Outback Steakhouse Bloomin Onion Sauce Copycat Recipe

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Outback Steakhouse Bloomin’ Onion is my perfect idea of comfort food with a twist. Since the restaurant opened, this signature dish has wowed diners with its perfectly crispy, golden petals and the irresistible creamy, spicy dipping sauce. Did you know Outback serves over 17 million of these beauties every year? That’s how much people love this indulgent treat!

I remember the first time I tried it- I was mesmerized by how the onion “bloomed,” its crispy, golden petals perfectly seasoned and begging to be dipped into that creamy, tangy sauce. It felt like more than just a side dish; it was an experience that turned a simple onion into a showstopper.

Making it at home felt a bit daunting at first, but I couldn’t believe how close I came to the restaurant version once I got the hang of it. Now, it’s a dish I turn to impress my guests or treat myself to a little culinary adventure. What makes it so unique to me is its versatility.

I’ve always admired how something as humble as an onion can be transformed into such a masterpiece. While the bloomin’ Onion isn’t an Australian dish, it embodies Outback Steakhouse’s adventurous, bold theme inspired by the Australian Outback. And let’s not forget the sauce!

That creamy, zesty dip is a legend in its own right, bringing out the flavours of the fried petals in the most delightful way. Recreating this masterpiece at home might seem challenging, but it’s worthwhile. Once you nail the slicing, seasoning, and frying, you’ll have a restaurant-quality Bloomin’ Onion! Let me walk you through the steps of recreating this masterpiece.

What's In The Post

Equipment Required

Cutting Board: I always use a sturdy cutting board to keep the onion steady while slicing it into the iconic “bloom” shape.
Sharp Knife: I use a sharp knife to make precise cuts, and slicing through the onion is more manageable and cleaner.
Large Mixing Bowls: I keep two bowls ready to mix the dry ingredients and another for the wet batter.
Whisk: I use a whisk to ensure the batter is smooth and well-combined, without any lumps.
Deep Fryer or Large Pot: I prefer using a deep fryer for even cooking, but when I don’t have one, I grab my heavy-bottomed pot or Dutch oven for frying.
Tongs or Slotted Spoon: Tongs are my favourite for gently lowering the onion into the oil and flipping it if needed. They give me better control compared to a spoon.
Thermometer: I rely on a deep-fry thermometer to keep the oil temperature consistent (350°F is ideal for a perfectly fried onion).
Paper Towels: Once the onion is done, I place it on paper towels to drain any excess oil. It keeps the onion crispy without being greasy.
Small Bowls: I find small bowls convenient for holding spices, seasoning mixes, or preparing dipping sauce while the onion fries.
Kitchen Shears (Optional): Sometimes, if I need to fix the petals or make adjustments, I use kitchen shears. They’re great for tidying up any uneven cuts.

Outback Steakhouse Bloomin Onion Sauce Ingredients & Substitutions

Note: The ingredients in this section make four servings of Outback Steakhouse blooming onion. You can always change and adjust the quantities of the ingredients according to your need for the number of servings you wish to make.

⅓ Cup Cornstarch: I use arrowroot powder or potato starch when I don’t have cornstarch. Sometimes, I also use tapioca flour, and it works well.
2 Teaspoons Minced Garlic: I use one or two teaspoons of garlic powder when I run out of fresh garlic. Freshly grated garlic works beautifully, too.
1 Teaspoon Salt: I prefer kosher salt, but sea or even pink salt works fine.
3½ Cups All-Purpose Flour, Divided Use: For a change, I sometimes swap all-purpose flour with whole wheat flour for a heartier texture.
2 Tablespoons Paprika, Divided Use: I like to use smoked paprika for a deeper, smoky flavour. Sometimes, I also add chilli powder for extra heat.
2½ Teaspoons Ground Black Pepper, Divided. Use: For a change in flavour, I sometimes use white pepper or crushed peppercorn instead of black pepper.
12 Ounces Beer: If I don’t have a beer, I like to use club soda or sparkling water for a light, airy batter. Sometimes, I also use ginger ale for a hint of sweetness.
2 Teaspoons Garlic Powder: I sometimes use onion powder instead of garlic powder, which works fine.
½ Teaspoon Cayenne Pepper: When I don’t have cayenne pepper, I substitute it with chilli powder or red pepper flakes. Hot paprika also adds a nice spicy kick.
4 Vidalia Onions Or Other Large Sweet Onions: Vidalia onions are excellent, but if I can’t find them, I use Walla Walla, Maui, or Texas sweet onions.
Bloomin’ Onion Sauce or Creamy Chili Sauce To Serve: I love making my own dipping sauce! I mix mayonnaise, ketchup, horseradish, paprika, garlic powder, and cayenne pepper. Then, I blended it until smooth and adjusted the spices to taste. It’s so easy and tastes just like the original.

