This recipe for Copycat Outback Steakhouse Blooming Onion has been sponsored by the Vidalia Onion Committee. Links featured within, not inclusive of the official Vidalia Onion Committee website or previously sponsored content, are not sanctioned or endorsed by the Vidalia Onion Committee.
I don’t know about you, but I have been missing all my favorite restaurant favorites lately. Since we have been home, I have been working hard to recreate those favorites and make copycat versions.
One of those is the Outback Steakhouse Blooming Onion from their original menu. Have you ever had one? If not, you are missing out!
But – no fear! Today, I have the perfect copycat version for you made with the delicious sweet Vidalia Onions.
How to Make Copycat Outback Steakhouse Blooming Onion
So why am I using Vidalia Onions?
If you know anything about a blooming onion, then you know the kind of onion you use is super important. Vidalia Onions are perfect for this because of their super sweet flavor.
These onions are perfect for spring and summer. Most harvest hits the stores in April and usually by the end of summer, they are gone.
If you are lucky enough to find these in the store, stock up because they are great in so many dishes, but for this recipe, Vidalia Onions are the ONLY onion you will want to use.
So – let’s get started . . .
Start by chopping off the end of the onion.
Once you chop off the end, remove all the peel but leave the hairy end of the onion intact.
Now, using your knife, flip the onion over and make ½ inch cuts all around the onion to create petals. Be sure to watch how far you go down. Do not cut all the way through or your onion will fall apart as you are frying it.
Mix together all your seasonings – flour, paprika, cayenne pepper, seasoned salt, garlic powder, oregano, and black pepper and set aside.
In another bowl, whisk together the eggs and milk.
Dip the onion in the flour mixture making sure to coat each petal. The reason you dip in the flour first is to make sure your breading sticks and does not fall off.
Now, dip in the milk and egg mixture, being sure to coat each petal. Then, dip again in the dry mixture.
Now, put your onion on a parchment-lined sheet pan and stick in the freezer for about 30 minutes.
While the onion is freezing, get your oil heated and make your dipping sauce. The sauce, as you know, is where it’s at when it comes to a blooming onion.
I like a sauce with a kick, so I add fresh horseradish to mine, but if you do not like a spicy kick, you can leave it out.
Let’s Fry That Beautiful Blooming Onion!
Once your onion has been in the freezer for at least 30 minutes, heat your oil in a large pot until it reaches 400 degrees.
Gently place your onion in the oil, cut side down first, and fry for about 3 minutes to get that golden brown look.
Turn your oil down to about 350 degrees (medium) and flip it over to cook the other side. Cook for about 9 minutes until everything is golden brown.
Once the onion is golden brown, remove it from the oil and place it on a paper towel-lined plate to drain.
Serve with your delicious dipping sauce for the perfect comfort food appetizer. Once you learn how to make these at home, you won’t even need to worry about going out to the restaurant!
Blessing my family like this is just one of the sweet moments of my day. I love cooking their favorites and surprising them with dishes that they miss.
As I said, you can make easy recipes like this too and Vidalia Onions is a great place to start! What is your favorite comfort food that is filled with delicious onion flavor?
Copycat Outback Steakhouse Blooming Onion
This copycat version of your favorite appetizer from Outback Steakhouse will have you jumping for joy!
For the Onion
- 1 large Vidalia Onion, peeled
- 2 ½ cups of all purpose flour
- 2 tablespoons of paprika
- 1 teaspoon of cayenne pepper
- 1 teaspoon of seasoned salt
- 1 teaspoon of garlic powder
- ½ teaspoon of dried oregano
- ½ teaspoon of ground black pepper
- 2 large eggs
- 1 cup of milk
- Oil for frying
For the dipping sauce
- 2 tablespoons of mayonnaise
- 2 tablespoons of sour cream
- 1 ½ teaspoons of ketchup
- ½ teaspoon of Worcestershire Sauce
- 1 tablespoon of horseradish
- ¼ teaspoon of paprika
- 1/8 teaspoon of cayenne pepper
- ¼ teaspoon of salt
- 1/8 teaspoon of black pepper
- Take the onion and cut the top off. Turn the onion upside down and make 1/2 “cuts to create petals all around the onion.
- Remove the peel and any loose onion pieces.
- In a large bowl, combine the flour and the seasonings. Set aside. In another bowl combine the milk and eggs and set aside.
- In a large pot, fill halfway with oil and set aside.
- Take the onion and dip in the flour mixture making sure to coat each petal. Now, dip in the milk mixture and then back in the flour mixture. Tap off the excess.
- Place on a baking sheet and place in the freezer for about 30 minutes.
- While your onion is freezing, make your dipping sauce.
- Now, heat the oil to 400 degrees. Once it reaches the correct temperature, take the onion out of the freezer and slide gently into the oil cut side down. Fry for about 3 minutes until the onion is golden brown.
- Turn the heat down to about 350 degrees (medium) then flip the onion over and continue cooking for about 9 minutes until the onion is cooked through and is golden brown.
- Remove from the oil and place it on a paper towel-lined plate to drain. Serve with the dipping sauce for the perfect comfort food appetizer.
Amount Per Serving: Calories: 489Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 105mgSodium: 677mgCarbohydrates: 74gFiber: 5gSugar: 6gProtein: 15g