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Almost Famous Bloomin’ Onion

Outback Steakhouse serves 40,000 Bloomin’ Onions every day — that’s about 62 million calories’ worth of the chain’s famous appetizer: a giant onion that’s cut to resemble a flower and deep-fried. Many readers, including Sue Rogers from Tomball, TX, wrote to us for the recipe, but only three people at the company know it, and none of them will give it up. So, chefs in Food Network Kitchens fried onions until they nailed the zesty coating — and the secret dipping sauce.
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Cook Time 45 minutes
Total Time 1 hour
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 3681.8 kcal

Equipment

  • 1 Large Deep Pot For deep-frying, ensures safety with oil volume
  • 1 Deep-Fry Thermometer Crucial for accurate oil temperature control
  • 1 Wire Skimmer or Spider For safely lowering and removing the onion from hot oil
  • 2 Large Mixing Bowls One for dry dredge, one for wet batter
  • 1 Sharp Knife Essential for precise onion cutting

Ingredients
  

Main

  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 1/2 teaspoons ketchup
  • 1/2 teaspoon Worcestershire sauce
  • 1 tablespoon drained horseradish
  • 1/4 teaspoon paprika
  • Pinch of cayenne pepper
  • Kosher salt and freshly ground black pepper
  • 1 large sweet onion such as Vidalia (about 1 pound)
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon cayenne pepper
  • 2 tablespoons paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • Freshly ground black pepper
  • 2 large eggs
  • 1 cup whole milk
  • 1 gallon soy or corn oil as needed, for frying
  • Kosher salt

Instructions
 

  • Combine all of the dip ingredients in a bowl, cover and refrigerate.
  • Slice the onion (see Cook's Note). Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs, milk and 1 cup water.
  • Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the "petals." Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour.
  • Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil.
  • Fill a large deep pot with at least 3 inches of the oil, leaving 2 inches of space at the top. Heat the oil over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels. Season with salt and serve with the dip.

Notes

Achieving the signature 'bloom' requires a sweet onion, ideally a Vidalia, cut precisely to within half an inch of the root end without detaching petals. Proper oil temperature is paramount; starting at 400°F and maintaining around 350°F ensures a crisp exterior without burning or absorbing too much oil. The double-dredge method (flour, then egg, then flour) is key for a thick, adhesive coating. Ensure all crevices are coated to prevent bare spots. For maximum crispness, allow excess batter to drip off before the final flouring and avoid overcrowding the pot, which drops oil temperature. A light sprinkle of salt immediately after frying enhances flavor.