Copycat Outback Steakhouse's Onion Blossom Recipe

Onion Blossom with Chipotle


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This classic Outback Steakhouse side is crunchy, appetizing, and goes great with chipotle sauce! Follow this recipe to make it in the comfort of your own home!

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Chicago IL

Time needed

56 min preparation + 6 min cooking

Serving Size / Yield

4 servings


  • 1 large sweet onion
  • 2 1/2 C flour
  • 1 tsp cayenne pepper
  • 2 Tbs paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp ground cumin
  • Salt and pepper
  • 2 large eggs
  • 1 C milk
  • 4 qts soy oil
  • Deep Fry Thermometer

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To make onion blossom, first chop off stem, then peel. Place onion cut side down and cut sixteen symmetrically slices nearly all the way through the onion. Use fingers to gently unfurl the layers of the slices onions so they resemble a flower.

Whisk the flour, spices, pepper, and salt together in a bowl. Whisk together eggs, milk and water in a separate bowl.

Set the onion blossom in a third bowl, and pour the flour mixture over it with a funnel, making sure that every inner crevice is coated with flour.

Submerge the floured onion blossom in the egg mix, remove and let drip dry, then pour flour over it again, focusing on the exterior. Refrigerate and cool the onion.

Heat soy oil in a deep pot over medium-high heat until temperature reaches 400º. Gently shake off the onion's excess flour; use a wire skimmer to lower the onion into the oil. Lower oil heat to 350º. Fry for 3 minutes, then flip onion and cook for 3 more minutes.

Serve fried onion blossom with chipotle sauce.

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