September 20, 2024
Bloomin’ Onion Petals
Inspired by the widely popular appetizer from Outback Steakhouse, these bloomin’ onion petals are made with all the crunchy flavor and nostalgia we know and love, without all the fuss!
Table of Contents
Why You’ll Love This Recipe jump to recipe video step-by-step instructions tips and faqs air-frying and baking instructionsVegan Bloomin’ Onion Petals (Outback Steakhouse-Inspired)
If you know me, then you know one of my guilty pleasures before going vegan was eating at casual dining chain restaurants. Something about them is so nostalgic, but sadly, many are not really vegan-friendly. When I was a teenager, I used to splurge all my paychecks on (what I considered) fancy dinners for me and my younger sisters. One of the restaurants we’d eat at often is Outback Steakhouse. We’d go all out with appetizers, salads, entrees, and dessert – and we always ordered the bloomin’ onion. I have so many fond memories of taking them out to eat, just the three of us, and every time I see a bloomin’ onion, I will always think of them and those times together.
Since I can no longer enjoy the bloomin’ onion from Outback anymore, I decided to make my own, but wayyy easier. Because let’s be honest, if you’ve ever made – or attempted to make – a bloomin’ onion, then you know how fussy and finicky they are! These petals streamline the entire process, but don’t skimp on any of the flavor and nostalgia! Grab a drink and let’s get to cookin’!
Why You’ll Love Thes Bloomin’ Onion Petals
- Quick and Easy: No need to handle the entire onion. We’re keeping it simple by cutting the onion into petals, which fry up faster and more evenly.
- Nostalgic Flavor: It captures the iconic flavor of the original Outback Bloomin’ Onion, but in a plant-based version.
- Budget-Friendly: Simple, everyday ingredients make this recipe affordable without compromising on taste.
- 100% Vegan: Completely dairy-free and egg-free, but with all the flavor you love! Perfect for anyone with dietary preferences!
- Perfect Appetizer: Whether you’re hosting a game night, a BBQ, or just craving a tasty snack, these onion petals are a crowd-pleaser.
How to Make Bloomin’ Onion Petals
1. Make the Dipping Sauce:
In a small bowl, combine all the sauce ingredients. Whisk until smooth. Taste and adjust seasonings to your liking. Set aside while you prepare the onion petals.
2. Prepare the Onion Petals:
In a large bowl, whisk together the non-dairy milk and vinegar to create a vegan buttermilk mixture. Let it sit for a few minutes while you prep the onions.
Peel the onion and cut off both ends. Slice the onion in half vertically, then cut each half into thirds to create 1-inch wedges. Separate the onion petals and submerge them in the vegan buttermilk. Let them soak for about 30 minutes to absorb the flavor and moisture.
3. Coat the Onion Petals:
In a bowl or large dish, whisk together the flour, smoked paprika, onion powder, salt, black pepper, garlic powder, and cayenne (if using). This seasoned flour will give the onions that crispy, flavorful coating. Working in batches, use a slotted spoon to remove the onions from the liquid and transfer them to the flour mixture. Toss until they’re fully coated in the seasoned flour. Place the coated onion petals back into the liquid and repeat the process so they’re double coated. Transfer them to a wire rack and set aside for at least 10 minutes. Doing this allows the breading to adhere to the onions before frying.
4. Fry the Bloomin’ Onion Petals:
Meanwhile, heat the vegetable oil into a deep sauté́ pan or Dutch oven
over medium-high heat. The oil should be about 3 inches deep; add more if needed. Tap off the excess flour from the onion petals and fry them until they’re golden and crispy, 5 to 8 minutes.
5. Serve and Enjoy!
Remove the onion petals from the oil and transfer them to a wire rack or paper towel–lined plate to drain excess oil. Immediately sprinkle them with flakey salt while they’re still hot. Repeat with the remaining onions and serve immediately with the dipping sauce. ENJOY!
Tips and FAQs
- Soak the Onions: Don’t skip the soaking step! This not only softens the onions slightly but also helps the flour mixture stick better, creating a crispier texture.
- Mess-Free Breading: Use a bowl or container with a lid for the flour mixture. After soaking the onions, place them in the container, cover with the lid, and shake to coat. This method makes breading easier and much less messy!
- Let them rest: After coating, allow the petals to sit for at least 10 minutes to help the breading stick.
- Don’t overcrowd the pan: Fry the onion petals in batches to ensure they cook evenly and get crispy.
