This homemade Bloomin’ Onion is crispy, golden, and wildly satisfying — like a deep-fried flower that slaps back.

It’s crunchy on the outside, tender inside, and the dipping sauce basically counts as therapy. No air fryer, no judgment — just a greasy, glorious mess that costs way less than the restaurant version.

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Quick Summary

Prep time: 15 mins
Cook time: 5 mins
Flavor: crispy, salty, garlicky
Great for: chaotic cravings, comfort nights, party apps

Why I Like This Recipe

I made this on a random Tuesday and fully did not expect it to go this hard. The crunch? Unreal. The sauce? Healing. It’s got that perfect mix of trashy and triumphant — like something you’d eat after quitting your job or getting dumped. But in a good way.

Ingredients

1/3 cup cornstarch
2 tsp minced garlic
1 tsp salt
3½ cups all-purpose flour
2 tbsp paprika
2½ tsp black pepper
12 oz beer (cold!)
2 tsp garlic powder
½ tsp cayenne pepper
4 Vidalia (or sweet) onions
Dipping sauce (mayo, ketchup, horseradish, paprika — or store-bought)

How To Make Bloomin Onion

Mix the batter: In one bowl, combine 1½ cups flour, cornstarch, minced garlic, salt, 2 tsp paprika, and 2 tsp black pepper. Pour in the beer slowly while whisking — it should look like thick pancake batter.
Make the seasoned flour: In another bowl, mix the remaining flour with garlic powder, cayenne, more paprika, and black pepper.
Cut the onion; Trim about ¾ inch off the top. Peel. Make 12–16 cuts downward from the top, but don’t cut the root. Gently fan out the petals — it’s fragile but worth it.
Dredge and dip; First coat the onion in seasoned flour. Shake off the extra. Then dip it in the beer batter — get between the petals. Finally, toss it back into the seasoned flour. This double coat is key.
Fry it; Heat oil to 375°F. Gently lower in the onion, root side down. Fry for 1½ mins per side or until golden and crispy. Drain on paper towels.
Core and serve; Use a spoon to scoop out the center. Drop in that dipping sauce and serve immediately.

Bloomin Onion– Easy Outback Steakhouse Copycat

Tips for Success

Use sweet onions — milder, and they crisp better
Don’t skip the second flour coat — serious crunch
Use a deep, wide pot and don’t overcrowd
Cold beer makes the batter lighter
Slice carefully — the root holds everything together

Storage and Reheating

Fridge: Store leftovers in a sealed container. Will hold for about 2 days — crispness fades a bit.
Reheat: Air fryer at 350°F for 3–5 mins. Oven at 375°F for 10 mins. Microwave? Only if you’ve given up.

Frequently Asked Questions

Do I really need beer for the batter?
Nope. You can sub sparkling water or club soda. But beer gives it extra crunch and flavor.
What’s the best dipping sauce?
Mix mayo, ketchup, horseradish, garlic powder, and paprika. Or just buy a creamy chili sauce — no one’s judging.
Can I make it in an air fryer?
You can, but it won’t be the same. It’ll still be good though — spray generously with oil and cook at 375°F until crisp.
How do I cut the onion without it falling apart?
Leave the root intact. It’s the anchor. Use a sharp knife and cut straight down.
Why is my batter falling off?
Could be too wet or not enough flour coating. Let the onion rest between dredging and frying so everything sticks.

Common Mistakes and How to Dodge Them

Skipping the second flour coat: Nope. That extra layer gives you the serious crunch. Without it, the batter just kinda slides off.
Cutting through the root: The whole bloom collapses. Keep that root. Treat it like the emotional glue of the dish.
Overcrowding the oil: It drops the temp and ruins the crisp. Fry one at a time. Trust.
Slicing too shallow: If you don’t cut deep enough, it won’t bloom. Go at least ¾ down. Careful not to cut all the way.
Serving it cold: Don’t do it. Bloomin’ Onions are not a leftovers food. Reheat fast or eat right away.

Nutrition Facts (Per Serving)

Calories: 600 kcal
Total Fat: 35g
Saturated Fat: 5g
Cholesterol: 10mg
Sodium: 450mg
Potassium: 220mg
Total Carbohydrate: 64g
Dietary Fiber: 4g
Sugars: 4g
Protein: 6g

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