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Blooming Onion

post #1 of 10
7/28/06 at 5:01am
Thread Starter 
I’ve been experimenting with trying to make a Blooming Onion for the pub menu. I’m pretty sure that I’ve settled on a recipe for the batter and the dipping sauce but can’t seem to get the #&$*ing thing to bloom. Any technique advice would be greatly appreciated. Thanks in advance.
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post #2 of 10
7/28/06 at 5:04am
ya try soaking it?
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post #3 of 10
7/28/06 at 5:08am
Thread Starter 
Ya sure! just soak. blanch and soak, soak in water soak in beer soak in buttermilk. I have one marinating overnight in buttermilk right now. It’s making me nuts.
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post #4 of 10
7/28/06 at 5:09am
We used to soak ours in cold water over night.
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post #5 of 10
7/28/06 at 8:07am

Not to change your mind but....

Awesome product if ya get the thing nailed. Nothing worse than biting into a clump of raw batter or a pocket of grease. Having been thru this in the past be very careful how long you soak it in the water or atleast be sure to invert several before the shift to drain any water out of the center. I believe someone at a place I was at tried this and it didn't go as planned. These things are a real grease killer to start with so they don't need much help there. Plus I have seen these things cause the grease to literaly jump up your hand when placeing in the fryer. One other thing I do hope you planned for is having at least two fryers dedicate for nothing but these. If they sell and they will two (maybe three if your lucky) max per fryer. There are a couple tricks to use but they are difficult to explain and.....

Not to be sneaky but if ya have an OBSH near ya stop in for dinner one night when it's not too busy. Ask if you could see the kitchen operation from a kitchen Standpoint of maybe say that you were thinking of applying for a job and wanted to see things before you did. Neither is an uncommon request.
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post #6 of 10
7/29/06 at 3:41am

It's all in the cutting...

You're not making little scallion mums. Don't soak.

Slice the top tip of onions off, but don't touch the root end other than really groady stuff.

Peel off outer skin. Put it on a board upright and cut 1/4 inch "slices" like you'd cut a pie (1/4" on the outside peel. It will be smaller towards the center) to about a half inch to the root end. Be gentle and use a thin sharp knife for this. You don't want to snap the onion strips.

Kind of fluff the onion by hand. I equate the motion with the way you'd shuffle a deck of cards with your thumbs only more gently.

Then that's it. Dust it making sure you get it in between all the little strips. Batter it, let it drain, and fry away...

They do make a machine to cut them but I can't see paying almost a G for something like that.

Bottom line is it's like getting to Carnagie Hall. Practice Practice Practice.

April
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post #7 of 10
7/29/06 at 4:52am
Although I cannot offer advice as to how to make it, the Blooming Onion at Outback Steak House stinks. They add spice which is poorly distributed so you get tons in one bite and nothing in another.

Also, they do a poor job of cooking it. You can taste raw batter and it's repulsive.
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post #8 of 10
7/29/06 at 3:57pm
The whole concept of the blooming onion is repulsive, just make some really good onion rings.
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post #9 of 10
7/29/06 at 4:04pm
Don't know you, But I agree.Not to deter others from there fun with trying to perfect something. Just not my cup of tea.
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post #10 of 10
7/29/06 at 4:18pm

Totally agree about rings. The 'bloomin' thing is a marketing ploy...

that happens to work very very well. But it's a total pain in the A to make.

Well...properly anyway. I just don't find it cost effective. I'm not really crazy about the spice mix either. Yeah...a mouthful of cayenne followed by greasy blobby flour...<<<yummy>>>.

Gimme a thick cut ring in buttermilk batter any day. Best rings I ever had were at a BBQ place in Manhattan. 'Bout a 2" cut.


April
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