Homemade Bloomin’ Onion Recipe

Introduction

The homemade Bloomin’ Onion is a crispy, flavorful appetizer that will impress your family and guests. This recipe features a seasoned batter and a zesty dipping sauce that perfectly complement the sweet Vidalia onions. It’s a fun dish to prepare and share.

Ingredients

• 1/3 cup cornstarch
• 1 1/2 cups flour
• 4 Vidalia onions
• 24 oz beer
• Seasoned flour: 2 cups flour, 4 tsp paprika, 2 tsp garlic powder, 1/2 tsp pepper, 1/4 tsp cayenne
• Dipping sauce: 1/2 cup mayonnaise, 2 tsp ketchup, 2 tsp creamed horseradish, 1/4 tsp paprika, 1/4 tsp salt, 1/8 tsp dried oregano, dash black pepper, dash cayenne

Instructions

1. Step 1: In a bowl, mix together the seasoned flour ingredients: 2 cups flour, paprika, garlic powder, pepper, and cayenne. Set aside.
2. Step 2: Blend all dipping sauce ingredients—mayonnaise, ketchup, creamed horseradish, paprika, salt, oregano, black pepper, and cayenne—until smooth. Refrigerate to let the flavors meld.
3. Step 3: In a separate bowl, combine the cornstarch, 1 1/2 cups flour, and any remaining spices. Gradually add the beer while whisking to create a smooth batter.
4. Step 4: Trim the tops and bottoms of the Vidalia onions and peel off the outer skin. Slice the onions vertically into petals about 1/2 inch apart, careful not to cut all the way through.
5. Step 5: Soak the sliced onions in cold water for 30 minutes, then drain thoroughly. This helps the petals separate and creates a crispier texture.
6. Step 6: Coat each onion thoroughly with the seasoned flour mixture, making sure to get into the petals. Next, dip the floured onion into the beer batter, allowing excess to drip off.
7. Step 7: Heat oil in a deep fryer or large pot to 375–400°F (190–200°C). Carefully lower each onion into the hot oil and fry until golden brown and crispy, about 3–5 minutes.
8. Step 8: Remove the onions with a slotted spoon and drain on paper towels. Serve warm with the prepared dipping sauce.

Tips & Variations

• For extra spicy flavor, add a pinch more cayenne to both the batter and dipping sauce.
• Use a sturdy Vidalia or sweet onion to ensure the petals hold together well during frying.
• Double dipping the onion—first in seasoned flour, then batter, and again in seasoned flour—can create an even crispier crust.
• If you don’t have beer, sparkling water or club soda works as a good substitute in the batter for crispiness.

Storage

Store leftover Bloomin’ Onion in an airtight container in the refrigerator for up to 1 day. To reheat, place in a preheated oven at 350°F (175°C) for about 10 minutes to regain crispiness. The dipping sauce should be kept refrigerated and used within 3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of onions for this recipe?

While Vidalia onions are preferred for their sweetness and size, you can use other large sweet onions. Avoid small or very pungent onions as they don’t hold the shape or flavor as well.

What oil is best for frying the Bloomin’ Onion?

Use a neutral oil with a high smoke point such as vegetable, canola, or peanut oil. These oils can handle the high temperatures needed for deep frying without imparting unwanted flavors.

Homemade Bloomin’ Onion Recipe

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4.7 from 143 reviews

This Homemade Bloomin’ Onion recipe recreates the popular restaurant appetizer with a crispy, beer-battered deep-fried onion served alongside a tangy dipping sauce. The dish features savory seasoned flour and a flavorful batter that crisps perfectly in hot oil, making it a delicious and impressive starter for any occasion.

• Author: Sana
• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

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Batter and Coating

• 1/3 cup cornstarch
• 1 1/2 cups all-purpose flour
• 24 oz beer (lager or pale ale recommended)

Seasoned Flour

• 2 cups all-purpose flour
• 4 tsp paprika
• 2 tsp garlic powder
• 1/2 tsp ground black pepper
• 1/4 tsp cayenne pepper

Main Ingredient

• 4 large Vidalia onions

Dipping Sauce

• 1/2 cup mayonnaise
• 2 tsp ketchup
• 2 tsp creamed horseradish
• 1/4 tsp paprika
• 1/4 tsp salt
• 1/8 tsp dried oregano
• Dash of black pepper
• Dash of cayenne pepper

Instructions

1. Prepare the Seasoned Flour: In a medium bowl, mix together 2 cups of flour, paprika, garlic powder, black pepper, and cayenne until well combined. This mixture will be used to coat the onions before dipping in the batter.
2. Make the Dipping Sauce: Combine mayonnaise, ketchup, creamed horseradish, paprika, salt, oregano, black pepper, and cayenne in a small bowl. Whisk until smooth, then cover and refrigerate to allow flavors to meld.
3. Prepare the Batter: In a separate large bowl, whisk together cornstarch, 1 1/2 cups flour, and a pinch of the seasoned flour spices. Gradually pour in the beer while whisking to create a smooth, thick batter with no lumps.
4. Trim and Slice Onions: Peel the Vidalia onions and trim the tops. Starting from the root end, slice each onion vertically into about 12 to 16 evenly spaced petals, being careful not to cut through the bottom to keep the onion intact.
5. Soak the Onion Petals: Place the sliced onions in a large bowl of ice-cold water and let them soak for at least 30 minutes. This helps the petals to open up and become crispier when fried.
6. Drain and Coat Onions: Remove the onions from the water and drain thoroughly. First, dredge each onion in the seasoned flour mixture, making sure to get the flour between the petals. Next, dip the floured onion into the beer batter ensuring all petals are coated evenly.
7. Deep Fry the Onions: Heat oil in a deep fryer or heavy pot to between 375°F and 400°F (190°C – 200°C). Carefully lower each battered onion into the hot oil, frying one at a time. Fry until golden brown and crispy, about 3 to 5 minutes.
8. Drain and Serve: Remove the onions with a slotted spoon and let excess oil drain on paper towels. Serve warm with the chilled dipping sauce on the side for an irresistible appetizer.

Notes

• Use Vidalia onions or other sweet, large onions for best flavor and size.
• Ensure the oil temperature is maintained between 375°F and 400°F to achieve a crispy crust without absorbing excess oil.
• The batter consistency should be thick enough to cling to the onion petals; adjust beer amount if needed.
• Soaking the onions in cold water helps the petals open fully and crisps the onion when fried.
• Use a slotted spoon to carefully handle the hot onions and prevent soggy spots.
• Dipping sauce can be made a few hours ahead to allow flavors to blend more deeply.

Keywords: Bloomin’ Onion, Beer Batter, Fried Onion, Appetizer, Deep Fried, Homemade Bloomin Onion