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Outback Bloomin Onion Copycat Recipe

Outback Bloomin Onion Copycat Recipe
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This copycat version of the iconic Bloomin Onion delivers a crispy, golden-brown exterior with tender, sweet onion petals that pull apart easily. The spicy, creamy dipping sauce perfectly balances the savory breading, making it an irresistible appetizer for game day or any gathering.

Ingredients

Scale
  • For the Onion:
  • 1 large sweet onion (about 1 pound), such as Vidalia
  • 1 cup buttermilk, well-shaken
  • 1 large egg
  • 1 cup all-purpose flour (4.5 ounces / 128 grams)
  • 1/2 cup cornstarch (2.3 ounces / 65 grams)
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 cups (48 fluid ounces) canola or vegetable oil, for deep-frying
  • For the Dipping Sauce:
  • 1/2 cup (4 ounces / 113 grams) full-fat mayonnaise
  • 2 tablespoons ketchup
  • 2 tablespoons prepared horseradish, drained
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon kosher salt

Instructions

  1. Prepare the onion: Trim off the stem end of the onion, leaving the root end intact. Peel off the papery skin. Place the onion root-side down on a cutting board. Using a sharp chef’s knife, make downward cuts from the top toward the root, about 1/2 inch apart, stopping about 1/2 inch from the root. Rotate the onion and repeat to create 12–16 petals. Turn the onion over and gently separate the outer petals to open them up; this helps the breading reach all surfaces.
  2. In a medium bowl, whisk together the buttermilk and egg until smooth. Place the prepared onion in the buttermilk mixture, turning to coat all petals. Cover and refrigerate for 30 minutes. This soak tenderizes the onion and helps the flour mixture adhere.
  3. While the onion soaks, make the breading: In a large bowl, whisk together the flour, cornstarch, paprika, cayenne, garlic powder, onion powder, salt, and black pepper until evenly combined. Transfer half of the mixture to another bowl or shallow dish for easier coating.
  4. Make the dipping sauce: In a small bowl, stir together the mayonnaise, ketchup, horseradish, paprika, cayenne, Worcestershire sauce, and salt until smooth. Cover and refrigerate until ready to serve.
  5. Heat the oil in a deep Dutch oven or heavy-bottomed pot to 350°F (177°C) over medium-high heat. Use a deep-fry thermometer to monitor the temperature. While the oil heats, line a baking sheet with paper towels and set a wire rack inside another baking sheet.
  6. Remove the onion from the buttermilk mixture, letting excess drip off. Place the onion root-side up in the bowl of flour mixture. Use a spoon to generously sprinkle the flour mixture between the petals, ensuring each petal is well-coated. Lift the onion, shake off excess flour, and transfer to the second bowl of flour mixture to repeat the coating; this double coating ensures a thick, crispy crust.
  7. Once the oil reaches 350°F (177°C), carefully lower the onion into the hot oil root-side down (use a slotted spoon or tongs for safety). Fry for 2–3 minutes, then gently turn the onion over using the slotted spoon. Continue frying for another 2–3 minutes until deep golden brown and the petals are crispy. The total fry time is about 5–7 minutes.
  8. Using tongs, carefully lift the onion out of the oil and place it root-side down on the paper-towel-lined baking sheet to drain for 1 minute. Then transfer to the wire rack to keep it crisp. Let it cool for 2 minutes before serving.
  9. Place the fried onion on a serving platter with the dipping sauce in the center. To eat, pluck off petals and dip into the sauce. Serve immediately—this dish is best enjoyed hot and crispy.

Notes

For best results, chill the coated onion on a baking sheet in the freezer for 15 minutes before frying; this firms the coating and reduces oil absorption. Leftover fried onion can be stored in an airtight container at room temperature for up to 1 day, but it will lose crispness. To reheat, place on a wire rack in a 375°F (190°C) oven for 5–7 minutes or in an air fryer at 375°F (190°C) for 3–4 minutes. The dipping sauce keeps refrigerated for up to 1 week.

Nutrition

Keywords: bloomin onion, Outback copycat, fried onion appetizer, crispy onion petals, spicy dipping sauce, game day snack, deep-fried onion, sweet onion recipe, homemade bloomin onion, restaurant appetizer copycat

Find it online: https://copycatkitchenco.com/outback-bloomin-onion/