A flowering onion is an appetizer made by slicing an onion to create a flower shape, then dipping it in batter and frying it. It is served with dipping sauce and typically contains over 2,000 calories. The onion is cut in a specific way to create the flower shape and can be dipped in ice water before being battered and fried.
A flowering onion is a type of appetizer made from an onion that is sliced in a way so that the layers separate and create a shape resembling a blooming flower with many individual petals. The onion is usually cut several times before being dipped in a batter and fried in oil. The oil causes the batter to expand and force the onion open, creating a large and dramatic presentation. In most cases, a flowering onion is served with some type of dipping sauce that may contain ingredients such as horseradish, mayonnaise, or chili peppers. The flowering onion is usually eaten by pulling out the individual petals that have formed and dipping them into the sauce which is placed in the center of the bloom.
The original Bloomin’ Onion was created as an appetizer for the Outback Steakhouse restaurant chain, where it grew in popularity and was soon copied by other chains. Larger onions are typically used in the preparation, making the dish suitable for groups of people rather than just one person. The entire process of creating a flowering onion, from frying to dipping sauce, is concerned more with presentation and taste than with health and nutrition, and some versions of the dish contain over 2,000 calories.
The way the onion is cut is the basis for creating a flowering onion. The top of the onion is sliced so that the individual layers within the onion are exposed and peeled off at one end. The onion is then cut from the flattened top down to the base, but not all the way through; a portion of the hard end is left intact to keep the layers together during cooking. Several of these cuts are made to form the petals of the bloom, sometimes just two cuts to form four thick petals; other times, as many as 14 cuts form thin petals. Cutting machines or guides are sometimes used to make the task easier and to prevent the onion from splitting while cutting.
The chopped onion is sometimes dipped in ice water, causing the layers to spread and separate. Next, the onion is dipped in a flour-based batter and can be sprinkled with breadcrumbs and spices. The whole onion is then lowered into hot oil and fried in such a way that the expanding batter forces the individual petals to spread further, creating its signature flowery appearance.
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