I’ve always had a soft spot for the Bloomin’ Onion. Every time I ordered one at Outback, I felt like a kid again—pulling apart those crispy petals, dipping them into that punchy sauce, and trying not to let anyone notice how many pieces I was hogging. So the first time I tried making my own version at home, I remember thinking, Why didn’t I do this sooner? It’s fun, messy in the best way, and honestly tastes even better because you know exactly what’s going into it.

Before we dive in, let me tell you—this recipe gives you that same crispy, golden, over-the-top appetizer you get at Outback, but with more flavor, more control, and way less waiting. And if you’ve never made a whole fried onion before, don’t stress. I’ll walk you through it step by step so you feel confident the entire time.

What Is a Bloomin’ Onion?

A Bloomin’ Onion is basically a giant onion sliced to open like a flower, coated in a seasoned batter, and deep fried until every petal is crispy. It’s dramatic, delicious, and one of those dishes people gasp at when you bring it to the table. There’s also that creamy, slightly spicy dipping sauce that ties the whole thing together.

Why This Recipe Feels Special

For me, there’s something satisfying about turning a humble onion into a centerpiece appetizer. This version hits all the right notes—crispy edges, tender onion inside, and a bold, savory crust that grabs your attention. Plus, you get to play around with the seasoning, the heat level, the crunch… it’s your kitchen, your rules.

Why You’ll Love This Recipe

• It tastes just like the restaurant version—maybe even better.
• You don’t need fancy tools; just basic kitchen gear.
• You control the seasoning, oil quality, and sauces.
• It turns a simple ingredient into a showstopping snack.
• Perfect for parties, game nights, or just treating yourself.
• Surprisingly fun to make once you get the hang of the slicing.
• It’s customizable depending on how crispy or spicy you want it.

Tools You’ll Need

• Sharp chef’s knife – This makes slicing the onion into “petals” much easier and safer. A dull knife will just fight you.
• Cutting board – Gives you a steady surface while you make those careful cuts.
• Medium mixing bowls (2–3) – You’ll use these for your dry mix, wet batter, and dipping sauce.
• Whisk – Helps blend the batter smoothly.
• Large deep pot or Dutch oven – You need enough depth to fully submerge the onion in hot oil.
• Slotted spoon or spider strainer – Lets you lift the onion out of the oil without carrying excess grease.
• Paper towels – For draining the fried onion so the coating stays crisp.
• Thermometer – Optional but helpful to keep the oil around 350°F (175°C).

Ingredients

For the Onion

• 1 large sweet onion (about 1 pound / 450 g)

For the Seasoned Flour

• 1 cup (120 g) all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp cayenne pepper (optional but highly recommended)

For the Batter

• 1 cup (240 ml) milk
• 1 egg
• ½ cup (60 g) all-purpose flour

For Frying

• 6–8 cups (1.4–1.9 L) vegetable oil

For the Dipping Sauce

• ½ cup (120 g) mayonnaise
• 2 tbsp ketchup
• 1 tbsp horseradish sauce
• ½ tsp paprika
• ¼ tsp garlic powder
• ¼ tsp salt
• ¼ tsp black pepper
• Tiny squeeze of lemon juice (optional, but I love it)

Step-by-Step Instructions

1. Prepare the Onion

1. Trim about ½ inch off the top (not the root).
2. Place the onion root-side down. This keeps the “flower” holding together.
3. Make 12–16 vertical cuts around the onion, slicing all the way down toward the board but not through the root.
4. Gently separate the layers with your fingers. It might feel delicate—take your time. Once you spread the “petals,” the onion starts looking like a blooming flower.

2. Mix the Dry Coating

1. In a bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, pepper, and cayenne.
2. Sprinkle some over the onion while opening the petals, then dip the whole onion into the bowl to fully coat it.

3. Make the Batter

1. Whisk the milk, egg, and flour in another bowl until smooth. The batter should be thick enough to cling.
2. Lower the floured onion into the batter. Use a spoon to make sure the batter gets between the petals.

4. Coat Again

1. Place the batter-covered onion back into the dry flour mix. Press gently to help the coating stick.

5. Fry the Onion

1. Heat your oil to 350°F (175°C).
2. Carefully lower the onion into the oil root-side up.
3. Fry for 8–10 minutes until golden brown and crispy.
4. Lift it out using a slotted spoon and place on paper towels. Let it drain for a minute or two.

6. Make the Sauce

1. Stir together the mayo, ketchup, horseradish, paprika, garlic powder, salt, pepper, and lemon juice.
2. Taste and adjust—more horseradish if you want that signature kick.

Serving Ideas

• Serve it right in the center of the table with the dipping sauce in a small bowl nearby.
• Add a sprinkle of smoked paprika or chopped chives on top.
• Pair it with burgers, steak, or grilled chicken.
• Try it as part of a game-day appetizer spread.

Variations and Customizations

• Add more cayenne to boost the heat.
• Use buttermilk instead of milk in the batter for tang and extra cling.
• Swap the dipping sauce for ranch, spicy mayo, or chipotle sauce.
• Air fry it after frying for an extra-crisp finish.

Storage and Make-Ahead Tips

• Bloomin’ Onions are best eaten fresh, but you can store leftovers in the fridge for up to 2 days.
• Reheat in an air fryer at 375°F (190°C) for 5–7 minutes.
• You can slice and prepare the onion ahead of time, then refrigerate it covered until ready to batter and fry.

Pro Tips and Mistakes to Avoid

• Cut slowly. Rushing the slicing can cause the onion to fall apart.
• Make sure the batter gets deep into the petals—this is what gives you that dramatic crust.
• Keep the oil hot. If the temperature drops, the onion will taste greasy.
• Don’t skip the second flour coating. It creates the crunch you’re looking for.
• Use a sweet onion; yellow onions tend to be too sharp in flavor for this recipe.

Recipe Summary

• Yield: 1 large Bloomin’ Onion (2–4 servings)
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Estimated Nutrition (per serving): 520 calories, 36 g fat, 44 g carbs, 6 g protein

If you end up making this, I hope you have as much fun frying it as you do eating it. Share it with someone, snap a photo, or genuinely just enjoy pulling it apart piece by piece. And if you try any twists or variations, I’d love to hear how your version turned out.