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How Exactly Is Outback’s Bloomin’ Onion Made?

How Exactly Is Outback’s Bloomin’ Onion Made?

A large onion is cut into 24 even "petals."

Outback Steakhouse’s Bloomin’ Onion is one of the most legendary chain restaurant dishes ever invented. But how is the giant appetizer, which appears to be made with an abnormally large onion, made?

The most important step in making a Bloomin’ Onion is getting the cut down. In Todd Wilbur’s new book, Top Secret Recipes Step-By-Step, he points us toward this contraption used by Outback (which was once top secret but is now common knowledge and widely available), which perfectly slices an onion into 24 "petals." But you can also do it by hand, by buying the largest onion you can find (at least four inches across), peeling it, cutting off about a quarter of the stem end, and making even slices all the way around; first by making four slices directly across from each other, then four more slices in the middle of those, then two more between each of those cuts. The onion is then cored, coated in breading, then lowered face-down with a spider into a deep-fryer. It’s flipped halfway through, and voila! An 800 calorie appetizer is born.

For the full recipe you can visit the link to Wilbur’s site above; we won’t exactly recommend getting in the habit of making these at home, however.


  • Batter
  • 1/3 cup cornstarch
  • 1 1/2 cups flour
  • 2 teaspoons garlic, minced
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 24 ounces beer
  • 4 vidalia onions
  • Seasoned flour
  • 2 cups flour
  • 4 teaspoons paprika
  • 2 teaspoons garlic powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne
  • Outback Dipping Sauce
  • 1/2 cup mayonnaise
  • 2 teaspoons ketchup
  • 2 teaspoons creamed horseradish
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon dried oregano
  • 1 dash black pepper
  • 1 dash cayenne

Step 1

1. for the seasoned flour-combine flour, paprika, garlic powder, pepper and cayenne-mix well.

2. For the Dipping sauce - Blend everything together well and refrigerate for 2 hours or overnight.

3. For the batter -Mix cornstarch, flour and seasonings until well blended.

5. Cut about 3/4 inch off top of onion and peel.

6. Cut into onion 12-16 vertical wedges but do not cut through bottom root end.

7. Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help "open" them up -- just make sure that you drain them well).

8. Dip in seasoned flour and gently shake to remove excess.

9. Separate petals to coat thoroughly with batter.

10. Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.


  • Batter
  • 1/3 cup cornstarch
  • 1 1/2 cups flour
  • 2 teaspoons garlic, minced
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 24 ounces beer
  • 4 vidalia onions
  • Seasoned flour
  • 2 cups flour
  • 4 teaspoons paprika
  • 2 teaspoons garlic powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne
  • Outback Dipping Sauce
  • 1/2 cup mayonnaise
  • 2 teaspoons ketchup
  • 2 teaspoons creamed horseradish
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon dried oregano
  • 1 dash black pepper
  • 1 dash cayenne

Step 1

1. for the seasoned flour-combine flour, paprika, garlic powder, pepper and cayenne-mix well.

2. For the Dipping sauce - Blend everything together well and refrigerate for 2 hours or overnight.

3. For the batter -Mix cornstarch, flour and seasonings until well blended.

5. Cut about 3/4 inch off top of onion and peel.

6. Cut into onion 12-16 vertical wedges but do not cut through bottom root end.

7. Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help "open" them up -- just make sure that you drain them well).

8. Dip in seasoned flour and gently shake to remove excess.

9. Separate petals to coat thoroughly with batter.

10. Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.


  • Batter
  • 1/3 cup cornstarch
  • 1 1/2 cups flour
  • 2 teaspoons garlic, minced
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 24 ounces beer
  • 4 vidalia onions
  • Seasoned flour
  • 2 cups flour
  • 4 teaspoons paprika
  • 2 teaspoons garlic powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne
  • Outback Dipping Sauce
  • 1/2 cup mayonnaise
  • 2 teaspoons ketchup
  • 2 teaspoons creamed horseradish
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon dried oregano
  • 1 dash black pepper
  • 1 dash cayenne

Step 1

1. for the seasoned flour-combine flour, paprika, garlic powder, pepper and cayenne-mix well.

