This Outback blooming onion is two large sweet onions sliced into petals, double dredged in a seasoned flour with cayenne, paprika, oregano and cumin, then deep fried at 375F for 10 minutes. Thirty minutes from cutting board to table, serves 4 to 6.
Leaving the root end intact is the only thing holding the petals together once the onion hits the oil. Cut through it and you have a pile of loose rings instead of a bloom. Start your cuts half an inch from the root and work outward, aiming for 12 to 16 even slices so the petals fan out evenly when you flip it over.
The double dredge is flour, egg wash, then flour again, and you have to get between every petal on every pass. Miss a layer and that spot fries bare, which gives you a raw onion taste against the crispy battered sections. Use your fingers to separate the petals and press the flour into each one individually.
Outback Blooming Onion
Course: AppetizersCuisine: AmericanDifficulty: Easy6
servings20
minutes10
minutes412
kcalSweet onions sliced into petals, coated twice in a cayenne and paprika seasoned flour with an egg and milk wash between coats, then fried at 375F until golden. Served with blooming onion dipping sauce.
Ingredients
2 large sweet onions (Vidalia or Texas Sweet)
2 1/2 cups all-purpose flour
1 teaspoon cayenne pepper
2 tablespoons paprika
1 teaspoon dried oregano
1 teaspoon cumin
1/2 teaspoon black pepper
1 teaspoon kosher salt
2 eggs
1 cup whole milk
Vegetable oil, for frying
Directions
- Cut the onions:Peel the onions and cut off the top half inch, leaving the root end intact. Place cut side down and make 12 to 16 evenly spaced vertical cuts, stopping half an inch from the root. Flip over and gently separate the petals.
- Mix the flour coating:Combine the flour, cayenne, paprika, oregano, cumin, black pepper and salt in a large bowl.
- Make the egg wash:Beat the eggs in a separate bowl, then stir in the milk.
- Double dredge:Dredge each onion in the seasoned flour, getting between every petal. Dip into the egg wash, making sure every petal is coated. Return to the flour for a second coating.
- Fry and serve:Heat the oil to 375F in a deep pot. Lower one onion in root side down using a slotted spoon. Fry for about 10 minutes until golden brown and crispy. Drain on paper towels. Repeat with the second onion. Serve with blooming onion sauce.
FAQs
What onion works best?
Sweet onions, specifically Vidalia or Texas Sweet. They are milder and less acidic than yellow or white onions, so the petals taste sweet and caramelised after frying rather than sharp. Choose the largest ones you can find, since bigger onions hold their shape better in the oil.
Can you make this in an air fryer?
Yes, and a team member from the site confirmed it. Preheat to 375F and cook one at a time for 20 to 25 minutes until crispy. It takes longer than deep frying and the coating will not blister the same way, but it works.
How do you keep the petals from falling apart?
The root end must stay intact, since that is the only thing holding the bloom together. Cut half an inch from the root, not through it. Spacing the cuts evenly at about half an inch apart also helps, because petals that are too thin snap off during dredging.
Why did the batter not stick?
The onion was wet when the first flour hit it, or you did not get flour between every petal. Pat the onion dry after peeling, separate each petal with your fingers during dredging, and press the flour in. The egg wash after the first coat is what glues the second layer of flour on.
How do you store leftovers?
Fridge for 1 to 2 days in an airtight container. Reheat in an oven or air fryer at 350F for about 10 minutes. The microwave makes it soggy. Fried food is best fresh, so this is a cook-and-eat-now dish more than a make-ahead one.
