Outback’s Blooming Onion and Dipping Sauce

The blooming onion of Outback is simply the best, and I’m glad I can re-create it now in the comforts of my home with this copycat recipe from Smokin’ & Grillin with AB on Youtube. If you’re an Outback fan like me, you’ll find this recipe the best version out there; it almost tasted like the original. Learn the full recipe now by watching the video below.

Ingredients:

Blooming onion:

• 2 large yellow or white onions
• 2 cups all-purpose flour
• 1 & 1/2 cups milk
• 2 large eggs
• 1 tbsp paprika
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp oregano
• salt and pepper (to taste)
• vegetable oil (for frying)

Dipping sauce:

• 1/2 cup mayonnaise
• 2 tbsp creamy horseradish
• 2 tsp ketchup
• 1/4 tsp each of paprika, salt, garlic powder, dried oregano
• black pepper (to taste)
• cayenne pepper (optional)

Directions:

Step 1

Add flour, paprika, cayenne pepper, garlic powder, oregano, salt, and black pepper in a large bowl. Mix well. In another bowl, crack two eggs and add the milk. Whisk well. Now, grab your onion and cut the bottom flat and a bit on the top. Peel it, place it on the onion blossom maker, then slice it into sections. After this, take it out and pull the sectioned onion back, feathering them (be careful not to pull it all the way back as it might break.)

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Step 2

Now, take your blooming onion to the flour mixture and coat it thoroughly. After this, hold the onion upside down and shake the excess flour. Next, dunk it upside down into the egg mixture, coating it thoroughly. Drip the excess and go back into the flour, coating it the second time. Once you finished double coating the blooming onion, transfer it to a plate and place it in the freezer for 30 – 60 minutes. Now, make the dipping sauce. In a bowl, combine the mayonnaise, paprika, salt, garlic powder, dried oregano, ketchup, horseradish, and black pepper. Mix well.

Step 3

Heat your oil to 350 degrees F, then submerge the blooming onion upside down. Cook it for two minutes, then flip it and cook for five minutes. After frying, put it on a paper towel-lined plate to drain the excess oil.

Outback’s Blooming Onion and Dipping Sauce