Copycat Outback Bloomin' Onion Recipe
Deep-fried whole sweet onion carved into petals and double-battered, then served with a creamy horseradish-ketchup dipping sauce. The onion is sliced three-quarters of the way through from the root end to create a blooming effect, fried at high temperature until golden and tender, with a crispy exterior.
Ingredients
- ¼ cup mayonnaise
- 1 tablespoon ketchup
- 1 tablespoon cream-style horseradish
- 1 ½ tablespoon paprika
- 1 ⅝ teaspoon salt
- ¾ teaspoon ground black pepper
- 1 cup all-purpose flourcornstarch1:1gluten-freegluten-free
creates crispier crust
- 1 tablespoon garlic powder
- ½ teaspoon cayenne powder
- ½ teaspoon dried thyme
- 1 egg
- ⅓ cup water
- 1 large sweet onionyellow onion1:1onion
stronger flavor, slightly less sweet
- neutral oil (canola or peanut), for frying
Instructions
- 1
Combine mayonnaise, ketchup, cream-style horseradish, paprika, salt, and black pepper for dipping sauce in a small bowl. Refrigerate for at least 30 minutes or up to overnight before serving.
- 2
Mix flour, garlic powder, paprika, salt, cayenne powder, dried thyme, and black pepper in a large bowl.
- 3
Whisk egg and water together in a medium bowl until homogenized.
- 4
Cut off the top 1/4 inch of the onion and remove the outer skin.
- 5
Flip the onion onto its cut end with root end intact. Make four cuts starting 1/2-inch from the root, cutting down toward the board to create quarters. Make three additional cuts between each quarter, 1/2-inch from root, creating 16 total slices.
- 6
Turn the onion bloom over and remove small center pieces.
- 7
Heat about 3 inches of oil in a Dutch oven (or fill tabletop fryer to MAX line) to 400 degrees Fahrenheit using a thermometer, then reduce heat to medium-low.
- 8
Dunk the onion into egg wash, ensuring mixture reaches between petals.
- 9
Transfer to flour mixture, separating petals with hands and coating liberally. Repeat the egg wash and flour coating process a second time.
- 10
Place onion petals-down into hot oil, adjusting heat to maintain 350 degrees. Fry 2 to 3 minutes, flip, then fry 2 to 3 minutes more until golden brown and onion is tender.
- 11
Remove to paper towel and drain 1 minute. Serve immediately with dipping sauce.
Tips
Allow dipping sauce to refrigerate at least 30 minutes to develop flavor; it keeps refrigerated for about two weeks.
Use hands rather than utensils when coating onion petals in flour to ensure thorough coverage between petals.
Monitor oil temperature carefully with a thermometer throughout frying; maintaining 350 degrees ensures even cooking and prevents burning.
Good to Know
Dipping sauce: refrigerate in airtight container up to two weeks. Fried onion best consumed immediately but may be reheated in 350 degree oven for 5-10 minutes.
Prepare dipping sauce up to one day ahead. Prep onion (carve and soak in water) up to 4 hours ahead; drain before breading.
Serve immediately after frying while petals are crisp. Accompany with prepared dipping sauce.
Common Mistakes
Insufficient flour coating between petals results in soggy texture; separate petals thoroughly and coat liberally.
Oil temperature fluctuation prevents even cooking; use thermometer and adjust heat to maintain 350 degrees during frying.
Incomplete onion carving creates petals that don't separate; make four initial cuts and three additional cuts to achieve 16 slices.
Overcrowding or moving onion too early in oil causes uneven browning; use medium-low heat and allow 2-3 minutes per side without disturbance.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
General Alternatives
stronger flavor, slightly less sweet