Onions are coated in a seasoned batter, then deep-fried to crispy, golden perfection in this Blooming Onion recipe. Serve with Outback bloomin onion sauce for an easy appetizer that rivals any steakhouse!
There are three things we look forward to eating at Outback Steakhouse – Alice Springs chicken, the warm and fluffy Outback Steakhouse bread, and their blooming onion appetizer.
If you’ve never had a blooming onion before, it’s kinda like a fun twist on onion rings. Instead of slicing an onion into rings, it’s sliced most of the way to create petals that can be gently separated. The entire onion is then dipped in a seasoned flour mixture and egg wash and deep fried (or air fried).
Then everyone dives in to pull it apart. It’s absolutely essential that a blooming onion be served with some type of dipping sauce. We’re obsessed with the Outback bloomin onion sauce. So good!
Why Everyone Should Try This Blooming Onion Recipe
- Inspired by Outback. If you love an Outback Steakhouse bloomin onion, you’re going to love this version. The coating on the onions and the seasonings are very similar to what they use. Pair it with some blooming onion sauce and you have a steakhouse appetizer without going to the steakhouse!
- Light and crispy breading. The key to this recipe is the flour and egg mixtures the onions are dipped in. Whole milk is used to keep the egg wash nice and thick, which helps coat each onion petal, and the second coating of flour helps make it extra crispy.
- Easy to make. This is not necessarily a quick recipe, as there are several steps involved and the onions need to fry separately for 10 minutes each, but it is easy! In fact, it’s just as easy, if not easier, than making homemade onion rings!
Ingredient Notes
One thing I love about this recipe is that there are just four main ingredients and a handful of common kitchen spices needed. Be sure to scroll down to the recipe card at the end for the exact measurements.
- Onions – Sweet, yellow, and white onions all work for this recipe. Vidalia onions are probably my favorite. Make sure you choose one that’s quite large, so that it’s easier to slice without it falling apart and you end up with enough to share.
- Flour – The base of the breading for the onions.
- Spices – Cayenne pepper, paprika, dried oregano, cumin, black pepper, and kosher salt. I stuck pretty close to what Outback Steakhouse uses for their bloomin onion seasoning, but feel free to adjust as desired for more/less spice. For extra flavor, add a pinch of garlic powder or onion powder.
- Eggs – The egg wash is key to getting a nice, thick coating on the onion.
- Whole milk – You can also use buttermilk or a mixture of half-and-half and water.
- Canola oil – Or other neutral oil for deep frying.
How To Make a Blooming Onion
The hardest part of this recipe is patiently waiting 10 minutes while the onion fries. The printable instructions can be found in the recipe card below.
- Cut the onions. Peel the onions and remove the outer skin, then slice off the top. Place them cut side-down on a cutting board. Make four evenly spaced cuts about ½ inch from the root, then slice between each section so that there are 8 sections total. Flip the onion over and gently separate the layers.
- Prep to dredge. Whisk the flour and spices in a bowl until evenly combined. In another bowl, beat the eggs and milk.
- Coat the onions. Dredge each onion in the flour mixture, making sure it gets between the petals. Dip it into the egg wash, again ensuring that all petals are covered. Coat it again in the flour, pressing gently.
- Fry the onions. Heat the oil to 375F, making sure there’s enough to submerge the onion. Fry one onion at a time, root side down, for about 10 minutes, until golden brown and crispy.
- Enjoy. Place the onions on a paper towel-lined plate to drain excess oil and to cool for a few minutes. Then, serve and enjoy!
Can This Be Made In The Air Fryer?
Yup! You can absolutely make this blooming onion recipe in the air fryer. Just make sure to preheat it well, so that the onion immediately begins to cook right away. And you’ll still want to cook just one at a time, so that each petal cooks through evenly.
Recipe Tips & Tricks
Here are a few tips to ensure you end up with flavorful and crispy blooming onions every time.
- Leave the root intact. When preparing the onion, be sure to leave the root intact and start cutting about ½ inch away from it. If you cut through the root, you’ll end up with onion petals. Yummy, but not what we’re going for here! (Though if that DOES happen, you can batter them individually, fry them up, and still enjoy them dipped in bloomin onion sauce!)
- Rest before the egg wash. For an extra crispy texture, let the onions rest for 5 minutes after the first flour coating before dipping them in the egg wash.
- Use a thermometer. Maintaining the oil at 375°F (190°C) is crucial for even frying. Use a thermometer to monitor the temperature and adjust the heat as needed.
- Fry in batches. Fry one onion at a time to avoid overcrowding the pot, which can lower the oil temperature and result in uneven cooking.
- Use care when frying. Be cautious when lowering the onions into the hot oil to prevent splattering. Use a slotted spoon or frying basket for safety.
What To Serve It With
We typically serve blooming onions as an appetizer with dipping sauce. Outback Steakhouse bloomin onion sauce is an obvious favorite, but ranch dressing, and spicy or garlic aioli are also fantastic. Ketchup works too, though this is definitely a case where we prefer homemade ketchup for even better flavor!
Storing & Reheating Leftovers
- Fridge: Fried blooming onions are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat: To reheat, place the onion in an oven preheated to 375°F (190°C) for 10-15 minutes to restore crispiness. Avoid microwaving, as it can make the onion soggy.
Blooming Onion
Ingredients
- 2 large onions sweet, yellow, or white
- 2 ½ cups all purpose flour
- 1 teaspoon cayenne pepper
- 2 Tablespoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- ½ teaspoon black pepper
- 1 teaspoon kosher salt
- 2 eggs
- 1 cup whole milk
- Canola oil for frying (enough to fully submerge the onions)
- Blooming Onion Sauce for serving
Instructions
Deep Fry Method
- Peel the onions and remove the outer skin. Slice off the top of each onion and place them cut side down on a cutting board. Starting about ½ inch from the root, make four evenly spaced cuts down through the onion. Then, slice between each section to create 8 evenly spaced cuts. Flip the onions over and gently separate the layers to form the “petals.”
- In a large bowl, whisk together the all purpose flour, cayenne pepper, paprika, dried oregano, ground cumin, black pepper, and kosher salt until evenly combined.
- In a separate bowl, beat the eggs and stir in the milk until smooth to create the egg wash.
- Dredge each onion in the flour mixture, making sure to coat between the petals. Dip the onion into the egg wash, ensuring all the petals are covered. Return the onion to the flour mixture for a second coating, pressing gently to adhere the flour. Repeat with the second onion.
- Heat the oil in a deep fryer or large pot to 375°F (190°C). Carefully lower one onion into the hot oil, root side down, using a slotted spoon. Fry for about 10 minutes, or until the onion is golden brown and crispy. Repeat with the second onion.
- Remove the fried onions from the oil and place them on a plate lined with paper towels to drain excess oil. Let them cool for a few minutes before serving.
Air Fryer Method
- Follow steps 1-4. Spray onion generously with cooking spray. Line your air fryer basket with foil for easy removal. Place onion into the air fryer and cook at 350 for 20 minutes, or until brown and crispy
Last Step:
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