Outback Copycat Bloomin’ Onion Recipe with Zesty Dipping Sauce

Homemade Copycat Outback Bloomin’ Onion® (Baked or Fried)

If you’ve ever sat down at Outback Steakhouse and torn into their famous Bloomin’ Onion®, you know it’s not just an appetizer—it’s an event. That crispy, golden “flower,” the tender sweet onion inside, and the creamy, slightly spicy dipping sauce… it’s hard to stop after “just one more bite.” Today, we’re making a copycat Bloomin’ Onion® recipe you can enjoy at home. It’s simple, uses easy-to-find ingredients, and I’ll walk you through it step by step. We’ll also talk about baking vs. frying, time-saving tips, and allergy-friendly swaps. This is my personal home-style version inspired by the restaurant dish and is not the official Outback Steakhouse recipe.

About Outback Steakhouse & The Iconic Bloomin’ Onio®

Outback Steakhouse is a casual dining chain known for its hearty steaks, laid-back vibe, and bold flavors. When many people think of Outback, they instantly picture the Bloomin’ Onion® sitting in the middle of the table—hot, crispy, and begging to be shared. What makes this appetizer so iconic?

• A huge, sweet onion sliced into delicate “petals” that open like a flower.
• A crunchy, seasoned coating that shatters when you bite into it.
• A creamy, tangy, slightly spicy dipping sauce that ties it all together.
• The fun factor—everyone reaches in, pulling off petals and dipping as they talk.

The outside is crisp and golden, with a light crunch and gentle spice. The inside stays soft, juicy, and slightly sweet, thanks to the onion. When you drag a hot, crispy petal through that cool sauce, you get salty, spicy, creamy, and sweet all at once. Trademark note: Bloomin’ Onion® is a registered trademark of Outback Steakhouse. This post is for a homemade copycat-style recipe only and is not endorsed by or affiliated with Outback Steakhouse.

Homemade bloomin’-style onion with a crispy coating and creamy dipping sauce

Copycat Bloomin’ Onion® Recipe (Restaurant-Style at Home)

This version is deep-fried for that classic crunch, but I’ll also give you an air fryer and baked version below.

Recipe Overview

• Servings: 4 (as an appetizer)
• Prep Time: 25–30 minutes
• Cook Time: 8–10 minutes (frying) or 15–20 minutes (air fryer/baked)
• Total Time: About 40 minutes

Ingredients for the Onion

• 1 large sweet onion (about 16–20 oz; Vidalia or similar)
• 1 cup all-purpose flour
• 1/2 cup cornstarch (helps extra crispiness)
• 2 tsp paprika
• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper (optional, for heat)
• 1 tsp dried oregano (optional)
• 2 large eggs
• 3/4 cup buttermilk (or milk + 1 tsp vinegar)
• 2–3 Tbsp hot sauce (optional, for extra kick)
• Oil for frying (about 5–6 cups), such as canola or vegetable oil

Ingredients for Copycat Bloomin’ Onion® Sauce

• 1/2 cup mayonnaise
• 2 Tbsp ketchup
• 1–1 1/2 Tbsp prepared horseradish (drained)
• 1/2 tsp smoked paprika (or regular paprika)
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Pinch of cayenne pepper (to taste)
• Salt and black pepper to taste

Step-by-Step: How to Cut and Coat a Bloomin’ Onion®

1. Mix the Sauce (Do This First)

1. In a small bowl, stir together:

• Mayonnaise
• Ketchup
• Horseradish
• Paprika
• Garlic powder
• Onion powder
• Cayenne, salt, and pepper

2. Taste and adjust seasoning. Want more heat? Add a bit more horseradish or cayenne.

3. Cover and chill in the fridge while you prepare the onion. The flavors deepen as it rests.

2. Prep the Onion “Bloom”

This is the part that looks tricky, but once you’ve done it once, it’s easier than it seems.

1. Trim the onion:

• Peel off the outer brown skin.
• Slice about 1/2 inch off the pointy stem end so it has a flat top.
• Leave the root end intact. This holds the “flower” together.

