One look over the Texas Roadhouse menu and your stomach is guaranteed to growl. A fan-favorite, the Texas Roadhouse blooming onion is just one savory sampling from their many delicious steakhouse offerings. But, the Texas Roadhouse blooming onion keeps hungry diners coming back for a taste of this golden-deep fried delight with spicy sauce!
If you're one of many that adore this fun and deliciously impressive appetizer, you're in luck! You don't need special kitchen equipment to prepare our rendition of the Texas Roadhouse blooming onion. Our Copycat Texas Roadhouse blooming onion recipe is just as good, or perhaps better? You be the judge!
Slice a little off the top of the onion then peel - not the root end. Placing the onion cut side down, start by making four evenly spaced slices around the onion, careful not to cut into the core of the onion. Next, continue to slice between each section until you have 16 evenly spaced cuts on the onion. Turn the onion over and gently open the onions' petals one by one, making sure no pieces are closed.
In a large pot, heat the oil over medium-high heat until it has reached a temperature of 375 degrees on a digital instant-read thermometer.
In a medium bowl, whisk together the seasoned flour mix. Blend the all-purpose flour, paprika, sugar, garlic salt, and black pepper. Set aside.
Prepare the onion batter. In a large bowl, combine the flour, garlic salt, pepper, cayenne pepper, cornstarch, and beer. Whisk together the onion batter until completely smooth. Set aside.
Carefully, place the onion in the seasoned flour, petal side up. Using your hands, gently peel back each petal and coat each petal with the seasoned flour.
Next, place the seasoned onion in the onion batter, petal side up. Using your hands gently peel back each petal and coat each petal with the batter, as if the batter was a paste.
Using a slotted spoon, carefully lower the battered onion into the hot oil, petal side up. Make sure that the petals are fully open before placing into the oil. Allow the onion to cook for 8-10 minutes or until golden brown. Flipping is not necessary while cooking.
Carefully remove the blooming onion with a slotted spoon to a paper-towel-lined plate, petal side down, allowing excess oil to drain. Allow the onion to cool slightly. Serve the blooming onion with chili-horseradish dipping sauce. Enjoy!
In a small bowl, mix mayonnaise, chili sauce, cayenne pepper, and horseradish sauce until well combined.
If you fail to carefully open and batter each petal before lowering into the hot oil, your blooming onion will fry shut and resemble a fried ball.
Lowering the onion petal side up into the hot oil will help keep the petals open while frying.