The Outback Steakhouse Blooming Onion

As the onion takes its golden plunge into hot oil, it transforms into a culinary spectacle – golden brown, crispy, and irresistibly tempting. Served with a side of your favorite dipping sauce, each bite offers a crunch that echoes with flavors of paprika, garlic, and a hint of cayenne pepper. The Blooming Onion is more than just an appetizer; it’s a festive feast for the senses. Gather your friends and family, and get ready to dive into a dish that’s as fun to make as it is to eat. It’s time to turn a simple onion into a show-stopping, mouth-watering masterpiece.


  • 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
  • Optional: Chipotle, Thousand Island, or other dipping sauces


  1. Combine Dry Ingredients: In your medium bowl, whisk together the flour, paprika, cayenne pepper, garlic powder, oregano, salt, and pepper. Think of this as the base of your flavor canvas. Set this mixture aside for later use.
  2. Prepare the Egg Mixture: In another bowl, beat the eggs and then stir in the milk. You’re aiming for a smooth and well-combined mixture. This will act as the glue holding the flour mixture to the onion.
  3. Onion Prep – The Star of the Show: Take your large white onion and chop off about ½-inch from the top (the pointy end), leaving the root end intact. This root acts as a holder for the onion petals. Carefully peel off the outer skin.
  4. Sculpting the Bloom: Place the onion cut-side down. Start cutting from the top end, make vertical slices all the way down to the board, but stop about ¾-inch from the root. This is crucial – the root keeps the petals attached. Repeat these cuts all around the onion, about 1/2-inch apart, to create numerous petals.
  5. Opening the Petals: Gently turn the onion over. Use your fingers to softly open up the petals. This part requires a bit of finesse – you want to avoid breaking the petals while encouraging them to fan out like a blooming flower.
  6. The First Flour Dip: Carefully dip the onion into the flour mixture. Ensure every petal gets a nice coat of this flavorful dust. Then, gently shake off the excess flour.
  7. Egg Mixture Bath: Dip the onion into the egg mixture. This step can be a bit messy, but it’s important for a crunchy coating. Allow the onion to sit in this mixture for about 10 minutes for an even coating.
  8. Second Flour Coating: Return the onion to the flour mixture for a second coat. This double-dipping ensures a thicker crust that’ll crisp up beautifully when fried.
  9. Freeze to Set: Place the coated onion on a plate and pop it into the freezer for 30 to 60 minutes. This helps the coating set and stay in place during frying.
  10. Frying the Masterpiece: Heat your oil to 350°F in a deep fryer or a deep saucepan. Carefully lower the onion into the oil and fry for 3-4 minutes. Then, using a slotted spoon or similar utensil, gently turn the onion over and fry for a few more minutes until it’s golden brown all over.
  11. Drain and Serve: Remove the onion from the oil and let it drain on a plate lined with paper towels. This step removes excess oil for a crispier finish.

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