Outback Steakhouse Bloomin' Onion and Sauces

alberta smith


copy cat recipe said to be the real thing. I can't tell.


★★★★★ 1 vote

Deep Fry



  • 1/3 c
  • 1 1/2 c
    cups flour
  • 2 tsp
    garlic, minced
  • 2 tsp
  • 1 tsp
  • 1 tsp
  • 24 oz
  • 4 large
    vidalia onions

  • 2 c
  • 4 tsp
  • 2 tsp
    garlic powder
  • 1/2 tsp
  • 1/4 tsp

How to Make Outback Steakhouse Bloomin' Onion and Sauces


  1. Prepare the Seasoned Flour:
    Combine flour, paprika, garlic powder, pepper and cayenne until well blended.
  2. Prepare the Batter:
    Mix cornstarch, flour, and seasonings until well blended.
    Add beer, mix well.
  3. Prepare the Onion:
    Cut about 3/4″ off top of onion and peel.
  4. Cut into onion 12 to 16 vertical wedges, but do not cut through bottom root end.
  5. Remove about 1″ of petals from center of onion. You can place the cut onions in cold water for a few hours to help "open" them up (just make sure that you drain them well).
  6. Dip onion in seasoned flour and remove excess by gently shaking.
  7. Separate petals and dip in batter to coat thoroughly.
  8. Gently place in fryer basket and deep fry at 375 to 400 for 1 1/2 minutes.
  9. Turn over, and fry an additional 1 1/2 minutes or until golden brown.
  10. Drain on paper towels.
  11. Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer.
  12. Serve hot with dipping sauce and chili sauce.
  13. 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


    Blend everything together well and refrigerate for 2 hours or overnight.

Printable Recipe Card

About Outback Steakhouse Bloomin' Onion and Sauces

Main Ingredient: Vegetable
Regional Style: Australian
Hashtags: #onions #big #needed

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