Outback Steakhouse Bloomin Onion

If you’re looking for a show-stopping appetizer that will wow your guests, look no further than the Outback Steakhouse Bloomin Onion. This iconic dish features a giant onion that has been sliced, coated in a seasoned batter, and deep-fried to golden perfection.

Served with a flavorful dipping sauce, the Bloomin Onion is a favorite at Outback Steakhouse and can now be recreated in your own kitchen. In this blog post, we will guide you through the process of making this delicious appetizer step by step. So let’s get started!

Kitchen Equipment Needed

To make the Outback Steakhouse Bloomin Onion, you’ll need the following kitchen equipment:

  1. Deep fryer or a large, deep pot for frying
  2. Cooking thermometer to monitor oil temperature
  3. Mixing bowls for preparing the batter and dipping sauce
  4. Cutting board and knife for onion preparation
  5. Paper towels for draining excess oil

Leftovers and Storage

If you happen to have any leftovers of the Bloomin Onion, you can store them in an airtight container in the refrigerator. While they might not be as crispy as when freshly cooked, they can still be enjoyed the next day. To reheat, place the onion in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through.


  • For the Batter:
  • 1/3 cup cornstarch
  • 1 1/2 cups flour
  • 2 teaspoons garlic, minced
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 24 ounces beer
  • 4 Vidalia onions
  • For the Seasoned Flour:
  • 2 cups flour
  • 4 teaspoons paprika
  • 2 teaspoons garlic powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne
  • For the Outback Dipping Sauce:
  • 1/2 cup mayonnaise
  • 2 teaspoons ketchup
  • 2 teaspoons creamed horseradish
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon dried oregano
  • A dash of black pepper
  • A dash of cayenne


Step 1: Prepare the Seasoned Flour

In a bowl, combine 2 cups of flour, 4 teaspoons of paprika, 2 teaspoons of garlic powder, 1/2 teaspoon of pepper, and 1/4 teaspoon of cayenne. Mix well to ensure all the spices are evenly distributed. This seasoned flour will give the Bloomin Onion a delicious flavor.

Step 2: Make the Outback Dipping Sauce

In another bowl, combine 1/2 cup of mayonnaise, 2 teaspoons of ketchup, 2 teaspoons of creamed horseradish, 1/4 teaspoon of paprika, 1/4 teaspoon of salt, 1/8 teaspoon of dried oregano, a dash of black pepper, and a dash of cayenne. Blend everything together well until smooth. For the best flavor, refrigerate the dipping sauce for at least 2 hours or overnight to allow the flavors to meld together.

Step 3: Prepare the Batter

In a separate bowl, mix 1/3 cup of cornstarch, 1 1/2 cups of flour, 2 teaspoons of minced garlic, 2 teaspoons of paprika, 1 teaspoon of salt, and 1 teaspoon of pepper until well blended.

Gradually add 24 ounces of beer to the dry ingredients, mixing well until you have a smooth batter. The beer adds a light and crispy texture to the Bloomin Onion.

Step 4: Prepare the Onion

Start by cutting about 3/4 inch off the top of the onion and peel off the skin.

Cut the onion into 12-16 vertical wedges, making sure not to cut through the bottom root end. This will help the onion “bloom” during the frying process.

Remove about 1 inch of petals from the center of the onion, creating a space for the batter to adhere. You can place the cut onions in cold water for a few hours to help open them up, but make sure to drain them well before proceeding.

Step 5: Coat and Fry the Bloomin Onion

Dip the onion in the seasoned flour, shaking gently to remove any excess flour.

Separate the petals of the onion to ensure they are thoroughly coated with the batter.

Carefully place the coated onion in a fryer basket and deep fry at 375-400°F (190-200°C) for 1 1/2 minutes.

Flip the onion over and fry for an additional 1 1/2 minutes or until golden brown and crispy.

Once cooked, remove the Bloomin Onion from the fryer and let it drain on paper towels to remove any excess oil.

Outback Steakhouse Bloomin Onion

Leave a Comment