Preparation And Cooking Time

Preparation Time	Chilling Time	Total Time
40 Minutes	1 Hour 5 Minutes	1 Hour 45 Minutes

How To Make Outback Steakhouse Blooming Onion

Step 2

Further, season the chicken wings with salt and black pepper.

Expert Tips That I Recommend

Sometimes, the petals stick together and don’t open up. To fix this, I flip the onion upside down and tap the root gently on the cutting board. Then, I run my fingers between the layers to loosen them. This helps the onion bloom properly.
If my batter doesn’t stick, I first coat the onion thoroughly in the dry flour mixture. I press the flour into the petals, then dip the onion in the wet batter. After that, I coat it in flour again. This double-dipping technique keeps the batter from sliding off.
Sometimes, the petals break off while frying. When this happens, I realize I’ve sliced the onion too profoundly. I stop cutting about half an inch from the root so the petals stay attached. I also handle the onion carefully when lowering it into the hot oil.
I check the oil temperature when the onion feels soft instead of crispy. I use a thermometer to make sure it stays at 350°F. If the oil is too cool, the batter absorbs it and becomes soggy.
I increase the spices in the flour mixture and batter if the onion lacks flavour. Adding more paprika, garlic powder, or cayenne pepper gives the onion the bold taste I want.
If the outer petals brown too quickly, the oil is too hot. I lower the heat slightly and fry the onion for a bit longer. This keeps the coating golden and crispy without burning.
When the inside is raw, I realize I’ve sliced the petals too thick. I make thinner slices and fry the onion for about 7 minutes. This ensures the batter is golden and crispy and the onion cooks properly.
After slicing the onions, I always soak them in water for about 30 minutes. This helps the petals separate easily and tone down the intensity of the onion’s flavour, making them perfect for cooking or eating raw.
I like to add a pinch of turmeric powder to the batter—it gives it a beautiful, vibrant colour that makes the dish even more appealing.
I always preheat the oil for at least 10 minutes before frying the onions. It helps maintain a steady high temperature, ensuring they cook evenly and turn crispy.
I fry the onions in two batches to get the perfect texture. First, I cook them at 325°F to ensure the petals are tender; then, I fry them at 375°F to crisp up the batter beautifully.
I always strain the oil after frying each onion to remove burnt bits. It keeps the oil clean and prevents those unwanted flavours from affecting the next batch.

FAQs About Outback Steakhouse Blooming onion

Why does your batter taste raw?

A raw-tasting batter indicates that the onion wasn’t fried long enough. Ensure you fry it until the batter is golden brown, and don’t rush the cooking process.

Why does your batter clamp together instead of coating evenly?

This happens if the onion isn’t fully dry after rinsing or the batter is too thick. Pat the onion dry with a paper towel before coating, and thin the batter with more beer or water to achieve a smooth, pancake-like consistency.

Why does your onion burn on the outside but remain undercooked inside?

It happens when the oil temperature is inconsistent or too high. Always use a thermometer to maintain a steady 350°F. If you notice uneven frying, adjust the heat and allow the onion to cook a little longer at a slightly lower temperature.

