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–+ servings

The Outback Steakhouse Blooming Onion

Crispy, spicy Outback-style blooming onion — a large onion cut into a flower, battered, and deep-fried until golden. Perfect for sharing as an appetizer.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 120 kcal

Ingredients
  

Main Ingredients

  • 1 item large yellow or sweet onion about 10–12 oz, choose a firm onion
  • 1.5 cups all-purpose flour
  • 0.75 cups cornstarch helps crisp the coating
  • 1 cup panko breadcrumbs for extra crunch
  • 1 item large egg
  • 0.5 cup milk whole or 2% milk
  • 2 teaspoons paprika
  • 1 teaspoons garlic powder
  • 1 teaspoons onion powder
  • 0.5 teaspoons cayenne pepper adjust to taste
  • 1.5 teaspoons salt
  • 1 teaspoons black pepper freshly ground preferred
  • 4 cups vegetable oil for deep frying; use oil with a high smoke point

Instructions
 

Preparation Steps

  • Peel the onion and cut off the top (stem end), leaving the root intact. Turn the onion cut-side down and make 12–16 vertical cuts from top toward the root, stopping about 1/2 inch from the root so the petals stay connected.
  • Carefully turn the onion over and spread the petals apart to form a 'bloom.' Chill the cut onion in the refrigerator for 10–15 minutes to help it hold its shape.
  • In a shallow bowl, whisk the egg and milk together to make the wet batter.
  • In a separate bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Mix well.
  • Dredge the chilled onion in the seasoned flour mixture, making sure to get the flour between the petals. Shake off excess flour.
  • Dip the floured onion into the egg-and-milk mixture, coating thoroughly, then press into the panko breadcrumbs so the crumbs adhere to all petals.
  • Place the breaded onion back in the refrigerator for 10 minutes to set the coating while heating the oil.
  • Heat the oil in a deep pot or fryer to 350°F (175°C). Carefully lower the onion into the hot oil, cut-side down, and fry for 3–5 minutes until the coating is golden brown. Flip and fry an additional 2–3 minutes if needed to cook through.
  • Remove the onion from the oil and drain on a wire rack or paper towels. Let rest for a minute, then serve immediately with your favorite dipping sauce.

Notes

For best results, use a very large sweet onion and serve hot. Leftovers can be reheated in a hot oven to restore crispness, but the onion is best enjoyed fresh.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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