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The best of the best when it comes to appetizers, this crispy bloomin’ onion is the best addition to any meal. Each onion is coated in a seasoned buttermilk breading that will have you reaching for another piece. Mix up your favorite dipping sauce to serve it with and enjoy!

For more steakhouse-worthy appetizers that will have the family raving, try these: jalapeno poppers, crispy potato skins, or avocado egg rolls!

A bloomin onion served with a creamy dipping sauce.

Bloomin Onion Recipe

Crispy, golden, and flavorful, a homemade bloomin’ onion is the best appetizer to serve with any meal. It’s surprisingly easy to make, and once you know how, you’ll want to make it all the time! Good news is, you only need a few simple ingredients to make it.

You just need some sweet onions, eggs, flour, buttermilk, and a handful of simple spices. Fry them up and grab your favorite dipping sauces, you won’t be able to get enough! If you need some ideas, I’ve included a few of my favorite sauce recipes below for you to try.

Ingredient List

This is everything that you’ll need to make a bloomin onion with the most crispy and delicious coating! One of my favorite things about this recipe is that there are tasty spices added to the breading so every bite is extra flavorful.

  • Large Sweet Onions: Pick juicy, firm ones for the best “bloom.”
  • Eggs & Buttermilk: This duo creates a light, fluffy batter that clings to the onion like a dream. No buttermilk? No worries! Mix 2 cups regular milk with 2 tablespoons lemon juice or vinegar and let sit for 5 minutes.
  • Flour & Cornstarch: These ingredients build the crispy golden crust around the bloomin’ onion. Flour provides the base, while cornstarch adds extra crunch.
  • Spices: Say hello to flavor! Paprika, garlic powder, cumin, oregano, thyme, cayenne, salt, and pepper create an irresistible taste.
  • Oil for Frying: Choose a neutral, high smoke point oil like peanut, vegetable, or canola.

How to Make a Bloomin’ Onion

Get that oil hot and sizzling, it’s time to make a bloomin onion worthy of your favorite steakhouse! The flavor and crispy breading is absolutely to die for.

  1. Prep Your Onions: Prepare the onions by cutting the tops off, not the root! Remove the layers of skin. Place the onion flat side down on a cutting board.
  2. Cut: Cut into the onion starting ½ inch away from the root and cutting straight down through the onion. Make the same cut 3 more times to create a quadrant.
  3. Cut Again: Cut the onion with the same technique 4 times in each quadrant to create 16 equal cuts all the way through the onion, but preserving the root where it will all stay together.
  4. Open: Turn the cut onion over and go through opening up the cut layers to “bloom” it.
  5. Mix Wet Ingredients: In a large bowl, whisk the eggs and buttermilk together.
  6. Mix Dry Ingredients: In a separate large bowl, whisk together the flour, cornstarch, paprika, garlic powder, cumin, oregano, thyme, cayenne, salt, and pepper.
  7. Heat Oil: In a large heavy bottom pot, over medium high heat, heat enough oil to completely submerge the onion.

Add Coating

  1. Breading Mixture: To bread the onions, start by dredging the onions one at a time in the flour mixture. Place the onion root side down in the flour bowl and scoop flour into and all around the onion, being careful to spread all the layers out and coat it completely.
  2. Egg Mixture: Move the floured onion to the egg mixture and, using the same technique, completely coat the onion in the egg mixture. Take care to get the egg inside and between each layer.
  3. Repeat: Pull the onion from the egg mixture and allow any excess egg to drip off. Move it back to the flour bowl and once again dredge it completely in the flour mixture. You’ll really want to get it inside each layer because this will complete the breading for the bloomin onion.

Frying Your Bloomin’ Onion

  1. Add to Oil: Once the onions are breaded, fry them one at a time in the hot oil. Place an onion in the oil very carefully, root side down, using 2 large spoons and moving very slowly to avoid splashing.
  2. Fry: Once the onion is submerged, fry it until the breading is brown and crispy and the onion is tender, about 7-10 minutes.
  3. Add to Paper Towel-Lined Plate: Remove the bloomin onion from the oil carefully and then place it on some paper towels to drain any excess oil off.
  4. Serve: Serve fresh with some Fry Sauce and enjoy!
A sweet onion being cut, breaded, and fried.

Delicious Dipping Sauces

Other sauces that will go well with a bloomin onion are things like my Comeback Sauce or this delicious Cane’s Sauce! Here are a few more delicious options, you’ll have to try them all! They’re super easy to mix up.

Top-down view of a bloomin onion.

Storing Leftovers / Reheating

I recommend enjoying the bloomin onions fresh but if you have leftovers, keep them in the fridge in an airtight container for up to 3 days.

To reheat, place bloomin onion in the oven at 400 degrees Fahrenheit for 5-8 minutes. You can microwave them as well but the oven will help return the crispy exterior.

Dipping a piece of onion into a creamy sauce.

Try These Other Amazing Appetizers!

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Bloomin Onion

By: Alyssa Rivers
The best of the best when it comes to appetizers, this crispy bloomin' onion is the best addition to any meal. Each onion is coated in a seasoned buttermilk breading that will have you reaching for another piece.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 2 onions

Ingredients 

Instructions 

  • Prepare the onions by cutting the tops off, not the root! Remove the layers of skin. Place the onion flat side down on a cutting board.
  • Cut into the onion starting ½ inch away from the root and cutting straight down through the onion. Make the same cut 3 more times to create a quadrant.
  • Cut the onion with the same technique 4 times in each quadrant to create 16 equal cuts all the way through the onion, but preserving the root where it will all stay together.
  • Turn the cut onion over and go through opening up the cut layers to “bloom” it.
  • In a large bowl, whisk the eggs and buttermilk together.
  • In a separate large bowl, whisk together the flour, cornstarch, paprika, garlic powder, cumin, oregano, thyme, cayenne, salt, and pepper.
  • In a large heavy bottom pot, over medium high heat, heat enough oil to completely submerge the onion.
  • To bread the onions, start by dredging the onions one at a time in the flour mixture. Place the onion root side down in the flour bowl and scoop flour into and all around the onion, being careful to spread all the layers out and coat it completely.
  • Move the floured onion to the egg mixture and, using the same technique, completely coat the onion in the egg mixture. Take care to get the egg inside and between each layer.
  • Pull the onion from the egg mixture and allow any excess egg to drip off. Move it back to the flour bowl and once again dredge it completely in the flour mixture. You’ll really want to get it inside each layer because this will complete the breading.
  • Once the onions are breaded, fry them one at a time in the hot oil. Place an onion in the oil very carefully, root side down, using 2 large spoons and moving very slowly to avoid splashing.
  • Once the onion is submerged, fry it until the breading is brown and crispy and the onion is tender, about 7-10 minutes.
  • Remove the bloomin onion from the oil carefully and place it on some paper towels to drain any excess oil off.
  • Serve fresh with some Fry Sauce and enjoy!

Nutrition

Calories: 849kcalCarbohydrates: 149gProtein: 31gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 190mgSodium: 1518mgPotassium: 1159mgFiber: 10gSugar: 30gVitamin A: 2902IUVitamin C: 19mgCalcium: 467mgIron: 12mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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