When you go to Outback Steakhouse; what is the first thing you want on your table? Ours is the golden brown and delicious Bloomin’ Onion. This is a golden brown delicious appetizer that pleases the masses and makes for the perfect hosting addition to your menu.

The Copycat Outback Steakhouse Bloomin’ Onion is just like the recipe you can expect to enjoy from your local restaurant. It has an amazing onion base covered in a delectable batter that coats each crevice of your onion to create a golden brown perfection of shareable goodness.

All you need are a few simple ingredients and friends to share with (or treat yourself on a relaxing night off).

Each petal is perfectly cooked and fried so the onion is soft and the batter is crunchy. The Copycat Outback Steakhouse Bloomin’ Onion has petals that are all cooked to golden perfection.

This recipe is great for a night in with friends, and family, or hosting a celebration now that we are clear of COVID.

Make sure to grab your napkins, your homemade dipping sauce from the outback, and your closest friends to devour such a delicious appetizer.

What type of oil do you recommend for frying?

The best type of oil to use is vegetable or canola oil because it has a high burn temperature and does not overpower the flavor of your seasonings. Each Bloomin’ Onion will be fried evenly and without burning. Olive Oil or avocado oil are not good because they will burn easily once it gets up to frying temperature.

How to properly re-heat your Bloomin’ Onion to ensure the crispy consistency like it came right from the fryer?

To ensure you keep the crispy texture of the onion without the batter becoming soggy make sure to reheat your remaining onion in your oven or a convection oven. A microwave will make the consistency too soggy and you will not get the same experience with this meal.

Here is all you need to make your delicious Copycat Outback Steakhouse Bloomin’ Onion

Batter:

1/3 cup cornstarch

1 1/2 cups flour

2 teaspoons garlic, minced

2 teaspoons paprika

1 teaspoon salt

1 teaspoon pepper

24 ounces beer

4 Vidalia onions

Seasoned flour

2 cups flour

4 teaspoons paprika

2 teaspoons garlic powder

1/2 teaspoon pepper

1/4 teaspoon cayenne

Outback Dipping Sauce:

1/2 cup mayonnaise

2 teaspoons ketchup

2 teaspoons creamed horseradish

1/4 teaspoon paprika

1/4 teaspoon salt

1/8 teaspoon dried oregano

1 dash of black pepper

1 dash cayenne

Let’s fry up your Bloomin’ Onion!

First up, is the seasoned flour. You want to mix the flour, paprika, garlic powder, pepper, and cayenne pepper. Mix it well.

For the dipping sauce, it’s pretty simple. You are going to blend everything together listed above. Make sure it’s blended together well before putting it in the refrigerator. You will need to let it sit for about 2 hours or overnight.

Now for the batter! You will mix all of the seasonings, flour, and cornstarch together until it’s blended. Add beer and mix well.

Cut about ¾ inch off the top of the onion and peel completely. Next, you want to cut the onion into 12-16 vertical wedges. Do not cut all the way through the bottom to the end of the root though. You will lose the effect of your “bloom.”

This sounds tricky but I promise it’s not. Remove about 1 inch of the petals from the center of the onion. If you want to help open them up, you can place the cut onions in cold water for a few hours. You don’t have to do this but if you do, make sure you drain them very well.

Dip your onion into the seasoned flour you mixed in step 1. Very gently you will want to shake to remove any excess seasoned flour.

You need to separate the petals before flying them so they can coat thoroughly with batter.

Once the petals are thoroughly coated, gently place your Cactus Bloomin’ Onion in the deep fryer. You will need to deep fry at 375-400 degrees for 1 ½ minute. Then you want to turn it over and fry 1 ½ minute more or until they are that perfect golden brown color, just like Outback Steakhouse.

As you lift them out of the air fryer, I would suggest draining them on paper towels.

Enjoy!

Copycat Outback Steakhouse Bloomin' Onion

Want a fun and delicious appetizer that nobody can resist? The crispy and flavorful Bloomin' Onion is perfectly fried to golden brown perfection and ready to share!

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Ingredients

Batter:

1/3 cup cornstarch
1 1/2 cups flour
2 teaspoons garlic minced
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
24 onces beer
4 vidalia onions
Seasoned flour
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne

Outback Dipping Sauce:

1/2 cup mayonnaise
2 teaspoons ketchup
2 teaspoons creamed horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 dash black pepper
1 dash cayenne

Instructions

First up, the seasoned flour. You want to mix the flour, paprika, garlic powder, pepper and cayenne pepper. Mix it well.
For the dipping sauce, it’s pretty simple. You are going to blend everything together listed above. Make sure it’s blended together well before putting in the refrigerator. You will need to let it sit for about 2 hours or overnight.
Now for the batter! You will mix all of the seasonings, flour and cornstarch together until it’s blended. Add beer and mix well.
Cut about ¾ inch off the top of the onion and peel completely. Next you want to cut the onion into 12-16 vertical wedges. Do not cut all the way through the bottom to the roots end though. You will lose the effect of your “bloom.”
This sounds tricky but I promise it’s not. Remove about 1 inch of the petals from the center of the onion. If you want to help open them up, you can place the cut onions in cold water for a few hours. You don’t have to do this but if you do, make sure you drain them very well.
Dip your onion into the seasoned flour you mixed in step 1. Very gently you will want to shake to remove any excess seasoned flour.
You need to separate the petals before flying them so they can coat thoroughly with batter.
Once the petals are thoroughly coated, gently place your Cactus Bloomin’ Onion in the deep fryer. You will need to deep fry at 375-400 degrees for 1 ½ minutes. Then you want to turn it over and fry 1 ½ minutes more or until they are that perfect golden brown color, just like Outback Steakhouse.
As you lift them out of the air fryer, I would suggest draining them on paper towels.