Baby Bloomin’ Onions

NOTE: As an Amazon Associate I earn from qualifying purchases.
Find this recipe useful? Share it with your friends!

Baby Bloomin’ Onions – In the realm of famous appetizers, it doesn’t get more iconic than the bloomin’ onion. Fried onions have been a fan-favorite for ages and now you can enjoy the Outback Steakhouse’s iconic bloomin’ onions in a bite-sized portion, perfect for entertaining a crowd. It’s no surprise why this delectable dish sells in the millions every year – I’m yet to come across someone who doesn’t find these fried onions utterly delicious!

Who doesn’t love a good blooming onion? But sometimes, the classic version can be a bit too much for one person to handle. That’s where the baby bloomin’ onions come in! This miniature version of the classic appetizer is the perfect size for one or two people to share. And the best part? It’s just as delicious as its big brother! In this recipe, we’ll show you how to make a crispy, golden baby bloomin’ onions that are sure to be a hit at your next party or dinner. So let’s get started and learn how to make this tasty treat!

Not what you are looking for? Try these other amazing Appetizer recipes:


Baby Bloomin’ Onions

Baby Bloomin' Onion

Baby Bloomin’ Onions – In the realm of famous appetizers, it doesn’t get more iconic than the bloomin’ onion.

  • Author: Erin Mcdowell
  • Prep Time: :25
  • Cook Time: :20
  • Total Time: :45
  • Yield: 8 1x
  • Category: Appetizer
  • Method: Stove Top


Units Scale

Dipping Sauce

  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tablespoon prepared horseradish
  • 1/2 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste


  • 2 pounds cipollini onions, peeled
  • 1 1/2 cups buttermilk
  • 2 cups all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 3/4 teaspoon baking powder
  • Vegetable oil, as needed for frying


  1. Make the Dipping Sauce: In a medium bowl, whisk the sour cream with the mayonnaise, horseradish, garlic powder, paprika, salt and pepper to combine. Set aside.
  2. Make the Onions: Slice an onion in half vertically, but don’t cut all the way through to the base. The idea is to keep the bottom intact. Turn the onion 45 degrees, slice vertically again and repeat until you end up with what looks like little rectangles of onion, still attached at the base. Repeat with the remaining onions.
  3. Loosen the onions a little by wiggling them around to separate the pieces slightly and create space between them. Place the buttermilk in a shallow dish and then add the onions to it. Toss well and massage the onions to get the buttermilk into the score marks.
  4. In a medium-size shallow dish, whisk the flour with the salt, pepper, garlic powder, cayenne and baking powder to combine.
  5. Heat 3 inches of oil in a wide pot over medium-high heat until it reads 350°F on a thermometer.
  6. Working one at a time, remove an onion from the buttermilk and dredge fully in the flour mixture, working again to make sure the breading gets into the score marks.
  7. Working in batches, fry the onions until they’re golden and crisp, flipping them over halfway through cooking, about 8 to 10 minutes. Set the cooked onions on paper towels to absorb the excess oil.
  8. Serve immediately with the dipping sauce.

Keywords: Baby Bloomin’ Onion

Find this recipe useful? Share it with your friends!