It’s Bloomin’ Perfection

Now, I think we have all had a variations of the famous bloomin’ onion, made famous by Outback Steakhouse.  If you haven’t, what in the world is wrong with...

Now, I think we have all had a variations of the famous bloomin’ onion, made famous by Outback Steakhouse.  If you haven’t, what in the world is wrong with you?  Just kidding, but seriously…try one now!  They are heavenly, even my kids will eat them and they hate onions.  There are many variations out there now, but Outback has that locked down.   Foodbeast uncovered the history of this amazing food stating, “It turns out that no elves are involved whatsoever. Tim Gannon, co-founder of Outback Steakhouse, developed the idea for the Bloomin’ Onion around 1988 after being inspired by a New Orleans dish, and the rest was history. The very first Bloom was first served at the flagship restaurant in Tampa, Florida; today, one out of every four appetizers ordered at Outback is a Bloom. With so many Bloomin’ Onions being cut on a yearly basis, how could one not assume that they’re created with magic? Ray Forgie of the Buena Park, CA Outback explains that the colossal onions were originally trimmed by hand, but now a special machine called a “Gloria” is used to efficiently transform them into beautiful, 200+ petaled blooms. Thanks to the Gloria, 40 million blooms were served at Outback restaurants from 2012 through 2015, and there are many, many more to come.”

Now I found the best copycat recipe, which I will share with you in a minute.  A few tips before I do…make sure you get a colossal Spanish sweet onion!  This is important folks; it will not taste the same or close to as delicious if you skimp on the main ingredient. Finally, try to make your cuts as even as possible so they cook the same.  Okay, here we go…

Outback Steakhouse Bloomin Onion

This is a restaurant recipes is a favorite you will love making at home!


1/3 cup cornstarch

1 and 1/2 cup flour

2 teaspoons minced garlic

2 teaspoons paprika

1 teaspoon salt

2 teaspoons pepper

12 ounce beer

4 Vidalia or Texas sweet onions


2 cups flour

4 teaspoons paprika

2 teaspoons garlic powder

1/2 teaspoon pepper

1/2 teaspoon cayenne pepper

Combine and mix well.


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 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 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. Turnover 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.


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