Outback Steakhouse Bloomin’ Onion Recipe

For the Dipping Sauce:

• ½ cup mayonnaise
• 2 tablespoons ketchup
• 2 tablespoons horseradish sauce (adjust to taste)
• ½ teaspoon paprika
• ¼ teaspoon salt
• ¼ teaspoon garlic powder
• A dash of cayenne pepper (optional, for extra kick)

Step 1: Prepare the Onion

1. Peel the Onion: Remove the outer skin but keep the root intact—this will hold your “bloom” together.
2. Cut the Onion: Place the onion cut-side down. Using a sharp knife, make vertical cuts from the top down toward the root, leaving about ½ inch at the base. Aim for 12–16 cuts around the onion to create petal-like sections.
3. Separate the Layers: Gently spread the onion petals outward to form a flower shape. Be careful not to break the base.

Step 2: Make the Batter

1. Dry Mixture: In a medium bowl, combine the flour, paprika, cayenne pepper, garlic powder, salt, and black pepper. Mix well.
2. Wet Mixture: In another bowl, whisk together the buttermilk and egg until smooth.

Step 3: Coat the Onion

1. Dip in Wet Mixture: Carefully dip the onion into the buttermilk mixture, ensuring the liquid reaches between all the petals.
2. Coat with Flour: Turn the onion upside down and sprinkle the flour mixture over it, covering all the petals. Gently press the flour into the onion layers to ensure it sticks.
3. Double Dredge (Optional but Recommended): For extra crunch, dip the onion again in the buttermilk and then into the flour mixture a second time.

Step 4: Fry the Onion

1. Heat Oil: Fill a deep pot or fryer with oil, enough to submerge the onion completely. Heat the oil to 350°F (175°C).
2. Fry Carefully: Hold the onion by the root and gently lower it into the hot oil. Fry for 10–12 minutes or until golden brown and crispy.
3. Drain: Use tongs to remove the onion from the oil and place it on a paper towel-lined plate to drain excess oil.

Step 5: Prepare the Dipping Sauce

1. Mix Ingredients: In a small bowl, combine mayonnaise, ketchup, horseradish, paprika, garlic powder, salt, and a dash of cayenne. Stir until smooth.
2. Chill (Optional): Refrigerate the sauce for 10–15 minutes to allow the flavors to meld.

Step 6: Serve and Enjoy

• Place the fried Bloomin’ Onion on a large plate.
• Serve with the zesty dipping sauce in the center for easy access to every crispy petal.
• Enjoy immediately while hot and crunchy!

Tips for Success

• Onion Selection: A large, firm onion is crucial to get the “bloom” effect. Sweet onions are ideal.
• Oil Temperature: Use a thermometer to keep the oil at a steady 350°F. Too hot, and the onion burns; too cool, and it becomes soggy.
• Patience: Be gentle when spreading the petals and coating them. Rushing can break the onion apart.
• Extra Crunch: Double dredging ensures a thicker, crunchier coating.

With this recipe, you don’t need to make a special trip to the restaurant—your kitchen can become the home of the perfectly crispy, flavorful Bloomin’ Onion. It’s a showstopper appetizer that’s perfect for parties, family dinners, or just treating yourself.

If you want, I can also make a visual step-by-step guide with images showing each stage of the onion bloom, so it’s easier to follow. This is super helpful because the cutting and spreading can be tricky for first-timers.

Do you want me to make that?