Outback Steakhouse Bloomin Onion


  • 1 large sweet onion
  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large egg
  • 1 cup milk
  • Vegetable oil (for frying)

Spicy Dipping Sauce:

  • 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon horseradish
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt


  1. Peel the onion and cut off the top. Place the onion cut-side down. Starting 1/2 inch from the root, make a downward cut all the way through to the cutting board. Repeat to make four evenly spaced cuts around the onion. Continue slicing between each section until you have made 12 to 16 cuts. Turn the onion over and gently spread the petals apart.
  2. In a large bowl, combine the flour, paprika, cayenne pepper, garlic powder, oregano, thyme, salt, and black pepper.
  3. In another bowl, whisk together the egg and milk.
  4. Dip the onion into the flour mixture, making sure to coat each petal. Then dip into the egg mixture, and back into the flour mixture for a second coating.
  5. Heat the vegetable oil in a deep fryer or large pot to 375°F (190°C). Fry the onion until golden brown and crispy, about 10 minutes. Drain on paper towels.
  6. For the dipping sauce, mix together the mayonnaise, ketchup, horseradish, paprika, cayenne pepper, oregano, black pepper, and salt in a small bowl.

Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes

Kcal: 850 kcal | Servings: 4 servings

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