Our take on the popular Outback Steakhouse appetizer, this blooming onion recipe is a surefire crowd-pleaser. As rumor has it, the company serves 40,000 deep-fried giant onion appetizers each day. Their exact specifications are closely guarded, so the team in Food Network Kitchen set about to create our own version. Our recipe developers sliced, battered and fried onions until they nailed the zesty coating and secret dipping sauce. Here’s everything you know to make an irresistible onion blossom at home.

How to Make a Blooming Onion Like a Pro

Frying can seem messy or even intimidating, but our recipe developers’ tips make this blooming onion recipe a snap.

Make the onion blossom sauce first. Our recipe developers carefully tested different versions of this sauce until they hit the exact right notes. Whisk it together before you start to cut or cook the onion, so it’s ready to serve when the fried onion blossom is hot.

Pick the right onion. Our recipe developers recommend making this blooming onion recipe with large, sweet, white onions like Vidalia because their mellow flavors won’t overpower the batter. Choose one that’s big enough to be cut into lots of petals—and see the section below for step-by-step instructions on how to cut a blooming onion.

Generously flour the cut onion. Make sure every nook and cranny of the onion petals are dusted in the seasoned flour to flavor every bite and help the batter adhere.

Drench and cool. Use a slotted spoon to submerge the floured onion into the wet ingredients so it’s completely drenched, then store it in the fridge while the oil comes to temperature so the batter sets.

Submerge the flowered onion cut side down. Putting the flowered onion cut side down into the hot oil keeps the tops from peeking out of the oil and makes sure every petal gets nice and crispy.

Use a deep-fry thermometer. The temperature of the frying oil will change when you add the battered onion. Using a deep-fry thermometer means you can adjust the heat to keep the oil near 350 degrees Fahrenheit while the onion cooks, so the fried onion blossom is crispy, not soggy.

How to Cut a Blooming Onion

Our recipe developers’ expert advice for making evenly-sized petals in this blooming onion recipe? Work slowly and precisely and use a sharp knife.

Step one: Trim the stem end. Cut off 1/2 inch from the pointy stem end of the onion, then peel off the outer layers of onion skin.

Step two: Make a vertical cut. Place the onion cut side down on a cutting board. Starting a half-inch from the root, make a downward cut all the way through to the board. Repeat, making four evenly spaced vertical cuts down the onion.

Step three: Cut between the segments. Continue slicing between each section until you have 16 evenly spaced cuts.

Step four: Separate the onion petals. Turn the onion over and use your fingers to gently separate the outer pieces.

How to Serve this Blooming Onion Recipe

Serve your blooming onion recipe right away while it’s hot. You can either put one bowl of blooming onion sauce in the center of the table or dish it out into individual bowls, so everyone has their own dipping sauce.

While the onion blossom is best served immediately, you can store leftovers in an airtight container in the fridge for 1 to 2 days. Reheat in an air fryer or in hot oil in a nonstick skillet over medium heat, like how you would reheat French fries.