Introduction: Baked Blooming Onion Copycat-Gluten Free

Picture of Baked Blooming Onion Copycat-Gluten Free

Do you like Outback Steak House's Bloomin' Onion? You'll love this... Same thing, only a fraction of the cost and calories made at home in your oven.

This is an easy inexpensive appetizer that will impress your guests. Not allergic to wheat? You can still use this recipe, just substitute regular wheat flour.

If you have an onion, knife, some flour and an oven you can do this!

Let's get started...

Step 1: Ingredients

Picture of Ingredients


Preheat oven to 375 degrees
- 1 large onion (Vidalia is best but any onion will do. I used a regular yellow onion)
- gluten free all purpose flour *
- milk
- canola oil
- spray oil
- tsp paprika
- tsp garlic powder
-tsp baking powder
-tsp xanthan gum
- 1 large ziplock bag
Directions on Petite Allergy Treats with gorgeous new photos coming soon.

Step 2: Slicing the Onion

Picture of Slicing the Onion

It is very important to note the diagrams outlining how far down to cut the onion. Failure to leave enough uncut at the base will result in the onion bloom to fall apart. No big deal, just try again :)

See directions here Petite Allergy Treats

Step 3: Bread, Bake and Enjoy!

Picture of Bread, Bake and Enjoy!


Directions with new photos coming soon! Petite Allergy Treats


Ecclesias (author)2015-04-11

article missing these... :/


  1. Cut 1/4 of inch off the top of the onion. Peel off outer skin. Turn onion upside down, roots up.
  2. (BEFORE you cut, make sure to leave at least 3/4 inch from the roots for all cuts).
  3. Make 4 equal cuts or quarters. Start your cut at the top (near roots) where the red circle would start.
  4. Cut each quarter 2 more times. A total of 12 sets of petals will be created.
  5. Gently spread the petals to open the bloom.
  6. Combine all dry ingredients in ziplock bag. Add onion and gently shake to coat.
  7. Take onion out of bag and shake off excess flour in a bowl.
  8. Pour remaining flour from ziplock into bowl; add oil and milk.
  9. Batter should be fairly thick. Add extra flour if batter is runny.
  10. Use your hands to coat all individual petals with batter.
  11. Place on a pan lined with parchment paper. Lightly spray entire onion with oil.
  12. Bake for 18-20 minutes. Allow to cool before moving and serving.

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Mommyofglutenfreekids (author)2014-12-30

I'm confused, the directions showing here leave a lot off. I've gathered from the comments that you're supposed to spray the onion? How long do you bake it? I'm betting you stick the whole thing in the bag and shake, but you never said that. This seems like an incomplete recipe unless I'm missing something. Please advise.

Erika86 (author)2014-06-10

This looks amazing! I can't wait to try it. The Outback closed down in my province a few years ago, I was most sad about the blooming onion. Tried making fried ones years ago but they were a soggy greasy mess. I'm looking forward to baked ones! Thanks for posting :)

Phoghat (author)2013-11-05

Have not tried your recipe as yet, but have made it by frying,
As a dipping sauce, I had this at a different restaurant and their sauce was great, so I asked for the recipe. The waiter laughed and said it was just mayo, with that Canadian steak seasoning ( McCormick's ? ) mixed in. I tried it and it was spot on.
I sometimes vary the amount added to suit individual taste

petiteallergrytreats (author)2013-10-18

Sorry to hear that.
What type of flour and onion are you using?
Is it possible the onion was too moist?

The first time I made mine I did not dust it with enough flour and most of it slide down during baking.

Milagro33 (author)2013-10-18

I could get the batter to.stay on. I even added flour to thicken. most of it slid off

geckolover (author)2013-10-16

sorry but tried it and it was a soggy mess. I ended up flattening them and frying in a hot pan with a little oil. They looked like Van Gogh's sunflowers! Some things are just better as a high calorie splurge once in a while.

So sorry to hear it didn't work out... If you do try again (and I hope you do ), try adding a little bit more flour and scrap off excess batter on the bottom.

I agree on the splurge; unfortunately with my family's allergies, this is what works for us.

flipbook (author)2013-10-14

I made this. The flavor of the batter is spot on, and it looked good, but my onion and batter came out kind of soggy. I wonder if the temperature should be higher. It's hard to make something crispy by baking it when it is supposed to be fried. Any suggestions to make it crispy? Thanks.

Hi Flipbook,
Sorry to hear it turned out soggy. :(
Did you spray it with oil before baking? My thought is your batter was too moist. The first time I made mine it, was a little soggy but I didn't spray it with oil.

Try and add less milk next time.

