Copycat Outback Steakhouse Blooming Onion is a crispy fried appetizer made by cutting a whole onion into petals, coating it twice in a seasoned flour mixture, and frying it until golden. The dramatic shape makes it a fun party dish, but the technique is mostly about careful cutting and keeping the coating attached.
The onion needs enough time to open before coating, and the double dredge is what gives the petals a thicker, crunchier crust. Freezing the coated onion briefly also helps the breading stay in place once it hits the hot oil.
Why This Blooming Onion Works
- Double coating: Flour, egg mixture, then flour again gives the onion a crisp restaurant-style crust.
- Bold seasoning: Paprika, cayenne, garlic powder, and oregano flavor the breading.
- Petal shape: Cutting from the top toward the root keeps the onion together while creating pieces that pull apart easily.
- Freezer step: Chilling the coated onion helps the breading set before frying.
Tips for Cutting the Onion
Keep the root end intact. It acts like an anchor that holds the petals together while the onion opens. Start each vertical cut about 3/4 inch away from the root so the slices do not separate completely.
After cutting, turn the onion upright and gently loosen the layers with your fingers. Take your time here. Forcing the petals apart can break the onion before it reaches the fryer.
How to Get the Coating Between the Petals
When dredging, use your fingers to work the seasoned flour between the onion layers. Do the same with the egg-and-milk mixture. If only the outside is coated, the inner petals will fry without the same crisp crust.
Ingredients
- 1 large white onion
- 2 1/2 cups all-purpose flour
- 2 tablespoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon oregano
- Salt and pepper, to taste
- 2 large eggs
- 1 1/2 cups milk
- 1 quart vegetable oil
- Chipotle, Thousand Island, or another dipping sauce, optional
How to Make a Copycat Blooming Onion
- In a medium bowl, combine the flour, paprika, cayenne, garlic powder, oregano, salt, and pepper.
- In a second bowl, whisk together the eggs and milk.
- Cut about 1/2 inch from the pointed end of the onion, leaving the root end intact. Remove the papery skin.
- Place the onion cut-side down. Starting about 3/4 inch from the root, make vertical cuts down to the board, spacing them roughly 1/2 inch apart. Aim for about 10 to 15 cuts.
- Turn the onion over and gently separate the petals with your fingers.
- Coat the onion thoroughly in the seasoned flour, making sure flour gets between the petals. Shake off excess.
- Dip the onion into the egg mixture and let it soak for about 10 minutes.
- Return the onion to the flour mixture and coat it again.
- Place the coated onion on a plate and freeze for 30 to 60 minutes.
- Heat about 3 inches of vegetable oil to 350°F in a deep fryer or deep saucepan.
- Fry the onion for 3 to 4 minutes, then carefully turn it and continue frying until evenly golden.
- Transfer to a paper-towel-lined plate and serve hot with dipping sauce.
Serving and Storage
Serve the onion immediately while the coating is crisp. Leftovers can be refrigerated for up to 2 days, but the crust will soften. Reheat in an oven or air fryer rather than the microwave for the best texture.
More Easy Appetizers
Try Fried Pickles, Fried Mozzarella Sticks, or Amish Onion Fritters. Browse more in the Appetizers category.