Outback Steakhouse’s Bloomin’ Onion is one of the most legendary chain restaurant dishes ever invented. While today there are knockoffs at plenty of other chains, including Chili’s Awesome Blossom and Lone Star’s Texas Rose, the Bloomin’ Onion, which was invented by Outback founder Tim Gannon, is arguably the best. But how is the giant appetizer, which appears to be made with an abnormally large onion, made?
The most important step in making a Bloomin’ Onion is getting the cut down. In Todd Wilbur’s new book, Top Secret Recipes Step-By-Step, he points us toward this contraption used by Outback (which was once top secret but is now common knowledge and widely available), which perfectly slices an onion into 24 "petals." But you can also do it by hand, by buying the largest onion you can find (at least four inches across), peeling it, cutting off about a quarter of the stem end, and making even slices all the way around; first by making four slices directly across from each other, then four more slices in the middle of those, then two more between each of those cuts. The onion is then cored, coated in breading, then lowered face-down with a spider into a deep-fryer. It’s flipped halfway through, and voila! An 800 calorie appetizer is born.
For the full recipe you can visit the link to Wilbur’s site above; we won’t exactly recommend getting in the habit of making these at home, however.