Wednesday, November 11, 2015

Outback Steakhouse’s Bloomin’ Onion is one of the most popular dishes at the legendary restaurant chain, but the recipe behind it has remained a secret: until now.

In his new book Top Secret Recipes Step-By-Step, Todd Wilbur reveals the secret behind this delicious appetizer. The restaurant reportedly uses the contraption in the video below to slice the onion into 24 “petals,” but you can also do it by hand.


Here’s how you do it by hand, according to Fox News:

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.

I can’t wait to try my hand at making this myself!

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