2. For the Dipping sauce - Blend everything together well and refrigerate for 2 hours or overnight.

3. For the batter -Mix cornstarch, flour and seasonings until well blended.

5. Cut about 3/4 inch off top of onion and peel.

6. Cut into onion 12-16 vertical wedges but do not cut through bottom root end.

7. Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help "open" them up -- just make sure that you drain them well).

8. Dip in seasoned flour and gently shake to remove excess.

9. Separate petals to coat thoroughly with batter.

10. Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.


  • Batter
  • 1/3 cup cornstarch
  • 1 1/2 cups flour
  • 2 teaspoons garlic, minced
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 24 ounces beer
  • 4 vidalia onions
  • Seasoned flour
  • 2 cups flour
  • 4 teaspoons paprika
  • 2 teaspoons garlic powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne
  • Outback Dipping Sauce
  • 1/2 cup mayonnaise
  • 2 teaspoons ketchup
  • 2 teaspoons creamed horseradish
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon dried oregano
  • 1 dash black pepper
  • 1 dash cayenne

Step 1

1. for the seasoned flour-combine flour, paprika, garlic powder, pepper and cayenne-mix well.

2. For the Dipping sauce - Blend everything together well and refrigerate for 2 hours or overnight.

3. For the batter -Mix cornstarch, flour and seasonings until well blended.

5. Cut about 3/4 inch off top of onion and peel.

6. Cut into onion 12-16 vertical wedges but do not cut through bottom root end.

7. Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help "open" them up -- just make sure that you drain them well).

8. Dip in seasoned flour and gently shake to remove excess.

9. Separate petals to coat thoroughly with batter.

10. Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.


  • Batter
  • 1/3 cup cornstarch
  • 1 1/2 cups flour
  • 2 teaspoons garlic, minced
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 24 ounces beer
  • 4 vidalia onions
  • Seasoned flour
  • 2 cups flour
  • 4 teaspoons paprika
  • 2 teaspoons garlic powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne
  • Outback Dipping Sauce
  • 1/2 cup mayonnaise
  • 2 teaspoons ketchup
  • 2 teaspoons creamed horseradish
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon dried oregano
  • 1 dash black pepper
  • 1 dash cayenne

Step 1

1. for the seasoned flour-combine flour, paprika, garlic powder, pepper and cayenne-mix well.

2. For the Dipping sauce - Blend everything together well and refrigerate for 2 hours or overnight.

3. For the batter -Mix cornstarch, flour and seasonings until well blended.

5. Cut about 3/4 inch off top of onion and peel.

6. Cut into onion 12-16 vertical wedges but do not cut through bottom root end.

7. Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help "open" them up -- just make sure that you drain them well).

8. Dip in seasoned flour and gently shake to remove excess.

9. Separate petals to coat thoroughly with batter.

10. Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.


  • Batter
  • 1/3 cup cornstarch
  • 1 1/2 cups flour
  • 2 teaspoons garlic, minced
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 24 ounces beer
  • 4 vidalia onions
  • Seasoned flour
  • 2 cups flour
  • 4 teaspoons paprika
  • 2 teaspoons garlic powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne
  • Outback Dipping Sauce
  • 1/2 cup mayonnaise
  • 2 teaspoons ketchup
  • 2 teaspoons creamed horseradish
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon dried oregano
  • 1 dash black pepper
  • 1 dash cayenne

Step 1

1. for the seasoned flour-combine flour, paprika, garlic powder, pepper and cayenne-mix well.

2. For the Dipping sauce - Blend everything together well and refrigerate for 2 hours or overnight.

3. For the batter -Mix cornstarch, flour and seasonings until well blended.

5. Cut about 3/4 inch off top of onion and peel.

6. Cut into onion 12-16 vertical wedges but do not cut through bottom root end.

7. Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help "open" them up -- just make sure that you drain them well).

8. Dip in seasoned flour and gently shake to remove excess.

9. Separate petals to coat thoroughly with batter.

10. Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.


  • Batter
  • 1/3 cup cornstarch
  • 1 1/2 cups flour
  • 2 teaspoons garlic, minced
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 24 ounces beer
  • 4 vidalia onions
  • Seasoned flour
  • 2 cups flour
  • 4 teaspoons paprika
  • 2 teaspoons garlic powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne
  • Outback Dipping Sauce
  • 1/2 cup mayonnaise
  • 2 teaspoons ketchup
  • 2 teaspoons creamed horseradish
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon dried oregano
  • 1 dash black pepper
  • 1 dash cayenne

Step 1

1. for the seasoned flour-combine flour, paprika, garlic powder, pepper and cayenne-mix well.

2. For the Dipping sauce - Blend everything together well and refrigerate for 2 hours or overnight.

3. For the batter -Mix cornstarch, flour and seasonings until well blended.

5. Cut about 3/4 inch off top of onion and peel.

6. Cut into onion 12-16 vertical wedges but do not cut through bottom root end.

7. Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help "open" them up -- just make sure that you drain them well).

8. Dip in seasoned flour and gently shake to remove excess.

9. Separate petals to coat thoroughly with batter.

10. Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.


  • Batter
  • 1/3 cup cornstarch
  • 1 1/2 cups flour
  • 2 teaspoons garlic, minced
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 24 ounces beer
  • 4 vidalia onions
  • Seasoned flour
  • 2 cups flour
  • 4 teaspoons paprika
  • 2 teaspoons garlic powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne
  • Outback Dipping Sauce
  • 1/2 cup mayonnaise
  • 2 teaspoons ketchup
  • 2 teaspoons creamed horseradish
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon dried oregano
  • 1 dash black pepper
  • 1 dash cayenne

Step 1

1. for the seasoned flour-combine flour, paprika, garlic powder, pepper and cayenne-mix well.

2. For the Dipping sauce - Blend everything together well and refrigerate for 2 hours or overnight.

3. For the batter -Mix cornstarch, flour and seasonings until well blended.

5. Cut about 3/4 inch off top of onion and peel.

6. Cut into onion 12-16 vertical wedges but do not cut through bottom root end.

7. Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help "open" them up -- just make sure that you drain them well).

8. Dip in seasoned flour and gently shake to remove excess.

9. Separate petals to coat thoroughly with batter.

10. Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.


  • Batter
  • 1/3 cup cornstarch
  • 1 1/2 cups flour
  • 2 teaspoons garlic, minced
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 24 ounces beer
  • 4 vidalia onions
  • Seasoned flour
  • 2 cups flour
  • 4 teaspoons paprika
  • 2 teaspoons garlic powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne
  • Outback Dipping Sauce
  • 1/2 cup mayonnaise
  • 2 teaspoons ketchup
  • 2 teaspoons creamed horseradish
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon dried oregano
  • 1 dash black pepper
  • 1 dash cayenne

Step 1

1. for the seasoned flour-combine flour, paprika, garlic powder, pepper and cayenne-mix well.

2. For the Dipping sauce - Blend everything together well and refrigerate for 2 hours or overnight.

3. For the batter -Mix cornstarch, flour and seasonings until well blended.

5. Cut about 3/4 inch off top of onion and peel.

6. Cut into onion 12-16 vertical wedges but do not cut through bottom root end.

7. Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help "open" them up -- just make sure that you drain them well).

8. Dip in seasoned flour and gently shake to remove excess.

9. Separate petals to coat thoroughly with batter.

10. Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.


  • Batter
  • 1/3 cup cornstarch
  • 1 1/2 cups flour
  • 2 teaspoons garlic, minced
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 24 ounces beer
  • 4 vidalia onions
  • Seasoned flour
  • 2 cups flour
  • 4 teaspoons paprika
  • 2 teaspoons garlic powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne
  • Outback Dipping Sauce
  • 1/2 cup mayonnaise
  • 2 teaspoons ketchup
  • 2 teaspoons creamed horseradish
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon dried oregano
  • 1 dash black pepper
  • 1 dash cayenne

Step 1

1. for the seasoned flour-combine flour, paprika, garlic powder, pepper and cayenne-mix well.

2. For the Dipping sauce - Blend everything together well and refrigerate for 2 hours or overnight.

3. For the batter -Mix cornstarch, flour and seasonings until well blended.

5. Cut about 3/4 inch off top of onion and peel.

6. Cut into onion 12-16 vertical wedges but do not cut through bottom root end.

7. Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help "open" them up -- just make sure that you drain them well).

8. Dip in seasoned flour and gently shake to remove excess.

9. Separate petals to coat thoroughly with batter.

10. Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.


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