A higher temperature is probably not advisable, at least not for the entire time. I would try baking at 375 for the first 15 minutes and then turn the oven up to 400 for the last 5 or 6 minutes. Make sure you check for burning. Another trick would be to spray a little more oil on after 15 minutes.

Hope that helps! Let me know if you make it again. :-)

Good suggestions. I think you are right my batter was probably too wet. I'll definitely try it again.

KROKKENOSTER (author)2013-10-13

Boy how can I get the Missus to make this My mouth water

AmyCat59 (author)KROKKENOSTER2013-10-13

Make it yourself... There's nothing here too complicated for a beginning cook. The worst thing that's likely to go wrong, if you follow the directions, is that you'll cut wrong and the onion won't LOOK as nice as the one in the picture... It'll still be edible, and probably taste just as good!

Guys shouldn't have to depend on their "missus" (or mom, or girlfriend...) to do their cooking. :-)

mdeblasi1 (author)AmyCat592013-10-14

Surprise your missus and make this for her!

just don't blow up the kitchen! : o


AmyCat59 (author)KROKKENOSTER2013-10-13

NomNomNom.... *purrrrrrr!*

dangerine (author)2013-10-14

If you soak the onion in cold water for 10 minutes after you cut it, it should open up AND it will tone down the intense onion taste. Will test this sometime this weekend and try to get photos. :) Thank you so much for making this a g/f recipe!

Another great suggestion! I thought of microwaving it for a minute to speed up cooking. I did not try it because I thought it would compromise the integrity too much before baking. It might make the petals droop.

Thanks for sharing!

Wheatridge (author)2013-10-14

Nice job of presenting your recipe. Your diagrams help. I have done this with moderate success but by deep frying the onion. I will try baking. As an additional note, I have discovered that if you soak the onion after the cuts in ice water the petals will open up by themselves.

Thanks for sharing, that's another good idea.

maxman (author)2013-10-13

Wow. It's baked!!! Will definitely try this. Thanks. I've printed the recipe.

I bought a refillable spray bottle made specifically for cooking oil. I think I got it at TJ Maxx.

A refillable spray oil bottle? I need one of those! That's awesome, thanks for sharing. I don't like the canned sprays since they contain silicone.

Do you know what the brand name of your bottle is?

thesnowtheriver (author)2013-10-13

this looks amazing. thank you!

Spokehedz (author)2013-10-13

At my local hardware store, they sold a "Onion Cutter" that basically made these things instantly. I never wanted to fry them though. And now I learn that you don't have to?!!

I may never eat another non-baked onion.

jauncourt (author)2013-10-13

For a good way to stop yourself cutting too far, set the onion root-down in a jar lid, and use that as a stopping guide.

Wow, thanks for sharing! That's a great idea!

Doughboy944 (author)2013-10-13

I'd love to try it! Looks great! Can you tell me what you'd do to substitute egg for the xanthan gum? I'm not on a gluten free diet and will be using regular flour.

Thanks for sharing!

Hi Doughboy944,
For this recipe you actually don't need an egg. If you are using regular wheat flour, omit the xanthan gum and simply mix the batter for 1-2 minutes to help develop some gluten. The gluten in the wheat is naturally a great binder.

You could add an egg white but you would need to reduce the amount of milk added. If you try this please let me know your results. :)

Good luck. Either way it will be tasty!

dbbd (author)2013-10-13

Can you explain how to do the cutting? You say to put the onion roots up, does that mean you cut from the sides, only to the center? then repeat from the other side?

Looks great, can't wait to try it myself.

Hi dbbd,
Essentially, you'll be cutting the onion vertically starting at the "top" near the roots. I supposed you could cut it on it's side, however it may roll and you could end up cutting your fingers. Please see the picture below. I hope that clears up any confusion. Glad you liked it. Please vote! :)

Rodro226 (author)2013-10-13

Maravillosos, una gran novedad gastronómica. 5 STARS!

rosydean (author)2013-10-13

This looks so good and its great for me (author)2013-10-12

Hiya, looks great - QQ=what is >xanthan gum< included in the recipe for?

My family is on a gluten free diet. All GF fours lack the gluten that wheat contains to hold bread together. Xanthan gum is one solution to help bind, eggs are good too. We are also allergic to eggs.

altomic (author)2013-10-12

yum, looks delicious. thanks

I'm glad you like it! I love sharing recipes that are easy! I don't post everything here so please look at my blog for more.

wugi (author)2013-10-11


谢谢 (Thank you)

petiteallergrytreats (author)2013-10-11

I meant the dipping sauce.

I devoured the onion :D

jesucka87 (author)2013-10-10

you can't eat it? It looks great

About This Instructable




Bio: I'm mother of two wonderful boys with several food allergies. My recipes will be free from: wheat, eggs, soy, peanuts, tree nuts/coconut, sunflower ... More »
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