I’m sorry, but that picture of baked bloomin onion exploding with flavor and served alongside some spicy ranch makes me have to holler! It’s no secret that I take my appetizers really seriously– my corn dip recipe has been pinned a million times and this bean and cheese dip is the stuff of legends.
But a bloomin’ onion like they serve at Outback Steak House is a game changer and the fact that we baked them instead of fried means you don’t have to feel guilty. OK, you don’t have to feel super guilty, just like, regular level indulgence guilt.
Be sure to scroll down for the recipe card or pin this one to save for summer parties.
The first thing you need to do is mix the coating together. In a small bowl, combine the plain bread crumbs, panko bread crumbs, and cajun seasoning. You can use any seasoning mix you like or have on hand.
The next thing to do is trim the ends of the onions and then peel them, while they’re still whole.
Make sure to keep the root end in tack so that the onion can stay held together. Then cut the onion (not all the way through) into sixteenths. For a great visual check out this slideshow from The Food Network!
Place the onions on a baking sheet, lined with parchment paper, and then brush each layer of onion with whisked egg whites (with a splash of water). Then sprinkle the coating in between each layer.
Drizzle the tops with olive oil and then roast in a preheated 400 degree oven for about 10 to 15 minutes.
Remove from the oven, let cool slightly and then serve with spicy ranch (ranch mixed with sriracha) or our cilantro ranch recipe for dipping.
- 1 cup plain bread crumbs
- 1 cup panko bread crumbs
- 1 tablespoon Cajun seasoning blend
- 2 large egg whites
- 3 medium to large sweet onions
- 2 tablespoons olive oil
- spicy ranch, for dipping
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper, set aside.
- In a medium bowl, combine the bread crumbs, panko, and seasoning. Set aside. In a separate bowl, whisk together the egg whites with a splash of water.
- Trim the tops of the onions, making them flat, and then just barely trim the root end, to make them stable, but make sure to keep the root in tact. This will keep the onion together. Place the onion flat-side down and make 16 cuts starting from the top all the way to the bottom, rotating the onion with each cut. Make sure to not cut all the way at the root end.
- Place the onions on the baking sheet, root side down. Brush each layer with the egg wash and sprinkle liberally with the coating mix. Drizzle with olive oil and bake until golden brown and the onions have softened, about 15 to 20 minutes. Remove and serve with spicy ranch for dipping.