Snack · 40 min · american

Copycat Bloomin’ Onion (Outback Steakhouse’s style)

This is the kind of American snack you’ll make on repeat — sweet onions and all-purpose flour, 40 minutes, big payoff. The macros do the talking: 7g protein, 34g carbs, and 4g fat in every 200-calorie serving. No specialty equipment and nothing hard to find at a regular grocery store.

Ingredients

• 2 large Sweet onions
• 3/4 cup All-purpose flour
• 1/4 cup Cornstarch
• 1/2 cup Egg whites
• 1/2 cup Skim milk
• 1 tbsp Smoked paprika
• 1 tsp Garlic powder
• 1/2 tsp Cayenne pepper
• 1 tsp Fine salt
• 6 sprays Olive oil spray
• 1/2 cup Plain nonfat Greek yogurt
• 1 tbsp Sriracha

Steps

1. Cut each onion into 16 wedges, slicing down to within 1/2 inch of the root so the petals fan out but stay attached.
2. Soak in ice water 30 minutes — the petals open up and the raw bite mellows.
3. Whisk the flour, cornstarch, paprika, garlic powder, cayenne, and salt, then whisk the egg whites and milk in a second bowl.
4. Drain and pat the onions dry, dredge through the flour mix, dip in the egg wash, then dredge a second time — the double coat is what bakes up crunchy.
5. Set the onions cut-side up on a rack over a sheet pan and mist generously with the olive oil spray.
6. Bake at 425°F for 25 to 30 minutes until the petals are deeply golden and crisp at the tips.
7. Stir the Greek yogurt and sriracha into a cool dip and serve the onions the second they leave the oven.

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