing firmly each time. Rest 5 minutes.
4. Heat 3 to 4 inches of vegetable oil in a deep pot to 375°F (190°C). Lower the onion in cut-side down and fry for 10 minutes, flipping at the 5-minute mark, until deep golden brown. Drain on a wire rack for 60 seconds.
5. Transfer to a serving plate cut-side up, sprinkle with salt, and place the dipping sauce in the center.

Notes

The onion’s root end has to stay intact through cutting and frying, so work carefully around it. If you’re making 2 onions for a bigger group, fry them one at a time so the oil temperature stays consistent. The dipping sauce keeps well in the fridge for up to 3 days, so you can make it the night before.