Bloomin' Onion

"I got this recipe out of the St.Cloud Times (courtesy of my mom, Peeps) in 1997. It actually is quite simple to do, the hardest part is slicing the onion, but if you buy an onion blossom cutter, you will have it made in the shade! This is a really fun appetizer to serve too...very impressive looking!"
photo by canarygirl photo by canarygirl
photo by canarygirl
Ready In:




  • Beat egg and combine with milk in a bowl big enough to hold the onion without spilling.
  • In a separate bowl, mix flour, salt, pepper, oregano, thyme and cumin.
  • Peel onion, and slice off about 1/2-1 inch off of both ends.
  • Remove a 1 inch core from the center.
  • Slice the onion with an onion blossom cutter, or if you don't have one of those, slice the onion into 16 equal vertical slices---being very careful not to cut all the way to the bottom (leave about 1/4 inch or more at the bottom) Separate"petals" of the onion.
  • Dredge onion in egg, then in flour mixture, shaking off excess.
  • Dredge in egg again, and again in the flour mixture--again, shaking off excess.
  • Allow onion to rest 15 minutes in the refrigerator.
  • Heat oil (enough to cover onion) to 350º.
  • Fry the onion right side up in the oil for 10 minutes or until golden.
  • Drain on paper towels and serve with dipping sauce.

Questions & Replies

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  1. Excellent!!! Instead of the whole onion routine, I cut my onion all the way thru into 8 vertical slices and made "petals". (you could make onion rings, I just wanted to do something different). Then I mixed all your ingredients together to make a batter. I added 1 tsp. of baking powder. Threw all the "petals" into the batter then dredged each one in some additional flour. Fried them in my deep fryer until they were golden brown. They came out with a very nice crispy coating. Delicious!! Thanks for sharing this recipe.
  2. I loved this bloomin' onion! The sauce tastes just like Outback's! I had to cook the onion just a few more minutes to get it to brown. I accidently cut all the way through the onion, so be careful if using a knife to cut through!



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