Why do the petals stick together during frying?

The petals can stick together in the oil if they aren’t properly separated. After slicing the onion, take your time to fan out the petals gently, ensuring they’re evenly coated in the flour and batter. A thorough separation helps achieve that iconic “bloom.”

Why does the oil bubble over when you fry the onion?

This happens when there is excess flour or batter on the onion or moisture on its surface. Shake off any excess flour or batter before frying, and ensure the onion is dry before you start coating. Also, avoid overcrowding the pan, which can cause the oil to bubble.

Why does your onion have a bitter aftertaste?

Burning the batter or using a too-sharp onion can cause a bitter taste. Sweet onions like Vidalia work best for this recipe, balancing the spices and fried batter with their natural sweetness.

Why does the blooming onion lose its crispiness quickly?

If the onion becomes soggy after frying, it’s likely because steam is trapped inside. To maintain airflow and keep the onion crispy for longer, let it cool slightly on a wire rack instead of paper towels.

Why doesn’t your onion look golden brown?

A pale onion can result from under-seasoned batter or oil that isn’t hot enough. Ensure the batter contains enough paprika for colour, and fry at 350°F to achieve that perfect golden hue.

Why do you struggle with cutting the onion evenly?

Getting even slices can be tricky without a steady hand. To make it easier, chill the onion in the fridge before slicing—it becomes firmer and easier to handle. Using a sharp knife also ensures clean, even cuts.

How will you know if the onion is adequately coated with the batter?

To determine if the onion is adequately coated with the batter, ensure the batter sticks evenly to each petal without dripping off. Lift the onion from the batter and check that the coating adheres smoothly and uniformly. If any areas are under-coated, dip them back into the batter for full coverage before frying. The batter should be thick enough to coat the petals evenly but not so dense that it forms clumps.

Nutritional Information Per Serving

The Outback Steakhouse Bloomin’ Onion is tasty but not healthy. It’s high in calories, unhealthy fats, sodium, and refined carbs. Its deep-fried preparation and heavy seasoning make it an occasional indulgence rather than a nutritious choice. Hence, it is suggested that you consume it in moderation.

Here, I have mentioned the nutritional breakdown of Outback Steakhouse’s blooming onion:

Calories	488 kcal
Fat	1 g
Saturated Fat	0.2 g
Polyunsaturated Fat	1 g
Monounsaturated Fat	0.1 g
Sodium	590 mg
Potassium	190 mg
Carbohydrates	99 g
Vitamin A	259 IU
Vitamin C	7 mg
Sugar	1 g
Fiber	4 g
Protein	12 g
Calcium	31 mg
Iron	5 mg

The Outback Steakhouse Bloomin’ Onion is rich in flavour and calories and best suited for indulgent or cheat days and high-calorie diets. However, it’s not ideal for weight loss, low-fat, low-sodium, or gluten-free diets. It’s also unsuitable for keto diets and may not fit vegan diets. To make this dish more inclusive, some modifications and changes to ingredients are required.

Recipe Variations For Different Diets

Vegan Version: To make this recipe vegan-friendly, I use vegan mayo (like avocado or soy-based mayo) for the dipping sauce and mix it with ingredients like lemon juice, garlic, and mustard to mimic the original flavour. I also make sure to choose a vegan-friendly beer, one that’s free of animal-derived fining agents, and use vegetable oil or canola oil for frying.
Gluten-Free Version: Instead of all-purpose flour, I use a gluten-free flour blend, one that’s specifically designed for frying to make sure I get that crispy texture. For the beer, I opt for a gluten-free beer or sparkling water. I also check that the dipping sauce has no gluten-containing ingredients, and I make my own using gluten-free mayo and other gluten-free ingredients.
Keto Version: I replace the all-purpose flour with keto-friendly options like almond or coconut flour for the batter. Since beer is high in carbs, I skip it and use sparkling water or a keto-friendly beer instead. I make a sugar-free, low-carb version for the dipping sauce, like a creamy ranch with sour cream or Greek yoghurt and seasonings.
Low-Sodium Version: I reduce or completely omit the salt in the batter to reduce sodium. Instead, I enhance the flavour using garlic, onion powder, or paprika. I also make my own dipping sauce using low-sodium ingredients like low-sodium vegan mayo.
Low-Calorie Version: To make my bloomin’ onion low-calorie, I make a few changes to keep it lighter without sacrificing too much flavour. Instead of the regular batter, I mix oat or almond flour with a small amount of cornstarch to keep it crispy but lighter. I also swap out regular beer for a light beer with fewer calories, or sometimes I use sparkling water for a zero-calorie option.

