Texas Roadhouse Blooming Onion Recipe [Crispy & Restaurant Like Taste]

Every trip to Texas Roadhouse ends the same for me—I have to get their bloomin onion. The Texas Roadhouse blooming onion recipe is so so good that It’s become my favourite appetizer I can’t skip, and honestly, I’ve wanted one all to myself more than once.

When I dipped that crispy onion into the sauce and popped it in my mouth, I knew it was something I couldn’t just leave at the restaurant.

Lucky for me, my brother’s girlfriend worked there for a few months before heading off to college, and she passed along the exact Blooming Onion Texas Roadhouse Recipe they used.

It’s surprisingly simple once you know the steps. A big sweet onion, flour, eggs, milk, a handful of spices, and hot oil—that’s really all it takes.

Now I make it at home whenever the craving hits, and you should too.

What Kind Of Onion is Best For Blooming Onion?

Not every onion works the same. For a blooming onion, I always go with large sweet yellow onions. They are mild, not too strong, and their size makes them easy to cut into that pretty bloom shape.

Sweet onions also get a nice golden color when fried, and they taste less sharp compared to white onions.

If you can find Vidalia onions, those are the best. But any big sweet onion will work fine. Just avoid very small onions because you won’t get that wide blooming look, and it won’t hold the sauce as well.

Texas Roadhouse Bloomin Onion Ingredients

For the Onion Coating

• 2 large sweet yellow onions – I grab the biggest sweet onions because they bloom beautifully, taste mild, and fry into soft petals that balance the crunchy coating.
• 2 cups all-purpose flour – Regular flour is all you need here. It gives the onion that crunchy outer shell while holding onto the seasoning mix.
• 2 tsp paprika – Paprika adds that warm reddish color and a hint of smoky flavor that makes the blooming onion look and taste just right.
• 1 tsp dried oregano – A little oregano gives a herby background taste that blends perfectly with the garlic and spices in the coating.
• 1 ½ tsp garlic powder – Garlic powder is my must-have here. It gives every crispy bite a deep, savory flavor without overpowering the onion itself.
• ½ tsp cayenne pepper – Just enough cayenne to keep things interesting. It adds a light heat without making the whole onion too spicy.
• 1 ½ tsp kosher salt – Salt pulls all the flavors together. Without it, the coating would taste flat and dull instead of bold and crave-worthy.
• 1 tsp fresh cracked black pepper – Cracked pepper balances the flavors. It adds a sharp bite that goes great with the sweetness of the onion.

Wet Batter

• 1 ½ cups milk – The milk thins the eggs and helps the flour coating stick to every onion petal without falling off.
• 2 large eggs – Eggs are the glue in this recipe. They bind everything together so the onion stays coated while frying.

For Frying

• Vegetable oil (6–8 cups) – You need plenty of oil so the onion floats while frying. It gives that golden crunch without soaking in grease.

For Dipping Sauce

• ½ cup mayonnaise – Mayo makes the sauce creamy and smooth. It’s the base that holds all the flavors together.
• 2 tbsp ketchup – Ketchup adds sweetness, tang, and that rich red color to the dipping sauce.
• 2 tbsp creamy horseradish – Horseradish is the punch. It cuts through the richness and makes the sauce bold, just like the restaurant version.
• ¼ tsp paprika – A small pinch gives the sauce a smoky undertone, tying it back to the onion coating.
• ¼ tsp garlic powder – Garlic powder makes the sauce more savory and pairs perfectly with the garlic in the crispy coating.
• ¼ tsp dried oregano – Just a touch brings a herby depth that keeps the sauce from tasting too plain.
• ¼ tsp kosher salt – A pinch of salt balances everything, making the flavors sharper and creamier at the same time.
• Fresh cracked black pepper – I grind it fresh so the sauce gets a little spice and freshness at the end.

How To Make Texas Roadhouse Blooming Onion

Step 1 – Prepare the Onion

Take one of the large onions and trim about ½ inch off the top, leaving the root end intact. Slice a small flat surface off the bottom so it can stand upright. Peel off the outer skin. Place the onion root-side down on a cutting board.

Using a sharp knife, make 12–16 evenly spaced vertical cuts around the onion, stopping about ½ inch from the root so it stays intact. Gently spread the onion “petals” apart with your fingers to form the blooming shape, being careful not to tear them. Remove the small inner piece in the center if needed.

Step 2 – Mix the Dry Coating

In a large bowl, combine the flour, paprika, oregano, garlic powder, cayenne, salt, and pepper. Stir until the seasoning is evenly mixed into the flour. This seasoned flour will give the onion its flavorful crust.

Step 3 – Make the Wet Batter

In another bowl, whisk together the milk and eggs until smooth. This mixture acts as the binder to help the flour stick to the onion.

Step 4 – Dredge the Onion

Place the cut onion in the seasoned flour, gently spooning flour between all the petals so it is coated on every surface. Shake off any excess.

Next, dip the onion into the egg and milk mixture, turning it upside down and spooning liquid into the petals to coat fully. Lift it out, let the extra drip off, then place it back into the flour mixture.

Spoon and press more flour into the petals until fully covered again. Shake gently to remove excess. Set the onion on a plate.

Step 5 – Freeze the Onion

Place the coated onion in the freezer for about 45 minutes. This helps the coating set and prevents it from falling apart during frying.

Step 6 – Make the Dipping Sauce

While the onion chills, mix the mayonnaise, ketchup, horseradish, paprika, garlic powder, oregano, salt, and black pepper in a small bowl. Stir until smooth. Taste and adjust salt and pepper if needed. Cover and refrigerate until ready to serve.

Step 7 – Heat the Oil

Fill a deep heavy pot or Dutch oven with vegetable oil, leaving at least 2–3 inches of space from the top. Heat the oil to 350°F. Use a thermometer for accuracy, since the right temperature is key for crisping without burning.

Step 8 – Fry the Onion

Carefully lower the onion into the hot oil cut-side down first. Fry for about 2 minutes. Gently flip it over so the petals face up and continue frying for another 3–5 minutes, or until golden brown and crispy. The onion should be cooked through but still hold its shape.

Step 9 – Drain and Serve

Lift the onion from the oil using a slotted spoon or spider strainer. Place it upside down on a paper towel-lined plate to drain excess oil, then turn it upright on a serving plate. Cut out the center core if you wish, and place a small bowl of dipping sauce in the middle. Serve immediately while hot and crispy.

Tips & Tricks for Crispy Bloomin Onion Like Texas Roadhouse

• Freeze coated onion before frying.
• Don’t skip double coating (flour → wet batter → flour).
• Keep oil steady at 350°F.
• Use a heavy pot for even frying.
• Serve right away, still hot.

How to Serve & Enjoy the Texas Roadhouse Blooming Onion

Presentation Tips – Serve the blooming onion on a wide plate. Place the sauce in a small bowl in the center. Spread petals slightly so everyone can grab and dip easily.

Ideal Occasions – It shines as a starter for casual dinners, weekend treats, or when friends stop by. The golden bloom always makes the table feel fun and inviting.

Pairing Ideas – Pairs perfectly with juicy burgers, steaks, or grilled chicken. The crispy onion and creamy sauce balance meat and sides, making every bite crunchy, flavorful, and totally satisfying.

Mistakes to Avoid When Making a Blooming Onion

• Cutting too deep into the root will make the onion fall apart.
• Not coating every petal with flour will leave soggy spots.
• Oil too hot will burn the outside while the inside stays raw.
• Skipping the freezer step makes coating fall off.
• Using small onions won’t give the same bloom look.

FAQs

Can I use white onions instead of sweet onions?

Yes, you can, but white onions are sharper and stronger in taste. Sweet onions like Vidalia or yellow onions give a better balance of sweetness and crunch when fried.

How do I keep the onion from falling apart while cutting?

Always keep the root end intact. That root holds the whole onion together. If you cut too deep, the petals will separate and won’t bloom nicely when fried.

Can I bake a blooming onion instead of frying?

Yes, but it won’t be the same crisp. You can coat the onion, spray with oil, and bake at 425°F until golden. The taste is lighter but not as crunchy.

Why do I need to freeze the onion before frying?

Freezing helps the coating stick tight to the onion petals. If you skip this step, the flour mix may fall off in the hot oil.

There you go – my full Texas Roadhouse Blooming Onion Recipe made right at home. This is one of those snacks that always feels special, but once you see how easy it is, you’ll want to make it often. The crunch, the flavor, and that dipping sauce – it’s hard to beat.

I hope you try this recipe in your kitchen and share how it turned out. Cooking like this is all about enjoying food and making memories.