Outback Steakhouse, Inc. runs one of the largest casual steakhouse chains in the United States, Outback Steakhouse. The chain consists of more than 600 Australian-themed restaurants in 47 states and several countries. The dinner-only restaurants serve moderately priced entrees such as seasoned steaks, prime rib, chicken, seafood, and pasta. The chain's signature, however, is an appetizer, the 'Bloomin' Onion.' The company also runs the Carrabba's Italian Grill chain, which includes about 70 dinner-only restaurants offering moderately priced Italian cuisine in a casual atmosphere. Outback Steakhouse, Inc. is also involved in two emerging restaurant chains: an upscale steakhouse called Fleming's Prime Steakhouse and Wine Bar, and another upscale chain called Roy's Restaurants, which features 'east-west' cuisine and was founded by celebrated chef Roy Yamaguchi.




Blooming Onions

Outback Steakhouse Copycat Recipe

These are one of my favorite appetizers at Outback Steak House. They look complicated to make but I found them amazingly easy and cheap to make at home. You will need to have a deep fat fryer to do this recipe. Walmart sells a Fry Daddy for under $25. Well worth the price and think of the money you will save by not eating out at the restaurant.

4 Vidalia or Texas Sweet Onions

1/3 cup cornstarch
1 1/2 cup flour
2 teaspoon garlic,minced
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
24 oz. beer

Seasoned Flour: 
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper

Mix cornstarch, flour, and seasonings until well blended.  Add beer, mix well. Cut about 3/4" off top of onion and peel. Cut into onion 12 to 16 vertical wedges, but do not cut through bottom root end. Remove about 1" of petals from center of onion. Dip onion in seasoned flour and remove excess by shaking.  Separate petals and dip in batter to coat thoroughly.  Gently place in fryer basket and deep-fry at 375 to 400 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes. Drain on paper towels. Place onion upright in shallow bowl and remove center core with circular cutter or apple corer. Serve hot with one of the sauces below.

1 pint mayonnaise
1 pint sour cream
1/2 cup tomato chili sauce
1/2 teaspoon cayenne pepper
Mix all the ingredients and chill before serving.

1/2 cup mayonnaise
2 teaspoon ketchup
2 teaspoon horseradish sauce
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
dash or black and cayenne pepper
Mix all ingredients and chill before serving.


  1. They soak their cut up onions overnight in water to make it "bloom"

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  3. Can't say these were even remotely like the blooming onion I had in California 15 years ago! The batter was so thin it didn't stick to the onion. :( Both the sauces were lovely though!

    1. I think it'd be best to first take cut-up onion, put in boiling water for 30 seconds to soften. THEN put in cornstarch/flour mix, DIP in an Egg Wash, THEN REAPPLY either batter or flour mix to fry. The added layer of 1st-applied flour will make the coating stick during the frying. Be sure to put onion into oil upside down for about 1 minute then carefully turn it cut-side up.