Blooming Onion (Outback Copycat)

Ingredients

• 2 large sweet onions (Vidalia or Texas Sweet recommended)
• 2½ cups all-purpose flour
• 1 teaspoon cayenne pepper
• 2 tablespoons paprika
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• ½ teaspoon black pepper
• 1 teaspoon kosher salt
• 2 eggs
• 1 cup whole milk
• Vegetable oil, for frying (enough to cover the onion)

Instructions

1. Prep the onions — Peel the outer skin. Cut off the top of each onion and place cut-side down. Starting about ½" from the root, make 4 evenly spaced cuts all the way down around the onion, then slice between each section until you have at least 12–16 evenly spaced cuts. Flip the onion over and gently separate the petals with your fingers.
2. Make the seasoned flour — In a large bowl, whisk together the flour, cayenne, paprika, oregano, cumin, black pepper, and kosher salt until fully combined.
3. Make the egg wash — In another bowl, beat the eggs, then whisk in the milk until smooth.
4. Double-dredge — Dredge each onion in the flour mixture, working it between the petals. Dip the onion into the egg wash, coating each petal. Return to the flour mixture for a second coat. Repeat with the second onion.
5. Fry — Heat vegetable oil to 375°F (190°C) in a deep fryer or large pot. Using a slotted spoon, carefully lower one onion into the oil, root-side down. Fry for about 10 minutes, or until deeply golden and crispy. Repeat with the second onion.
6. Drain and serve — Remove with a slotted spoon and drain on paper towels. Let cool a few minutes before serving with blooming onion sauce, ranch, BBQ, or hot sauce.

Notes

• Onion choice — Sweet onions (Vidalia, Texas Sweet) are less acidic and the right flavor profile. Go large; bigger onions hold their shape better during frying.
• Keep the root intact — The root end is what holds the petals together. Don't cut through it.
• Cut spacing — Vertical cuts should be about ½" apart. Careful cutting is what keeps the onion from falling apart in the oil.
• Loosen the petals — If the petals aren't separating easily, soak the cut onion in cold water for a few minutes. The cold water also mellows the sharp bite.
• Air fryer option — Preheat to 375°F and cook one onion at a time until crispy, about 20–25 minutes. Test with your specific air fryer.
• Gluten-free — Swap the AP flour for your favorite GF blend.
• Add-in idea (from reader) — A pinch of garlic powder in the flour adds extra depth.
• Storage / reheat — Best eaten fresh. Refrigerate leftovers airtight up to 1–2 days. Reheat in oven or air fryer at 350°F for ~10 minutes to keep the coating crisp (microwave = soggy).

Nutrition (per serving)

Tags: #recipe #appetizer #copycat #outback #onion #fried #gameday #partyfood