This is such an incredible appetizer. The flavor of the battered onion combined with the sauce makes for one addictive and unforgettable recipe!
The blooming onion is a classic appetizer I love ordering at steakhouses like Outback and Texas Roadhouse. When paired with the right dipping sauce, each crispy petal becomes a little burst of savory flavor. This homemade version recreates that experience with a balanced blend of spices and a creamy, slightly tangy sauce.
I’ve tested several variations to arrive at this recipe. The technique for cutting the onion takes a little practice, but the results are worth it—crispy, golden petals with plenty of seasoned batter. It’s an eye-catching starter that’s guaranteed to be a crowd-pleaser at parties or family gatherings.
Before you begin, read the slicing directions carefully. It may take one or two tries to get comfortable with the method, but once you do, the process goes smoothly and consistently.
- vegetable oil for frying—enough for the onion to float in a deep fryer or large pot
- 4 eggs
- 2 cups all-purpose flour
- 3 teaspoons salt, divided
- 1 teaspoon cayenne pepper
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1 large sweet onion
- Dipping sauce
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons cream-style horseradish sauce
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- Heat oil to 360°F (about 182°C) in a deep fryer or a heavy pot. Use enough oil so the onion can float while frying.
- Beat the eggs in a large bowl and set aside.
- In a large bowl, combine the flour, 2 teaspoons salt, cayenne, paprika, black pepper, and cumin. Mix well and set aside.
- Slice off the top and bottom of the onion and remove the papery skin.
- Using a narrow, sharp knife, carefully core out a 1-inch diameter section from the center, removing the tough core.
- With a very sharp knife, make vertical cuts to create petals. Only slice about three-quarters of the way down so the base remains intact—don’t cut all the way through or the onion will fall apart.
- Rotate the onion and make perpendicular cuts to form an “X” across the first cuts. Continue slicing sections in half until you have approximately 12–16 petals, depending on the size of your onion.
- Gently spread the petals apart so the onion resembles a flower.
- Dip the entire onion into the beaten eggs, making sure the egg reaches between the petals.
- Carefully transfer the egg-coated onion to the seasoned flour and coat each petal as thoroughly as you can.
- For extra crispness, repeat the egg dip and flour coating once more.
- Fry the onion upright (base down) for about 8–12 minutes, or until golden brown and crisp. Cooking time may vary slightly depending on oil temperature and onion size.
- Remove the onion from the oil and drain on paper towels. Serve hot with the dipping sauce.
- In a small bowl, whisk together the mayonnaise, ketchup, horseradish, paprika, remaining 1 teaspoon salt, black pepper, and cayenne until smooth. Adjust seasoning to taste.
Enjoy!