If you’ve ever been to a steakhouse and couldn’t resist ordering their famous “Bloomin’ Onion,” you already know how dangerously good crispy fried onions can be. Golden, crunchy petals dipped into a creamy, tangy sauce—heaven on a plate. But here’s the thing: you don’t need a restaurant to enjoy this crowd-pleasing appetizer. With a few pantry staples, a big sweet onion, and a little frying magic, you can recreate that irresistible snack right at home.

These Onion Petals with Bloomin’ Sauce are fun to eat, incredibly addictive, and guaranteed to disappear fast. Imagine setting a platter of these on the table at game day, a backyard barbecue, or even just a movie night—everyone’s going to dive right in. And trust me, that dipping sauce? It’s a game-changer.

Why You’ll Love This Recipe

Crispy Perfection: Lightly seasoned, golden-brown onion petals with just the right crunch in every bite.

That Signature Sauce: Creamy, tangy, a little smoky, and just the right kick of heat—it’s the perfect dip.

Easy to Make: No need to carve an onion into a fancy flower shape. Petals are quicker, easier, and less intimidating.

Crowd Favorite: Whether you’re feeding kids, friends, or family, these disappear in minutes.

Restaurant-Style at Home: Save money, skip the wait, and still get that steakhouse-worthy appetizer experience.

Recipe Origin

Inspired by the iconic Outback Steakhouse Bloomin’ Onion, this homemade twist takes all the flavor but keeps things simpler. Instead of wrestling with a whole onion blossom, we’re going bite-sized and casual with petals—same flavors, same crunch, way less fuss.

Kitchen Tools You’ll Need

• Sharp knife
• Cutting board
• Mixing bowls
• Whisk
• Deep fryer or heavy-bottomed pot for frying
• Slotted spoon or spider strainer
• Paper towels for draining

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Ingredients in Onion Petals

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

For the Bloomin’ Sauce

Mayonnaise: The creamy base that keeps everything rich and smooth.

Sour Cream: Adds tang and balances the richness of the mayo.

Ketchup: A touch of sweetness and color.

Prepared Horseradish: Brings a zippy, punchy bite that makes the sauce irresistible.

Garlic: Fresh and aromatic, it gives depth to the sauce.

Kosher Salt & Black Pepper: Essential seasonings that tie it all together.

Smoked Paprika: Adds warmth and a subtle smokiness.

Cayenne Pepper: Just a pinch for a little kick—you can adjust based on your heat tolerance.

For the Onions

Sweet Onion: Big, juicy, and mild—perfect for frying.

All-Purpose Flour: The coating that creates that crisp outer shell.

Seasoned Salt: Adds depth and layers of flavor to the breading.

Black Pepper: Classic seasoning that keeps things balanced.

Garlic Powder, Onion Powder & Smoked Paprika: A flavor trio that makes the breading extra delicious.

Cayenne Pepper: A little heat to keep things exciting.

Buttermilk & Egg: The wet batter that helps the flour stick and makes the coating puff up into crispy perfection.

Oil for Frying: Neutral oil with a high smoke point, like vegetable or canola.

Instructions

Make the Sauce: In a small bowl, whisk together mayonnaise, sour cream, ketchup, horseradish, garlic, salt, pepper, paprika, and cayenne. Cover and refrigerate while you prepare the onions—this lets the flavors meld.

Prep the Onion: Peel the onion and cut it into wedges (petal shapes). Separate the layers and set aside.

Mix Dry Ingredients: In a shallow bowl, whisk together flour, seasoned salt, black pepper, garlic powder, cayenne, onion powder, and smoked paprika.

Make the Wet Mixture: In another bowl, whisk together buttermilk and egg.

Coat the Petals: Dip each onion piece into the flour mixture, then into the buttermilk mixture, and back into the flour again. Double-dipping gives them that extra crunchy coating.

Heat the Oil: Pour oil into a deep fryer or heavy-bottomed pot and heat to 350°F (175°C).

Fry the Petals: Working in batches, carefully lower onion petals into the hot oil. Fry for 2–3 minutes until golden brown and crispy.

Drain: Use a slotted spoon to transfer fried petals to a paper towel-lined plate.

Serve: Pile them high on a platter and serve hot with the bloomin’ sauce for dipping.

Chef’s Pro Tips

• Keep the oil at the right temperature (around 350°F) for the crispiest results—too low, and they’ll soak up oil; too high, and they’ll burn.
• Fry in small batches so the oil doesn’t cool down too much.
• Let the sauce chill for at least 20 minutes before serving for the best flavor.

Nutrition Facts

Servings: 6
Calories per serving: ~310
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

How to Serve Onion Petals

• With the Sauce (of course!): That tangy, zippy dip is non-negotiable.
• As a Party Appetizer: Set them out on a big platter with toothpicks for easy grabbing.
• Next to Burgers or Steaks: They’re the ultimate steakhouse-style side.
• With Cold Drinks: Perfect for game-day spreads or backyard hangouts.

Make-Ahead and Storage Tips

• Make-Ahead Sauce: The sauce can be made a day ahead and stored in the fridge.
• Storage: Leftover petals can be kept in the fridge for up to 2 days.
• Reheating: Reheat in the oven or air fryer to bring back the crispiness—skip the microwave, or they’ll go soggy.

Variations to Try

• Spicy Kick: Add extra cayenne or a dash of hot sauce to the batter.
• Cheesy Twist: Sprinkle freshly grated Parmesan over the hot petals right after frying.
• Herb Upgrade: Stir some chopped fresh parsley or chives into the flour mix.

FAQ Section

Q1: Can I use regular onions instead of sweet onions?
A1: Yes, but sweet onions give the best flavor balance.

Q2: Can I bake these instead of frying?
A2: They won’t be quite as crispy, but you can bake them at 425°F (220°C) for about 20 minutes. Spray with cooking oil for extra crunch.

Q3: Can I use an air fryer?
A3: Yes! Air fry at 375°F (190°C) for 8–10 minutes, flipping halfway through.

Q4: Can I make the sauce spicier?
A4: Definitely—add more horseradish, cayenne, or a splash of hot sauce.

Q5: What oil is best for frying?
A5: Use vegetable, canola, or peanut oil—anything with a high smoke point.

Q6: Can I make the batter ahead of time?
A6: The dry and wet mixtures can be prepped a few hours ahead, but don’t coat the onions until just before frying.

Q7: How do I keep petals warm for serving?
A7: Place them on a baking sheet in a 200°F (90°C) oven until ready to serve.

Q8: Can I use this recipe for onion rings?
A8: Absolutely—the batter works perfectly for rings, too.

Q9: How thin should I slice the onion?
A9: Aim for petals about ½-inch thick so they cook through without burning the outside.

Q10: Can I double the recipe for a party?
A10: Yes—just make sure you fry in batches so the oil stays hot.

Conclusion

These Onion Petals with Bloomin’ Sauce are crispy, golden bites of pure comfort food. They’re easier than a full bloomin’ onion, but just as satisfying—maybe even better. With that creamy, tangy dip alongside, you’ll have a steakhouse-worthy appetizer in your own kitchen. Serve these up once, and I promise, your friends and family will beg you to make them again and again.

See how to create crispy onion petals at home: