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Outback-Style Bloomin’ Onion — Homemade Recipe
The Bloomin’ Onion is an iconic restaurant appetizer: a large sweet onion cut into petal-like sections, double-coated in a seasoned batter, and deep-fried until golden and crunchy. Served with a tangy, slightly spicy dipping sauce, it’s dramatic, shareable, and perfect for parties. Recreating it at home requires a sharp knife, careful cutting, reliable oil temperature control, and the double-dip technique to lock in a crisp, stable crust. This page provides an expanded step-by-step method plus tips, variations, safety notes, serving ideas, and estimated nutrition. The content below is designed to help both beginners and experienced cooks obtain repeatable results.
Ingredients
Onion & Coating
- 1 very large sweet onion (Vidalia, Walla Walla, or other mild large onion)
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice, rested 5–10 minutes)
- 1 cup all-purpose flour
- 3/4 cup fine cornmeal (optional for extra crunch)
- 1 tbsp paprika
- 1 tsp smoked paprika (optional)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1–1.5 tsp cayenne or ground chili (adjust to taste)
- 1.5 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- Oil for deep frying (vegetable, canola or peanut oil)
Dipping Sauce
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 1–2 tbsp prepared horseradish (to taste)
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4–1/2 tsp cayenne (optional)
- Salt and pepper to taste
- 1 tsp lemon juice or to taste (optional for brightness)
Equipment & Safety
Use a heavy-bottomed pot or Dutch oven and a deep-fry thermometer to maintain steady oil temperature. Do not overfill the pot with oil. Have a large spider or slotted spoon, long tongs, and a wire rack for draining. Keep a lid nearby in case of flare-up. Never leave hot oil unattended. Keep children and pets away while frying. Use oven mitts and long utensils to minimize splatter risk.
Step-by-Step Instructions
1 — Make the sauce first
Whisk together mayonnaise, ketchup, horseradish, smoked paprika, garlic powder, cayenne, salt, pepper and a splash of lemon juice. Taste and adjust heat. Chill while you prepare the onion: flavors marry and intensify after resting.
2 — Cut the onion into a bloom
- Peel the onion and trim about ½" off the top (stem end), leaving the root in place—this keeps the petals connected.
- Place the onion root-side down. Using a very sharp chef’s knife, make vertical cuts from top to bottom starting about ½" from the root: aim for 12–16 cuts (the exact number depends on onion size) to create even petals. Do not cut through the root.
- Turn the onion over gently and, holding the root, spread petals slightly with your fingers to separate them. If petals remain linked at the base, use a small knife to widen the cut toward the root—but don’t sever the root.
3 — Buttermilk soak
Place the cut onion in a bowl and pour buttermilk between petals, allowing it to soak for about 10 minutes. Buttermilk helps the coating adhere and tenderizes the onion a little for a pleasant interior texture.
4 — Prepare the dry mix
Combine flour, cornmeal (if using), paprika, smoked paprika, garlic and onion powders, cayenne, salt, and pepper in a wide shallow dish. Toss to combine.
5 — Double-dip for a durable crust
Remove the onion from buttermilk, letting excess drip off. Dredge thoroughly in the dry mix, working the seasoned mix between petals so each one is coated. For the classic extra-crispy finish, briefly return the onion to buttermilk and then coat again in the dry mix a second time.
6 — Fry carefully
- Heat oil to 350–375°F (175–190°C). Use enough oil to submerge the onion (3–4" depth typical in a Dutch oven) but leave headroom. Monitor temperature—too low yields greasy results, too high burns the crust.
- Using a spider or slotted spoon, lower the coated onion into the oil, cut-side down. Fry for 6–8 minutes until the underside is golden brown. Carefully flip and fry another 3–5 minutes until the entire bloom is golden and crisp.
- Transfer to a wire rack set over a sheet tray to drain briefly—this preserves crispness better than paper towels.
7 — Serve immediately
Place the bloom on a platter with the dipping sauce in the center. Encourage guests to pull away petals and dip into the sauce. For best texture and flavor, serve while still hot and crunchy.
Tips for Reliable Results
- Sharp knife: Clean, precise cuts create even petals that separate and cook uniformly.
- Dry ingredients: Mix spices into the flour well so every bite has balanced seasoning.
- Oil temp: Keep temperature steady—use a thermometer and adjust heat as needed.
- Double-coat: Two dips lock the coating; allow the coating to rest 3–5 minutes before frying so it adheres more firmly.
- Test onion size: If your onion is medium, consider cutting fewer petals or making two smaller blooms—crowd-pleasing but manageable for home ovens and skillets.
Variations & Creative Twists
- Spicy bloom: Add cayenne, chipotle powder, or chili crisp to the dry mix for heat.
- Garlic-Parmesan: Toss the hot bloom with garlic butter and grated Parmesan immediately after frying.
- Beer-battered: Replace buttermilk with a beer batter and deep-fry for a different texture and flavor profile.
- Mini blooms: Slice smaller onions into 8–10 petals to make individual servings for parties.
- Air-fryer attempt: Lightly spray thoroughly coated onion and air-fry at 375°F; results vary and texture will be different from deep-fried.
Serving Suggestions
The Bloomin’ Onion is an appetizer centerpiece. Pair it with complementary items to balance richness:
- Crisp vegetable sticks (carrot, celery) and pickles for contrast.
- A selection of dips: classic sauce, ranch, sriracha mayo, or blue cheese.
- Grilled steaks, burgers, or smoked meats for a full spread.
- Light side salads or coleslaw to cut through the fried richness.
Make-Ahead, Storage & Reheating
Prep steps (cutting, buttermilk soak, and dry mix) can be done ahead. After coating, it’s best to fry just before serving. Leftover fried petals lose crispness quickly; store cooled leftovers in an airtight container and re-crisp in a 375°F (190°C) oven or air fryer for a few minutes. Do not microwave—microwaving makes the coating soggy. Sauce keeps refrigerated up to 5 days.
Estimated Nutrition (approx. per 1/4 large Bloomin' Onion serving)
| Calories | ~540 kcal |
|---|---|
| Total Fat | 32 g |
| Saturated Fat | 6 g |
| Cholesterol | 25 mg |
| Sodium | ~980 mg |
| Total Carbohydrate | 58 g |
| Dietary Fiber | 4 g |
| Sugars | 8 g |
| Protein | 6 g |
Estimates vary widely with oil absorption, coating thickness, and portion size. Use product labels for precise tracking.
FAQ
- Why did my petals stick together? Ensure cuts reach close enough to the root and gently separate petals. Soaking in buttermilk and shaking excess helps coating penetrate and separate sections.
- Why does the coating fall off? Double-dip process helps adhesion. Press flour mix gently between petals and let the coated onion rest a few minutes before frying to set the crust.
- Can I bake instead? Yes, brush with oil and bake at 425°F for 25–30 minutes; results won’t be as deep-fried crispy but will be tasty and lower in oil.
- How to avoid greasy results? Maintain oil temperature in range and do not overcrowd the pot. Drain briefly on a wire rack instead of paper towels.