2. Place the onion: Put the onion root-side down on a cutting board, flat cut side facing up.

3. Make the cuts: Imagine the onion is a clock.

• Start by making 4 cuts: slice down from the top towards the root, stopping about 1/2 inch before the root so it stays connected. Now you have 4 quarters.
• Make 3–4 more cuts in each quarter, again stopping before the root. You should end up with 12–16 “petals.”

4. Gently separate the petals: Flip the onion over so the root side is down. Carefully spread the layers apart with your fingers to open the “flower.” Take your time so you don’t break it.

5. Optional tip: For slightly milder onion flavor, you can soak the cut onion in cold water for 10 minutes, then drain and pat very dry before coating.

3. Set Up the Breading Stations

You’ll have a dry bowl and a wet bowl.

Dry mixture (bowl #1):

• Flour
• Cornstarch
• Paprika
• Garlic powder
• Onion powder
• Salt
• Black pepper
• Cayenne and oregano (if using)

Whisk together until evenly combined.

Wet mixture (bowl #2):

Whisk eggs, buttermilk, and hot sauce (if using) in a separate bowl until smooth.

4. Coat the Onion

1. Dredge in dry mix: Place the onion in a large bowl or plate. Spoon the flour mixture all over the onion, gently separating petals so the flour gets in between each layer. Shake off excess.
2. Dip in wet mix: Holding the onion carefully (you can use a large spoon or your hands), place it into the egg mixture. Spoon the mixture over the onion, again opening petals so everything is coated.
3. Dredge again in dry mix: Return the onion to the flour mixture for a second coat. This double-dip is what gives you that thick, crunchy crust. Make sure every petal is covered.
4. Chill (recommended): Place the coated onion in the fridge for about 15–20 minutes. This helps the coating stick better when frying.

How to Fry a Bloomin’ Onion® Safely

Deep frying at home can be safe if you take a few simple precautions.

Oil & Temperature

• Use a heavy pot or Dutch oven that is deep enough to hold 3–4 inches of oil.
• Pour in enough oil so the onion can be mostly submerged (usually 5–6 cups).
• Heat oil to 350–365°F. Use a deep-fry thermometer for accuracy.

Safety tips:

• Never fill the pot more than halfway with oil.
• Keep kids and pets away from the hot oil area.
• Have a lid nearby in case you need to cover the pot.
• Never add water to hot oil.

Frying the Onion

1. When the oil is at 350–365°F, carefully place the onion into the oil, cut side down at first. A large slotted spoon or spider strainer helps with this.
2. Fry for about 4–5 minutes, then gently flip the onion so it’s cut side up.
3. Continue frying for another 3–5 minutes, or until the onion is deep golden brown and crispy. Adjust the heat to keep the oil between 350–365°F.
4. Use a slotted spoon to carefully remove the onion and place it on a paper towel–lined plate or a wire rack to drain. Food safety note: The onion doesn’t need to reach a specific internal temperature like meat, but the batter should be fully cooked through and no longer doughy. The oil temperature is the key—too low and it absorbs oil; too high and it burns outside before the inside cooks.
5. Let it sit for 2–3 minutes to cool slightly. Serve warm with the chilled sauce in a small bowl placed in the center.

Easier Air Fryer or Oven-Baked Bloomin’ Onion®

If deep-frying isn’t your thing, you can still enjoy a crispy onion with less oil.

Air Fryer Method

1. Preheat air fryer to 360°F.
2. Follow the same steps for cutting and coating the onion.
3. Spray the air fryer basket generously with nonstick spray or brush with oil.
4. Place the onion in the basket, cut side up. Generously spray the onion with cooking spray or lightly brush with oil, making sure to get between petals.
5. Cook for 12–18 minutes, checking around the 10-minute mark. If it looks dry, spray again with oil.
6. It’s done when the coating is crispy and golden. Cooking time can vary by air fryer model and onion size.