Storing And Reheating This Recipe

Storing

Refrigeration: I let the Bloomin’ Onion cool completely before storing it. No one likes soggy onions, right? Then, I gently place the onion in an airtight container or wrap it in aluminium foil like a little onion burrito. (It deserves to be treated with respect!) I pop it in the fridge, where it stays happy for up to 2 days. But if you’re like me, it won’t last that long!
I wouldn’t recommend freezing a Bloomin’ Onion because it can lose its crispy texture when reheated.

Reheating

Oven or Air Fryer: the microwave is tempting, but trust me, it’ll turn your crispy onion into a sad, limp mess. Instead, I fire the oven to 350°F (175°C) and let it bake for 10-12 minutes. If I feel fancy, I use the air fryer at 350°F (175°C) for 5-7 minutes. The results? Crunchy perfection.

What To Serve With This Recipe

Fresh Salad: I love pairing the Bloomin’ Onion with a light, crisp salad, such as a mixed green salad with lemon vinaigrette or a simple spinach and arugula salad. The freshness of the greens complements the crispy onion.
Grilled Vegetables: Grilled or roasted vegetables like zucchini, bell peppers, or asparagus are another favourite of mine. They add a healthy and colourful side that perfectly matches the fried onion.
Sweet Potato Fries: Sweet potato fries provide a slightly sweet and savoury complement to the onion and are a healthier alternative to regular fries. I bake them for a lighter option.
Coleslaw: I also prefer a light, tangy coleslaw and my blooming onion. It provides a creamy, crunchy contrast to the crispy onion.
Cauliflower Rice: Cauliflower rice is light but still satisfying and makes a great pairing with my blooming onion.
Sautéed Greens: I love adding sautéed kale, spinach, or Swiss chard with olive oil and garlic to my onion. It can be a flavorful and nutrient-packed side dish that balances the richness of the onion.
Grilled Shrimp or Tofu Skewers: Grilled shrimp or marinated tofu skewers are my other favourite and a great addition to any meal. They keep the meal high in protein but low in calories.
Tomato Basil Soup: I also prefer a small bowl of light tomato basil soup, which makes a great appetizer or side dish and offers a comforting contrast to the crunchy Bloomin’ Onion.
Zucchini Noodles: If I’m craving pasta, zucchini noodles are a tremendous veggie-packed option that pairs well with a light lemon-garlic dressing or a simple pesto.
Pickled Vegetables: Adding some tangy, pickled vegetables such as pickled carrots or cucumbers can provide a nice contrast to the richness of the Bloomin’ Onion.

Printable Version

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Conclusion

Making an Outback Steakhouse Blooming Onion at home is always such a rewarding experience for me. If you’re anything like me, you’ll find yourself returning to this recipe repeatedly, enjoying the taste and the joy it brings to those around you.

So, are you ready to bring the magic of the Outback Steakhouse Blooming Onion into your kitchen? Try this recipe and share it with your loved ones. It’s sure to be a hit! Let me know how it turned out for you in the comments below, and don’t forget to pair it with your favourite dipping sauce for the ultimate experience!

Outback Steakhouse Bloomin Onion Sauce Copycat Recipe

Equipment Required

Outback Steakhouse Bloomin Onion Sauce Ingredients & Substitutions

Preparation And Cooking Time