Bloomin’ Onions fans, you better sit down!
We know these are unprecedented times and planning a night out at your favorite chain restaurant may not be an option right now (SHRINKFLATION/OVERPRICED). But don’t worry, we have taken it upon ourselves to help you during these times by recreating some of your favorite comfort food so that you can make it right at home.
A Bloomin’ Onion is a massive colossal sized onion that has been cut to look like it’s blooming. It is then battered and fried. Now while this may seem complicated, it really isn’t and we’ve got step by step instructions so you can make this yourself.
Making this onion will require some pretty large bowls and a pot to fry it in. A word of caution, don’t overfill the pot with oil. The oil will rise from the weight of the onion being lowered into it, as well as needing some room to bubble as it cooks.
How to Cut Your Own Bloomin’ Onion:
Printable recipe and instructions below
- Start with the largest white onion you can get your hands on. Large onion, large pedals.
- Slice about a ½″ off the top side of the onion to make it flat.
- Peel the outer skin from the onion.
- Place the onion cut-side down and make 4 evenly spaced cuts all the way through to the board.
- Now make 3 additional cuts between each section until you have 16 evenly spaced cuts.
- Turn the onion over and allow the ‘flower’ to separate and open.
How to Bread and Fry Your Bloomin’ Onion:
- Mix your seasoned flour in a large bowl (paprika, garlic powder, onion powder, cayenne, salt, pepper—don’t be shy).
- In a second bowl, whisk together eggs and milk for your wet dip.
- Coat the onion in flour, making sure to get it in between all the layers.
- Dunk it in the egg mixture. Get it real wet.
- Then back into the flour mixture for round two. This double-dip is what gives it that epic crunch.
- Pop the whole thing in the fridge while you heat your oil—this helps it set.
- Heat oil to 400°F in a large deep pot. (Don’t overfill! The oil rises when you drop the onion in.)
- Carefully lower the onion cut-side down into the oil. Fry for about 3 minutes.
- Flip and fry until deep golden brown and crispy—about another 3-4 minutes.
- Remove, drain on paper towels or a rack, and serve immediately with your favorite dipping sauce. (Or make our copycat recipe sauce)
⚠️ Hot Tips (Literally)
- Always leave room for oil expansion. Overflowing oil is no joke.
- Use a thermometer if you can—temperature control is 🔑.
- Let the onion drain properly so it stays crispy, not soggy.
- Pair with a cold beer and eat it right away!
Look, this isn’t health food. It’s not supposed to be. It’s crispy, greasy, salty perfection—and making it yourself is way more satisfying than ordering it from a booth under fluorescent lights.
Yeah, it’s a little messy. Yeah, it takes a few bowls. But the end result? Pure fried, addictive, deliciousness.
You just turned a giant onion into a damn edible work of art. Respect.
Need some dipping sauce to go with that onion? Click here!
Print
SIMPLE Bloomin’ Onion
Ingredients
- 1 Large Sweet Onion
- 2 ½ Cups All-purpose Flour
- 1 Tablespoon Paprika
- 1 teaspoon Cayenne Pepper
- ½ teaspoon Ground Cumin
- ½ teaspoon Dried Thyme
- ½ teaspoon Dried Oregano
- 2 Large Eggs
- 1 Cup Milk
- Salt and pepper to taste
- Oil for frying
Instructions
- Start by cutting off ½ inch from the top of the onion, then peel the outer skin from the onion.
- Place the onion cut-side down. Starting about ½ inch from the root, make a downward cut all the way through to the board.
- Repeat to make four evenly spaced cuts around the onion.
- Make 3 additional cuts between each section until you have 16 evenly spaced cuts.
- Turn the onion over and set aside for 5 minutes to allow the petals to relax. Prior to breading, use your fingers to gently separate the outer pieces.
- Whisk the flour, paprika, cayenne, cumin, thyme and oregano in a large bowl. In a medium deep bowl, whisk the eggs, milk, and 1 cup water.
- Place the onion in a clean bowl, cut-side up, and pour the flour mixture on top. Using a large spoon to coat the onion with the flour mixture, especially between the onion petals. Turn the onion over and pat off the excess flour. Reserve the bowl of flour.
- Transfer the onion into the egg mixture and coat evenly. Remove and let the excess drip off, then transfer back into the reserved flour mixture and repeat the flouring process.
- Place the onion into the refrigerator while you heat the oil.
- Using a large deep pot heat your cooking oil to 400 degrees, use a thermometer for best results. Remove the onion from the refrigerator and shake any excess flour from the onion. Using a wire skimmer lower the onion into the oil, cut-side down. Adjust your heat to maintain the oil temperature at 350 degrees.
- Fry about 3 minutes, then turn the onion over and cook until golden, about 4-6 more minutes.
- Remove onion using your wire skimmer and drain on a rack placed over paper towels.
- Season with salt and pepper, serve with Bloomin’ Onion dipping sauce.
Nutrition
- Serving Size: 1
2 Comments
Anonymous
August 8, 2020 at 4:40 pmThis article convinced me to finally make this
Diane wolf
August 13, 2020 at 8:35 amMy sister and I are both making this on Saturday. We are having a contest on whose will taste better.