Oven-Baked Method

1. Preheat oven to 400°F.
2. Line a baking sheet with parchment paper or foil and place a wire rack on top if you have one.
3. Place the coated onion on the rack (or sheet), cut side up. Generously spray with cooking spray or brush with oil.
4. Bake for 20–30 minutes until golden and crisp on the edges. If needed, lightly cover the top with foil near the end to prevent over-browning. Note: The baked and air-fried versions are a bit lighter and slightly less crunchy than deep-fried, but still very tasty and much easier for everyday cooking.

Approximate Nutrition (Per Serving)

This will vary depending on frying vs. baking, oil absorption, and exact ingredients. The estimate below assumes 4 servings, deep fried, with some sauce.

• Calories: ~430–480
• Protein: ~7–9 g
• Carbohydrates: ~40–45 g
• Fat: ~26–30 g
• Fiber: ~3–4 g
• Sodium: ~700–900 mg

For a lighter version, use the air fryer or oven method and go lighter on the sauce.

Time-Saving Tips & Home Kitchen Shortcuts

Want the flavor with less fuss? Try these ideas:

• Use a blooming onion cutter: Some kitchen stores sell cutters that slice the onion into perfect petals quickly.
• Make “Bloomin’ Onion® wedges”: Instead of a full bloom, cut the onion into thick wedges, coat, and fry or air fry like onion rings. Faster and easier.
• Prep ahead: You can cut and coat the onion a few hours ahead of time and keep it chilled in the fridge until ready to cook.
• Double the sauce: It keeps well in the fridge for 3–4 days and also tastes great on burgers, fries, or grilled chicken.

Allergy-Friendly & Special Diet Swaps

Everyone should get a chance to share the appetizer. Here are some common modifications.

Gluten-Free Version

• Use a gluten-free all-purpose flour blend in place of regular flour.
• Check your hot sauce, ketchup, and seasonings to make sure they’re gluten-free.

Dairy-Free Version

• Replace buttermilk with unsweetened non-dairy milk (like almond, oat, or soy) plus 1–2 tsp lemon juice or vinegar.
• Use a dairy-free mayonnaise for the sauce.

Egg-Free / Vegan Version

• Use a plant-based milk + 1–2 Tbsp cornstarch as your “wet” dip, or use aquafaba (the liquid from a can of chickpeas) instead of eggs.
• Choose a vegan mayo for the dipping sauce.
• Make sure your sugar, ketchup, and hot sauce are vegan-friendly.

Paleo-Friendly Ideas

This won’t be a perfect paleo match, but you can get closer:

• Use almond flour and a bit of tapioca or arrowroot starch instead of wheat flour and cornstarch.
• Use a paleo-approved mayonnaise and ketchup or make your own sauce with compliant ingredients.

Always check labels for hidden allergens and adjust spices to your own needs.

How to Serve & Store Your Copycat Bloomin’ Onion®

To serve:

• Place the hot onion on a plate.
• Set a small bowl of sauce in the center or on the side.
• Let everyone pull off petals and dip. It’s best eaten right away while crispy.

To store:

• Leftovers can be kept in an airtight container in the fridge for 1–2 days.
• Reheat in an air fryer at 350°F for 5–8 minutes or in a 375°F oven until hot and crisp.

The texture is always best fresh, but the air fryer does a nice job bringing it back to life.

Final Notes

This homemade Bloomin’ Onion® is a fun way to bring that classic restaurant appetizer to your own kitchen. You get the same kind of crunchy, golden petals, the creamy spicy dipping sauce, and the “everyone gather around the table” feeling—without leaving home.

If you try this recipe, I’d love to hear how it turned out for you. Did you fry, bake, or air fry? Did you spice it up or keep it mild? Feel free to share this recipe with friends and family, and leave a comment with your tweaks and tips—your ideas might be exactly what someone else needs to nail their own homemade Bloomin’ Onion®!

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Disclaimers

Important disclaimer: This is an unofficial, home-style copycat recipe created for personal, at-home use. It is not the original Outback Steakhouse recipe, and I have no knowledge of their proprietary methods or ingredients. Bloomin’ Onion® is a registered trademark of Outback Steakhouse and is used here only for descriptive purposes.

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