- Frying Temperature: Make sure your oil is hot enough before frying. If the oil isn’t hot enough, the petals may absorb more oil and become soggy.
Can I make these gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free flour blend to make this recipe gluten-free.
Can I Make These Ahead of Time?
Yes! if you’d like to prepare them in advance, you can freeze the coated, uncooked onion petals and fry or bake them when ready. To do so, after double-coating the onion petals, place them in a single layer on a baking sheet lined with parchment paper and freeze for 1 to 2 hours. Once frozen, transfer the petals to a freezer-safe container or zip-top bag and store them in the freezer for up to 2 months. When you’re ready to cook, you can fry or bake them directly from frozen. Just adjust the cooking time by adding a few extra minutes.
How do I store leftovers?
While these are best enjoyed fresh, you can store leftover onion petals in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer to regain crispiness.
Air-Frying and Baking Instructions:
Air-Frying: To air fry, preheat your air fryer to 400°F (200°C). Coat the onion petals as usual and spray them with oil. Air fry in a single layer for 10-12 minutes, flipping halfway, until golden and crispy.
Baking: Preheat your oven to 425°F (220°C). Arrange the coated onion petals on a lined baking sheet, spray them with oil, and bake for 20-25 minutes, flipping halfway through, until crispy.
The Perfect Vegan Appetizer for Any Occasion!
These Vegan Bloomin’ Onion Petals are the perfect way to indulge in a plant-based version of the Outback Steakhouse classic. Crispy, flavorful, and paired with a zingy dipping sauce, they’re bound to be a hit at your next gathering or as a weekend treat! Try them with the air fryer method for a lighter option, or make them gluten-free to suit any dietary needs. If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigsand #EatFigsNotPigs. I love seeing your recreations of my recipes!
Bloomin’ Onion Petals
Ingredients
Dipping Sauce:
- ½ cup vegan mayo
- 1 tablespoon ketchup
- 2 teaspoons prepared horseradish
- 2 teaspoons vegan Worcestershire sauce
- ¼ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp ground cayenne pepper, optional, adjust to taste
- ¼ tsp ground black pepper
- ¼ tsp salt
Bloomin' Onion Petals
- 1 cup unflavored and unsweetened non-dairy milk
- 1 cups white vinegar
- 1 large vidalia onion
- 1 ½ cups all-purpose flour
- 1 ½ teaspoon smoked paprika
- 1 ½ teaspoon onion powder
- 1 ½ teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper, optional
- 3 to 5 cups vegetable oil, for frying
- Flakey salt, for serving, optional
- Minced parsley, for garnish, optional
Instructions
- For the dipping sauce, place all the sauce ingredients in a bowl and whisk until combined. Taste and adjust seasonings, if necessary. Set aside.
- To prepare the bloomin’ onion petals, in a large bowl, whisk together the milk and vinegar. Set aside.
- Peel and cut off both ends of the onion. Cut the onion in half vertically (from where the stem was), then cut each half into thirds to make about 1-inch wedges. Separate the petals and place them in the bowl with the milk and vinegar. Press the onions down so they’re submerged and let them soak for 30 minutes.
- In a large bowl, whisk together the flour, smoked paprika, onion powder, salt, black pepper, garlic powder, and cayenne pepper until combined. (Pro tip: if you use a bowl or container with a lid for the flour mixture, you can cover it and toss the onions in the seasoned flour. I find this makes breading much easier and overall, less messy!)
- Working in batches, use a slotted spoon to remove the onions from the liquid and transfer them to the flour mixture. Toss until they’re fully coated in the seasoned flour.
- Place the coated onion petals back into the liquid and repeat the process so they’re double coated. Transfer them to a wire rack and set aside for at least 10 minutes. Doing this allows the breading to adhere to the onions before frying.
- Meanwhile, heat the vegetable oil into a deep sauté́ pan or Dutch oven
- over medium-high heat. The oil should be about 3 inches deep; add more if needed. You’ll know the oil is hot enough when you sprinkle a pinch of flour into it, and it sizzles immediately.
- Tap off the excess flour from the onion petals and fry them until they’re golden and crispy, 5 to 8 minutes.
- Remove the onion petals from the oil and transfer them to a wire rack or paper towel–lined plate to drain excess oil. Immediately sprinkle them with flakey salt while they’re still hot. Repeat with the remaining onions and serve immediately with the dipping sauce. ENJOY!
