Crispy, golden Bloomin Onion made with Vidalia onions, seasoned flour, and creamy horseradish sauce—just like Outback’s, but homemade.

this recipe

I’ve got this memory—fuzzy around the edges, like an old Polaroid—that still makes me grin. It was a Friday night in 2008, I think? My friend Amber and I rolled into Outback Steakhouse after a particularly awful week. We weren’t dressed up. It wasn’t a birthday. No big occasion. But we ordered a Bloomin Onion like it was the celebration.

We didn’t even speak for the first few minutes. Just pulled off crispy petals, dunked them in that creamy, spicy sauce, and made sounds that probably alarmed the couple at the next table.

Since then, I’ve tried so many times to recreate that magic at home. The first few tries? Disasters. Burnt batter, half-bloomed onions that looked like sad sea creatures, dipping sauce that tasted like flavored mayo and nothing more. But after some tweaking, a little swearing, and a late-night trip to buy yet another onion… I finally nailed it. And now, I’m giving it to you. Not because I think I’m a genius (I’m definitely not), but because you deserve to make restaurant-style Bloomin Onion in your pajamas.

Why You’ll Love This Outback Steakhouse Bloomin Onion Recipe?

Is this recipe a little messy? Yes. Will your kitchen smell like a fairground for two days? Absolutely. But listen—when that crispy, golden onion lands on your plate and you take that first dip into the sauce? Whew. It’s crunchy, salty, a little spicy, and just… nostalgic. Feels like the early 2000s again, when chain restaurants were still cool and nobody cared how much oil you used as long as you had ranch on the side.

You don’t need fancy gear. You don’t need a culinary degree. Just a decent knife, a deep pot, and a little courage. The reward? That unmistakable Outback Steakhouse Bloomin Onion flavor that hits you right in the comfort-food feels.

Ingredient Notes:

Let’s be honest. You’re probably not deep-frying onions on the regular. But these ingredients? Super basic. You might already have most of them.

• Vidalia Onions – These are sweet, big, and made for blooming. If they’re out of season, just grab the biggest sweet yellow onion you can find.

• Flour + Cornstarch – This duo gives you that light, crispy texture without feeling doughy. Cornstarch really is the unsung hero of fry coatings.

• Beer – Yep, beer in the batter. Use something light, like a lager or pilsner. If all you have is a can of IPA in the back of the fridge, it’ll work, but the flavor will punch harder.

• Spices – Garlic powder, paprika, cayenne… the usual suspects. Nothing too fancy, but when they all come together? Game over.

• Mayo + Horseradish – The base of that dipping sauce you’ll want to slather on everything. Fries, sandwiches, your finger… no judgment.

How To Make Outback Steakhouse Bloomin Onion?

Step 1: Start with the sauce.
Just toss everything into a bowl and stir it until smooth. Seriously. Don’t overthink it. Pop it in the fridge for a couple hours. Letting it sit makes all the difference.

Step 2: Make your seasoned flour.
Mix flour, spices, and seasoning in a big bowl. Set it aside—you’ll be seeing this again soon.

Step 3: Batter time.
Whisk together your flour, cornstarch, garlic, paprika, salt, pepper… then slowly pour in the beer. Stir until you get a smooth batter—not too thick, not too runny. Somewhere between pancake batter and that one time you made gravy and forgot to measure.

Step 4: Slice the onion (aka don’t panic).
Cut about ¾-inch off the top (not the root). Peel the onion. Now make 12 to 16 vertical cuts down toward the root, but don’t go all the way through. Think of it like cutting petals on a flower. Gently separate them a bit. If you wanna be fancy, soak the cut onions in ice water for a bit—it helps them bloom open more. Just dry them really well afterward.

Step 5: Coat and dunk.
Dip the onion in seasoned flour, making sure every petal gets a little love. Shake off the excess. Then dunk it into your beer batter. Use your fingers or a spoon to help it really get in between all the layers.

Step 6: Fry like a champ.
Heat oil to 375–400°F in a deep pot. Carefully lower the battered onion in, petals-side down. Fry for about 1½ minutes, flip (tongs help here), then fry another 1½ minutes. Pull it out when it’s golden brown and smells like state fair happiness.

Step 7: Drain and serve.
Rest it on paper towels. Drop the dipping sauce in the center or on the side. Call everyone to the kitchen. Eat while it’s hot and crispy. Repeat as needed.

Storage Options:

But if you do…

• Fridge: Wrap loosely in foil or store in a container. Reheat in the oven or air fryer. Don’t microwave it unless you want sadness.

• Freezer: Honestly? Not the best. But yeah, you can freeze it. Reheat from frozen at 375°F until hot.

Variations and Substitutions:

• No beer? Use soda water or plain water. It’s not the same but still really good.

• Want heat? Add more cayenne or throw some hot sauce into the batter.

