Secret Copycat Restaurant Recipes Outback Steakhouse’s Blooming Onion Recipe

Outback Steakhouse’s Blooming Onion Recipe

Written by Mark

Topics: Blooming Onion, Outback Steakhouse Recipes, Restaurants

We are going to start our new Secret Copycat Restaurant Recipes Blog off with a bang! Outback Steakhouse’s Blooming Onion Recipe is one of the most popular family favorites on the internet.

There is a good reason. The Outback Steakhouse Blooming Onion (or “Bloomin’ Onion”) is a very popular restaurant favorite. It consists of one large sweet Vidalia onion which is cut to resemble a flower, breaded and deep fried. It is served as an appetizer with a tangy dipping sauce at Outback Steakhouses — and they claim it is the most popular appetizer in America.

Now you can make it at home, anytime for a fraction of the cost with Secret Copycat Restaurant Recipes Blog’s Outback Steakhouse’s Blooming Onion Recipe.

Outback Steakhouse claims to be the dish’s inventor. However, the owners of Scotty’s Steak House in Springfield, New Jersey claim to have invented this dish in the 1970s. The dish was a charter feature of the Outback Steakhouse restaurant chain when it opened in 1988, and remains prominent on its menu. Its popularity has led to its adoption as an appetizer at various other restaurant chains, most notably Lone Star Steakhouse & Saloon, where it is best known as the “Texas Rose.”

All versions of the blooming onion are usually served with a restaurant-specific signature dipping sauce.

Despite the implied association with Australian cuisine due to Outback Steakhouse’s branding, the dish is unknown in Australia and rarely served outside of the United States.

Outback Steakhouses Blooming Onion

Ingredients

4 Vidalia or Texas Sweet Onions

Batter:

1/3 Cup Cornstarch
1 1/2 Cup Flour
2 tsp. Garlic — minced
2 tsp. Paprika
1 tsp. Salt
1 tsp. Pepper
24 oz. Beer

Seasoned Flour:

2 Cup Flour
4 tsp. Paprika
2 tsp. Garlic powder
1/2 tsp. Pepper
1/4 tsp. Cayenne pepper

Directions

1. Mix cornstarch, flour, and seasonings until well blended.
2. Add beer, mix well.
3. 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 center of onion.
4. Dip onion in seasoned flour and remove excess by shaking.
5. Separate petals and dip in batter to coat thoroughly.
6. Gently place in fryer basket and deep-fry at 375 to 400 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes.
7. Drain on paper towels.
8. Place onion upright in shallow bowl and remove center core with circular cutter or apple corer.
Serve hot with Creamy Chili Sauce.

Creamy Chili Sauce

Ingredients

1 pint Mayonnaise (we always use Duke’s)
1 pint Sour cream
1/2 Cup Chili sauce
1/2 tsp. Cayenne pepper

Directions

1. Mix