Outback’s Bloomin Onion Copycat Recipe
Who doesn't like a Bloomin Onion? Whether you get it from Outback or from your own kitchen, this is a fool proof recipe to make at home. Although, there is a little more work in doing this at home, the money you save will be worth it. Try making this for a movie night or when you have friends over.
Copy Cat Outback's Bloom-in Onion Ingredients:
For the Dip
- 2 Tbsp, Mayonnaise
- 2 Tbsp, Sour Cream
- 1 1/2 tsp, Ketchup
- 1/2 tsp, Worcestershire Sauce
- 1 tbs, Horseradish (drained)
- 1/4 tsp, Paprika
- Pinch of Cayenne Pepper
- Sea salt and Ground Pepper, to taste
For the Onion
- 1 large sweet onion, such as Vidalia, (about a 1 pound size)
- 2 1/2 cups, All Purpose Flour
- 1 tsp, Cayenne Pepper
- 2 tbs, Paprika
- 1/2 tsp, Dried Thyme
- 1/2 tsp, Dried Oregano
- 1/2 tsp, Ground Cumin
- 2 large eggs
- 1 cup, Whole Milk
- 1 cup, Water
- 1 gallon, Canola Oil (which can be strained and used again)
- Sea Salt and Ground Pepper
Combine all the dip ingredients together in a bowl and refrigerate.
Copy Cat Outback's Bloom-in Onion Directions
How to slice the Onion:
- Cut off 1/2 inch from pointy stem of onion and peel.
- Place onion cut side down. Starting 1/2 inch from root, make downward cut all the way through to the board.
- Repeat to make 4 evenly spaced cuts around the onion.
- Continue slicing between each section until you have 16 evenly spaced cuts.
- Turn onion over and using fingers gently separate the outer pieces.
{Step 1} Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 tsp ground pepper in a bowl. In a small deep bowl, whisk eggs, milk and 1 cup water.
{Step 2} Place onion in a separate bowl, cut side up and pour all the flour mixture on top. Cover the bowl with a plate and shake to distribute the flour. Make sure the onion is fully covered with the mixture, even between petals. Lift onion out by the core and turn upside down to shake off excess mixture. Reserve the bowl with flour mixture.
{Step 3} Using a slotted spoon, submerge onion in the egg mixture (spoon on top, if necessary). Remove and let excess egg drip off, then repeat the flouring process. Refrigerate the onion until the oil is heated.
{Step 4} Heat oil in a large deep pot over medium-high heat until temperate reaches around 400 degrees. Pat off excess flour from onion. Carefully lower the onion into the oil, cut side down. Adjust heat so it stays close to 350 degrees. Fry about 3 minutes, then turn over and cook about 3 more minutes or until golden brown. drain on paper towels. Season with salt and serve with dip.
PrintOutback's Bloomin Onion Copycat Recipe
Outback Restaurant's Bloomin Onion Copycat Recipe
Ingredients
For the Dip
- 2 Tbsp, Mayonnaise
- 2 Tbsp, Sour Cream
- 1 1/2 tsp, Ketchup
- 1/2 tsp, Worcestershire Sauce
- 1 tbs, Horseradish (drained)
- 1/4 tsp, Paprika
- Pinch of Cayenne Pepper
- Sea salt and Ground Pepper, to taste
For the Onion
- 1 large sweet onion, such as Vidalia, (about a 1 pound size)
- 2 1/2 cups, All Purpose Flour
- 1 tsp, Cayenne Pepper
- 2 tbs, Paprika
- 1/2 tsp, Dried Thyme
- 1/2 tsp, Dried Oregano
- 1/2 tsp, Ground Cumin
- 2 large eggs
- 1 cup, Whole Milk
- 1 cup, Water
- 1 gallon, Canola Oil (which can be strained and used again)
- Sea Salt and Ground Pepper
Combine all the dip ingredients together in a bowl and refrigerate.
Instructions
- How to slice the Onion:
- Cut off 1/2 inch from pointy stem of onion and peel.
- Place onion cut side down. Starting 1/2 inch from root, make downward cut all the way through to the board.
- Repeat to make 4 evenly spaced cuts around the onion.
- Continue slicing between each section until you have 16 evenly spaced cuts.
- Turn onion over and using fingers gently separate the outer pieces.
- Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 tsp ground pepper in a bowl. In a small deep bowl, whisk eggs, milk and 1 cup water.
- Place onion in a separate bowl, cut side up and pour all the flour mixture on top. Cover the bowl with a plate and shake to distribute the flour. Make sure the onion is fully covered with the mixture, even between petals. Lift onion out by the core and turn upside down to shake off excess mixture. Reserve the bowl with flour mixture.
- Using a slotted spoon, submerge onion in the egg mixture (spoon on top, if necessary). Remove and let excess egg drip off, then repeat the flouring process. Refrigerate the onion until the oil is heated.
- Heat oil in a large deep pot over medium-high heat until temperate reaches around 400 degrees. Pat off excess flour from onion. Carefully lower the onion into the oil, cut side down. Adjust heat so it stays close to 350 degrees. Fry about 3 minutes, then turn over and cook about 3 more minutes or until golden brown. drain on paper towels. Season with salt and serve with dip.
