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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.

Ingredients

Scale

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

Find it online: https://www.sanacooks.com/homemade-bloomin-onion-recipe/