Copycat Outback Bloomin Onion Recipes

OUTBACK STEAKHOUSE'S BLOOMING ONION RECIPE

Outback Steakhouse's Blooming Onion Recipe image

Make Outback Steakhouse's Blooming Onion Recipe at home tonight for your family. Our Secret Restaurant Recipe for their Bloomin' Onion and Creamy Chili Dipping Sauce tastes just like Outback Steakhouse's.

Provided by Mark

Time 50m

Number Of Ingredients 15

Ingredients

Large Vidalia or Texas Sweet Onion (See Note 1 Above)
Vegetable Oil (to deep fry)
Outback Steakhouse's Blooming Onion Creamy Chili Dipping Sauce (See Recipe Below this Box)
1/3 cup Cornstarch
1 1/2 cup Flour
2 teaspoons Garlic (minced)
2 teaspoons Paprika
1 teaspoon Salt (to taste)
1 teaspoon freshly ground Black Pepper (to taste)
24 ounces Good Beer
2 cup Flour
4 teaspoons Paprika
2 teaspoons Garlic Powder
1/2 teaspoon Black Pepper
1/4 teaspoons Cayenne Pepper

Steps:

Prepare Outback Steakhouse's Blooming Onion Creamy Chili Dipping Sauce according to recipe below. Set aside.

OUTBACK STEAKHOUSE BLOOMIN ONION

Outback Steakhouse Bloomin Onion image

You can make some magic in your kitchen when you make this blooming onion at home.

Provided by Stephanie Manley

Categories Appetizer

Time 40m

Number Of Ingredients 13

Ingredients

1/3 cup cornstarch
1 1/2 cup flour
2 teaspoons garlic (minced)
2 teaspoons paprika
1 teaspoon salt
2 teaspoons pepper
12 ounce beer
4 Vidalia onions (Or other large sweet onion)
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper

Steps:

Combine and mix well. Mix cornstarch, flour, and seasonings until well blended. Add beer and mix well. Cut about 3/4" off top of onion and peel. Cut into onion 12 to 16 vertical wedges, but do not cut through the bottom root end. Remove about 1" of petals from the center of the onion. You may want to separate the onion petals slightly, but do not do this too much or you will destroy the onion.
Dip onion in seasoned flour; remove excess by shaking. Separate petals to coat thoroughly with batter. Dip in the batter. Dip in flour mixture again. Gently place in fryer basket and deep-fry at 375 to 400 degrees for 1 and 1/2 minutes. Turn over and fry an additional 1 and 1/2 minutes. Drain on paper towels. Place onion upright in a shallow bowl and remove center core with circular cutter or apple corer. Serve hot with Creamy Chili Sauce.

Nutrition Facts : Calories 600 kcal, Carbohydrate 125 g, Protein 15 g, Fat 1 g, Sodium 617 mg, Fiber 7 g, Sugar 17 g, ServingSize 1 serving

OUTBACK BLOOMIN ONION SAUCE

Outback Bloomin Onion Sauce image

Make the Outback Bloomin Onion sauce at home. Great for onion rings, sandwich spread, or steak sauce.

Provided by Stephanie Manley

Categories Sauces

Time 20m

Number Of Ingredients 9

Ingredients

1/2 cup mayonnaise
2 teaspoons ketchup
2 tablespoons horseradish (little less)
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon dried oregano
1 dash ground black pepper
1 dash cayenne pepper

Steps:

Combine all ingredients and mix well. Cover and place in the refrigerator for at least 30 minutes before serving.

Nutrition Facts : Calories 197 kcal, Carbohydrate 1 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 377 mg, Sugar 1 g, ServingSize 1 serving

COPYCAT OUTBACK BLOOMIN' ONION

COPYCAT OUTBACK BLOOMIN' ONION image

Yield 4 people

Number Of Ingredients 22

Ingredients

For the dipping sauce:
1/2 cup mayonnaise
2 teaspoons ketchup
2 tablespoons cream-style horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
Dash ground black pepper
Dash cayenne pepper
For the onion:
1 large egg
1 cup milk
1 cup all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons cayenne pepper
1/2 teaspoon ground black pepper
1 teaspoon paprika
1/4 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon cumin
1 jumbo sweet yellow or white onion ( 3/4 pound or more)
Vegetable oil for frying

Steps:

To make the dipping sauce: In a small mixing bowl, combine the mayonnaise, ketchup, horseradish, paprika, salt, oregano, black pepper and cayenne pepper. Set aside or chill until ready to use. For the onion: In a medium bowl big enough to hold the onion, whisk together the egg and milk until well-combined. In a separate bowl, combine flour, salt, peppers, paprika, oregano, thyme and cumin. To cut the onion: First slice 3/4 inch to 1 inch off the top and bottom of onion. Remove papery skin. Use a thin knife to cut a 1-inch diameter core out of the middle of the onion. Use a very sharp, large knife, preferably with a thin blade, to slice the onion several times down the center to create the "petals." First slice through the center of the onion to about 3/4 of the way down. Turn the onion 90 degrees and slice it again in an X across the first slice. Keep slicing the sections in half, very carefully, until you've cut the onion 16 times. Do not cut down to the bottom. Spread apart the petals. The onion sections tend to stick together, so you'll want to separate them to make coating easier. To help separate the petals, plunge the onion into boiling water for 1 minute and then into cold water. Dip the onion in the milk mixture, and then coat it liberally with the dry ingredients. Again separate the petals and sprinkle the dry coating between them. When the onion is well-coated, dip it back into the wet mixture and into the dry coating again. Let the onion rest in the refrigerator for at least 15 minutes while you get the oil ready. Heat oil in a deep fryer or deep pot to 350 degrees. Make sure you use enough oil to cover the onion completely. Fry onion right side up for 10 minutes or until it turns brown. Remove and drain on a rack or paper towels. Open the onion wider from the center so you can place a small dish of the dipping sauce in the center.

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