Blooming Onion
Blooming Onion appetizers were made by famous Outback Steakhouse and they are actually really easy to make at home. Sweet onions are battered and deep fried until golden brown and served up with the classic tangy blooming onion sauce.
We are including the step-by-step instructions to making the perfect blooming onion recipe at home. This recipe tastes just like the restaurant version, just don’t skip the dipping sauce!
Ingredients Needed for Outback Blooming Onions
- Sweet Onions: Vidalia onions or Walla Walla onions if you can find them.
- Milk
- Buttermilk
- Eggs
- All Purpose Flour
- Ground Cumin
- Smoked Paprika
- Granulated Garlic
- Dried Oregano
- Kosher Salt
- Black Pepper
- Vegetable Oil or canola oil for Deep Frying
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How to Cut Blooming Onions
- Slice the top of the onions off with a sharp knife and remove the outer skin. Trim the dry part of the root end, but leave the root intact.
- Place onions on a cutting board with the root end up. Slice each whole onion about 1/4 inch out from the root, moving the knife downward, making a clean slice. Repeat to create 4 equally spaced slices. Then make 3 downward cuts between each slice.
- Turn the onions over and carefully spread the onion petals apart.
Breading Blooming Onions
- In a shallow bowl, combine the flour and seasonings.
- Using another large bowl, deep enough to dunk the whole onions, mix the milk, buttermilk and eggs together until well combined.
- Place an onion in the flour mixture and sprinkle the flour over the onions, getting the flour down between the petals. Lightly shake off the excess.
- Dunk the onion into the egg mixture, coating the entire onion completely. Carefully let the excess drip off.
- Place back into the flour mixture, sprinkling the flour mixture over the onion. Shake off the excess flour.
- Repeat once more into the egg mixture and back into the flour.
- Place on a lined baking sheet.
- Place onions in the freezer for 30 minutes. This will help the batter stick to the onions and not fall off during frying.
9. Make the Blooming Onion Sauce while you have the onions in the freezer.
Frying Blooming Onions
- Add vegetable oil to a dutch oven, heavy bottom pan or deep fryer and place over high heat, bringing the oil to 350° using an oil fry thermometer.
- Use a spider strainer or spatula to lower the onions, root side up, down into the hot oil. Cook for 6- 8 minutes or until golden brown.
- Carefully lift with a strainer, draining excess oil. Place on a baking sheet lined with paper towels and a wire rack.
4. Turn the onions, root side down and place on a serving platter with Blooming Onion Sauce and serve immediately.
Deep fried appetizers are always a hit with the crowd and great recipes for game days. We love Onion Straws, Fried Pickles, Fried Okra, Fried Onion Rings, French Fries and all of them go great with Blooming Onion Sauce.
Why You Will Love this Bloomin’ Onion Recipe
- Easy Recipe: There are a few steps to making an onion blossom appetizer at home but it’s really a simple process, even if you don’t have a blooming onion cutter.
- Delicious Appetizer: Deep fried to crispy perfection for a favorite appetizer for any gathering with friends or party.
- Budget Friendly Recipe: Making a bloomin onion at home is so much affordable than heading to Outback Steak House for drinks and appetizers and this homemade version is just as delicious.
If you find yourself craving a Blooming Onion from Outback Steakhouse, you can now make it at home right along with the Blooming Onion Sauce for the ultimate deep fried appetizer.
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Blooming Onion
Ingredients
- 2 large sweet onions Vidalia or Walla Walla
- 1 1/2 cups all purpose flour
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 2 teaspoons granulated garlic
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup buttermilk
- 6 cups vegetable oil
- Blooming Onion Sauce
Instructions
- Slice the top of the onions off and remove the peel. Trim the dry part of the root end, but leave the root intact.
- Place onions on a cutting board with the root end up. Slice the onions about 1/4 inch out from the root, moving the knife downward, making a clean slice. Repeat to create 4 equally spaced slices. Then make 3 cuts between each slice.
- Turn the onions over and carefully spread the onion petals apart.
- Using a shallow bowl, combine the flour and seasonings.
- In another bowl, deep enough to dunk the whole onions, mix the milk, buttermilk and eggs together until well combined.
- Place an onion in the flour mixture and sprinkle the flour over the onions, getting the flour down between the petals. Lightly shake off the excess.
- Dunk the onion into the egg mixture, coating the onion completely. Carefully drain the excess.
- Place back into the flour mixture, sprinkling the flour mixture over the onion. Shake off the excess flour.
- Repeat once more into the egg mixture and back into the flour.
- Place on a lined baking sheet.
- Place onions in the freezer for 30 minutes. This will help the batter stick to the onions and not fall off during frying.
- Add vegetable oil to a dutch oven or heavy bottom pan and place over high heat, bringing the oil to 350° using an oil fry thermometer.
- Use a spider strainer or spatula to lower the onions, root side up, down into the hot oil. Cook for 6- 8 minutes or until golden brown.
- Carefully lift with a strainer, draining excess oil. Place on a baking sheet lined with paper towels and a wire rack.
- Turn the onions, root side down and place on a serving platter with Blooming Onion Sauce and serve immediately.
This is my favorite appetizer!!! I can’t believe I can make it at home, so dang good!
I love how it turned out! Really crispy and the dip is so perfect!