• No horseradish? Sub mustard or leave it out. The sauce will still slap.

• Gluten-free? Use GF flour and breadcrumbs. Just double-check your beer if you’re still using it.

What to Serve with Outback Steakhouse Bloomin Onion?

• Steak or burgers – Go full Outback and make it a meal.

• Crispy fries – Because fried on fried is the dream.

• Cold beer – Ideally the same one you used in the batter.

• Grilled chicken or BBQ anything – Adds a smoky twist.

• Movie night or game day spreads – I mean, come on. This is tailgate food royalty.

Frequently Asked Questions:

Can I air fry this?
I’ve tried. It kind of works, but it’s not the same. If you’re going to do it, preheat the air fryer, spray the onion with oil, and cook at 375°F for 15 minutes or so.

What if my onion falls apart?
It happens. Honestly, it’ll still taste great. Just call it “crispy onion petals” and move on with your life.

Can I make it ahead?
You can cut and prep the onion ahead, and mix the sauce the night before. But fry it right before serving for the best texture.

This Outback Steakhouse Bloomin Onion is a little wild. A little over-the-top. And yeah, maybe a bit much for a Tuesday night. But that’s the fun of it. It’s not just a recipe—it’s a memory waiting to happen. One that tastes like the early 2000s and smells like deep-fried joy.

Make it. Share it. Laugh about the mess. And if you burn your fingers grabbing the first petal—hey, you’re doing it right. Let me know how it goes. Seriously. I wanna see your bloom.

Keep the Flavor Coming – Try These:

The Perfect Side Dish – Southern Style Green Beans and Potatoes

Creamy Pasta with Asparagus and Bacon

The Best Pecan Pie Recipe

Outback Steakhouse Bloomin Onion

A crispy and golden fried Bloomin Onion, made with sweet Vidalia onions, seasoned flour, beer batter, and a creamy horseradish dipping sauce.

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1 Servings

Ingredients

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For the Beer Batter:

• 1/3 cup cornstarch
• 1½ cups all-purpose flour
• 2 teaspoons minced garlic
• 2 teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 24 ounces beer preferably a light lager
• 4 large Vidalia onions

For the Seasoned Flour:

• 2 cups all-purpose flour
• 4 teaspoons paprika
• 2 teaspoons garlic powder
• ½ teaspoon ground black pepper
• ¼ teaspoon cayenne pepper

For the Dipping Sauce:

• ½ cup mayonnaise
• 2 teaspoons ketchup
• 2 teaspoons creamed horseradish
• ¼ teaspoon paprika
• ¼ teaspoon salt
• ⅛ teaspoon dried oregano
• 1 dash black pepper
• 1 dash cayenne pepper

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Instructions

 

Prepare the dipping sauce.

1. In a small mixing bowl, combine the mayonnaise, ketchup, creamed horseradish, paprika, salt, oregano, black pepper, and cayenne. Stir until smooth and well blended. Cover and refrigerate for at least 2 hours (preferably overnight) to allow the flavors to develop.

Create the seasoned flour mixture.

1. In a medium bowl, mix together the flour, paprika, garlic powder, black pepper, and cayenne. Set aside.

Prepare the batter.

1. In a large mixing bowl, combine the cornstarch, flour, minced garlic, paprika, salt, and pepper. Gradually pour in the beer while whisking, until a smooth batter forms. The batter should be thick enough to coat the onion evenly but not too heavy.

Prepare the onions.

1. Slice approximately ¾ inch off the top of each onion (opposite the root). Peel off the outer skin. With the root end intact, make 12 to 16 vertical cuts into the onion, taking care not to cut through the root. Gently spread apart the sections to create a blooming flower shape. For optimal blooming, soak the cut onions in cold water for 1 to 2 hours, then drain and dry thoroughly.

Coat the onion.

1. Dredge each prepared onion in the seasoned flour mixture, ensuring all petals are fully coated. Shake off any excess. Dip the floured onion into the beer batter, using a spoon or spatula to ensure the batter reaches between the petals.

Deep fry the onion.

1. Preheat oil in a deep fryer or large heavy-bottomed pot to 375°F (190°C). Carefully lower the battered onion, root-side up, into the oil. Fry for approximately 1½ minutes, then carefully turn the onion and fry for an additional 1½ minutes, or until golden brown and crisp.

Drain and serve.

1. Remove the onion from the oil using a slotted spoon or spider strainer. Drain on a paper towel-lined plate. Serve hot with the prepared dipping sauce placed in the center or on the side.

Notes

To make this recipe gluten-free, substitute the all-purpose flour in both the seasoned flour and beer batter with a gluten-free flour blend that is suitable for frying. Ensure the cornstarch and all spices used are certified gluten-free. Additionally, replace the beer with a gluten-free beer or carbonated water to maintain the light texture of the batter. Cooking times remain the same.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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