Outback Steakhouse Bloomin Onion Recipe
Bring the iconic Outback Steakhouse Bloomin Onion straight to your table with this simple, crowd-pleasing recipe for a crispy, golden battered onion that pulls apart beautifully.
This Outback Steakhouse Bloomin Onion is deep-fried perfection — a crunchy, savory appetizer that’s sure to impress at any gathering or game-day spread.
What You’ll Need for the Perfect Outback Steakhouse Bloomin Onion
- Vidalia onions – Large, sweet onions that bloom effortlessly and fry up tender yet crisp.
- All-purpose flour – The backbone of that irresistible crunchy coating, locking in the onion’s sweetness.
- Cornstarch – Helps the batter cling tightly to every petal, ensuring maximum crispness.
- Paprika – Adds a smoky warmth and rich color to both the batter and seasoned flour.
- Garlic (minced & powder) – Layers in bold, aromatic flavor that pairs perfectly with the sweet onion.
- Cayenne pepper – A touch of heat for that signature Outback kick.
- Beer – Makes the batter light and airy while adding subtle depth.
- Salt & black pepper – Essential for balancing flavors and seasoning every crunchy bite.
How to Make It Bloom: Outback Steakhouse Bloomin Onion Steps
Begin by mixing up a flavorful batter with flour, cornstarch, garlic, spices, and beer until smooth. Prepare a seasoned flour mix for double-dipping.
Carefully cut the onion to create that signature bloom shape, keeping the root intact so it holds together. Dredge the onion in seasoned flour, dip it into the batter, then dredge again for a thick, crisp coating.
Heat oil to 375°F and gently lower the onion in. Fry until deeply golden and irresistibly crispy, flipping if needed to ensure an even fry.
Drain on paper towels, core the center for presentation, and serve piping hot with a zesty dipping sauce.
Tips & Twists for the Best Bloom
Always use sweet onions for the most authentic Outback Steakhouse Bloomin Onion — Vidalia is a classic choice. Chilling the onion before battering can help the petals stay intact during frying.
For extra crunch, add a tablespoon of cornstarch to the seasoned flour. Feel free to adjust the cayenne to your heat preference or swap in smoked paprika for a deeper flavor.
Pair it with a homemade Bloomin’ Onion Sauce or a spicy sriracha mayo to level up the dipping game.
Keeping Your Bloomin Onion Crispy: Leftovers & Reheating
If you somehow have leftover Bloomin Onion, store it in an airtight container in the fridge for up to two days. To reheat and keep that crisp texture, skip the microwave — instead, pop the onion in an oven or air fryer at 375°F until hot and crunchy again.
Whether you’re recreating restaurant nostalgia or surprising guests with a crispy showstopper, this Outback Steakhouse Bloomin Onion promises golden, flavorful bites every time.
Outback Steakhouse Bloomin Onion Recipe
Ingredients
- 2 teaspoons garlic powder
- 4 Vidalia onions or other large sweet onions
- 2 tablespoons paprika divided
- 1/3 cup cornstarch
- 2 teaspoons minced garlic
- 12 ounces beer
- 1/2 teaspoon cayenne pepper
- 2 1/2 teaspoons ground black pepper divided
- 3 1/2 cups all-purpose flour divided
- 1 teaspoon salt
- Bloomin’ Onion Sauce or Creamy Chili Sauce, for serving
Instructions
- Combine the cornstarch, minced garlic, salt, 1 1/2 cups of flour, 2 teaspoons of paprika, and 2 teaspoons of ground black pepper in a mixing bowl; blend thoroughly then pour in the beer and stir until a smooth batter forms. For the seasoned flour, whisk together the garlic powder, cayenne pepper, remaining 2 cups of flour, 4 teaspoons of paprika, and the remaining 1/2 teaspoon of black pepper until well incorporated. Trim approximately 3/4 inch from the tops of the onions and remove the outer skins; slice each onion vertically into 12 to 16 sections, ensuring the root end remains intact. Carefully extract about 1 inch of petals from the center to create space for blooming, gently spreading the petals apart without tearing the onion. Dredge each onion in the seasoned flour, tapping away any excess; immerse them fully in the prepared batter, parting the petals so every layer is coated, then dredge again in the seasoned flour for an extra crispy finish. Heat oil in a deep fryer to a temperature between 375°F and 400°F; lower each onion gently into the basket and fry for approximately 1 1/2 minutes per side until deeply golden. Remove and allow to drain on paper towels. Serve immediately, positioned upright in a shallow dish; extract the central core using a circular cutter or apple corer if desired. Accompany with Bloomin’ Onion Sauce or Creamy Chili Sauce for dipping.
