Air Fryer Outback Bloomin' Onion: Crispy, Tasty, Easy!

The Outback Steakhouse Bloomin' Onion is a famous appetizer, but you can make your own healthier version at home using an air fryer. This recipe involves cutting an onion into a flower shape, coating it in a flour and egg mixture, and air frying it to crispy perfection. The trickiest part is cutting the onion, but with a sharp knife and careful technique, you can create the perfect onion bloom. The air fryer method is easier and less messy than deep frying, and the result is a delicious, crispy treat that your family and friends will love.

Choosing the right onion

Vidalia onions are the most recommended type of onion for this recipe. They are sweet, mild, and have a flatter shape, making it easier to cut the petals. Their size and shape also allow for more petals, creating a more impressive bloom.

However, you can use other types of large, sweet onions, such as Walla-Walla onions or any white or yellow onion. Just keep in mind that yellow and white onions have a stronger flavour, which may be too intense for some palates.

When selecting your onion, look for one that is big enough to cut into many petals. The size will depend on your preference and how many people you plan to serve. A larger onion will create a more impressive presentation and yield more servings.

Remember, the success of your blooming onion also depends on how you cut it. Always use a sharp knife and work slowly and carefully to create evenly sized petals. Cut a flat surface on the top of the onion, and be sure to leave the root intact. The root holds the onion together, so don't cut through it. Make your cuts as close to the root as possible without cutting into it, and your onion will bloom beautifully!

How to cut the onion

To cut the onion, you will need a sharp chef's knife. Start by cutting off about half an inch from the top of the onion, creating a flat surface. This will allow the onion to sit flat on your cutting board.

Now, you'll want to cut the root end—but be very careful not to cut through the root entirely. The root holds the onion together, so you only want to trim off just enough to allow the onion to sit flat.

With the onion stable, it's time to make your cuts. You'll be cutting into the onion, starting about half an inch from the root, and making sure not to cut through the root. Make four evenly spaced vertical cuts, like slices of a pie, at 12, 3, 6, and 9 o'clock.

Next, you'll make three more cuts in between each of the original four, for a total of eight cuts. If you want more "petals," you can continue slicing between each section until you have 12-16 cuts.

Once you've made all your cuts, turn the onion over and gently separate the layers to create the "bloom" effect. Be careful not to pull too hard, as you don't want the petals to fall off entirely.

Preparing the batter

The batter is a three-step process: dredging the onion in flour, dipping it in an egg wash, and then coating it with breadcrumbs.

Firstly, cut off the top of the onion to create a flat surface. Then, with the root side facing up, cut the onion into wedges, ensuring you don't cut through the root. Turn the onion over and gently separate the layers to create a flower-like shape.

Now, prepare the flour mixture by mixing flour with spices such as garlic powder, smoked paprika, and Cajun seasoning in a medium-sized bowl. In a separate bowl, whisk together the eggs and milk to create an egg wash. Finally, pour the breadcrumbs into a third bowl.

Dredge the onion in the flour mixture, ensuring it gets into all the crevices between the petals. Shake off any excess flour, then dip the onion into the egg wash, coating it evenly. Finally, dip the onion into the breadcrumbs, tossing it to ensure it's fully coated.

You can now proceed to air-fry your battered onion!

Air-frying the onion

When you are ready to air-fry, preheat your air fryer to between 300°F and 390°F. Spritz the onion with cooking oil and place it in the air fryer basket, cut side up. You can also place a piece of foil over the onion, like a tent. Air-fry the onion for 10 minutes, then remove the foil and cook for another 10 to 15 minutes, or until the onion reaches your desired crispiness.

During the cooking process, spritz the onion with oil at least once and check to make sure it is not burning. If the onion starts to brown too much, you can lower the temperature and cook it a little longer.

Making the dipping sauce

While the onion is air-frying, you can make the dipping sauce. The sauce is what makes the Outback bloomin' onion so special, so it's important to get it right.

In a medium-sized bowl, combine mayonnaise, ketchup, horseradish, paprika, garlic powder, and dried oregano. You can also add some cayenne pepper for a little extra kick. Season with salt to taste.

Whisk the ingredients together until smooth and well combined. You can adjust the seasoning to your liking. If you prefer a more mild sauce, you can reduce the amount of horseradish and cayenne pepper.

The sauce should be served alongside the bloomin' onion for dipping. It's best to serve the onion immediately while it's still hot and crispy.

You can also experiment with different variations of the sauce. For example, you can try adding some Worcestershire sauce or sour cream to give it a creamier texture and a tangy flavour. You can also adjust the proportions of the ingredients to suit your taste.

If you prefer a thicker sauce, you can add more mayonnaise, or if you like it spicier, you can add more paprika or cayenne. The key is to taste as you go and adjust the ingredients until you find the perfect combination for your taste buds.

This dipping sauce is the perfect complement to the crispy, crunchy onion petals, and it's sure to be a hit with your family or guests.

Frequently asked questions