This copycat Outback Steakhouse Bloomin’ Onion recreates the popular restaurant appetizer at home. A carved yellow onion spreads into individual petals, receives a seasoned flour and breadcrumb coating, and fries until golden brown.
Seasoning and Breading Components
The coating features a spice-heavy flour base paired with milk, eggs, and plain breadcrumbs. Paprika, garlic powder, onion powder, dried oregano, dried thyme, black pepper, and salt season the flour, with cayenne pepper providing optional heat. The egg wash and breadcrumbs complete the exterior layer across each separated petal.
For more restaurant-style appetizers, consider Outback Steakhouse Coconut Shrimp Copycat or Tony Roma Onion Rings Copycat.
Observable Frying Cues
The onion cooks root-side down in 350°F (175°C) vegetable oil for 3 to 4 minutes. A golden brown exterior indicates the onion has cooked through. Draining the finished onion on paper towels removes excess oil before serving alongside dipping sauce.
Copycat Outback Steakhouse Bloomin’ Onion
Equipment
- 1 Large Yellow Onion
- 1 Deep Fryer or Large Pot
- 1 Sharp knife
- 2 Mixing bowls
- 1 Slotted spoon or spider strainer
- 1 Paper Towel-lined Plate
Ingredients
- 1 large yellow onion
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper - optional
- 1.5 cups milk
- 2 large eggs
- 1 cup plain breadcrumbs
- 4 cups vegetable oil for frying
Instructions
- Prepare the onion: Slice off the top 1/2 inch of the onion. Stand the onion cut-side down and make a cut from top to bottom, about 3/4 inch from the root, stopping about 1/2 inch from the bottom. Repeat this cut around the onion, spacing cuts about 3/4 inch apart. Gently spread the onion petals open.
- Prepare the dredge: In a shallow bowl, whisk together flour, paprika, salt, pepper, garlic powder, onion powder, oregano, thyme, and cayenne pepper (if using).
- Prepare the egg wash: In another shallow bowl, whisk together milk and eggs.
- Bread the onion: Dip the entire onion into the flour mixture, ensuring it’s well coated and pushed down into the petals. Shake off excess.
- Dip the onion into the egg wash, ensuring all parts are coated. Let excess drip off.
- Coat with breadcrumbs: Sprinkle the breadcrumbs evenly over the onion, gently pressing them into the petals. You can also carefully place the onion into the breadcrumbs, cupping it to coat.
- Heat the oil: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Fry the onion: Carefully place the breaded onion into the hot oil, root-side down. Fry for about 3-4 minutes, or until golden brown and cooked through. Be careful not to overcrowd the fryer if making multiple.
- Drain and serve: Remove the bloomin’ onion with a slotted spoon or spider strainer and drain on a paper towel-lined plate. Serve immediately with your favorite dipping sauce.