roxu: I’ve made literally thousands of these things, probably closer to 100k. My family has been selling food at festivals around Louisiana for 25 now, and onion mums are often an item on our menu. This is what I would do differently from this gif:
* Cut a bit more off the top of the onion. On onions, there is a spot where the top noticeably rounds into a slope down to the root. I would cut right where it starts, still technically the top of the onion. This is how you get the uniform, round dome shape that you see on menu pictures
* I would not cut down to the root like this gif does. We have a [$500 machine that slices the onions](https://www.centralrestaurant.com/Flowering-Onion-Cutter-c82379p3369.html). The blades of the cutter form a tent-shape, and the cutting stops at about a centimeter radius from the core of the onion. This gives the petals of the onion a sturdier base for handling. You can just use a knife to cut down, around the core after cooking so that the petals come off easily
* Before you start to batter the onion, open up the petals slightly so that you can get the wash and the batter in the crevices. The way I do it is I turn the onion upside-down and slightly dig my fingers inside the areas that aren’t opening much while spinning the onion in my hand.
* You need to not be afraid to get your hands dirty. Using a friggin spoon to wet and batter the onion? Get the hell outta here. Also use larger basins for your batter station.
* Also, double-batter the onion to get a good, crisp coating. One layer of batter will be flimsy
* For the wash, we don’t use an egg wash because we found that it makes the petals clump together too much. We just use cold water with yellow coloring. For the batter mix, we use all purpose flour with our secret spice blend. Over the years, a lot of people have tried to buy our recipe, some even turning hostile when we repeatedly declined them.
* We use deep fryers to do the job, so maybe my advice on the batter/wash won’t apply as well in an oven.
eutamias21: These videos always use the smallest mixing bowls!
space_sir: Onion powder on an onion. Seems logic
jedispyder: One of my favorite Buffy conversations is between Spike and Andrew about a bloomin onion:
**Andrew**: I-I bet even covert operatives eat curly fries. They’re really good.
**Spike**: Not as good as those onion blossom things.
**Andrew**: Ooh, I love those.
**Spike**: Yeah, me too.
**Andrew**: It’s an onion and it’s a flower. I-I don’t understand how such a thing is possible.
**Spike**: Oh, see, the genius of it is, you soak it in ice water for an hour so it holds its shape. Then you deep-fry it, root-side up, for about five minutes.
**Andrew**: Masterful.
**Spike**: Yeah. Tell anyone we had this conversation, I’ll bite you.
**Andrew**: Right.
Now the reason I posted the quote is because I wanted to see how accurate is Spike. Would this be better if you soak the onion in ice water after you cut it? I know in OP’s recipe it’s baked, so not sure if it’s relevant here or not since it’s a different method all-together.
BadFishCM: A flour mixture with cayenne, black pepper, garlic powder, and a dash of white pepper, and onion powder would give you a lot better coverage on that onion over bread crumbs. Also, mix milk with the egg to make a more tradition egg wash to hold the batter on.
Also, if you want the petals to spread better soak the onion is ice cold water for a few hours.
Source: work at a restaurant that serves these for 15 years and I could make these from scratch in my sleep.
cms9: these gotta be fried
literalpsychotroll: I love bloomin onions. Haven’t had one in years!
yourstrulyjarjar: Soak it in an ice bath for an hour and let the onion bloom. Then drain well before egg wash/ flour.
1_point_21_gigawatts: Probably a lot healthier baked this way than deep fried. These things are like a trillion calories if you order them at Outback.
Unnormally2: This is probably better than the kind you can get at Outback Steakhouse. I had a bit of nostalgia thinking about the last time I had a bloomin’ onion, so I went there for my birthday. The onion was… far greasier than I remembered. I mean, I get it, it’s deep fried, but it just wasn’t amazing. Never again.
Now, *baking* it, sound so much better. I gotta try this sometime.
ab_86: You could also make a wet batter and soak the onions in it for a longer period for full coverage.
ArgonGryphon: I like how they say more garlic powder for the sauce, but not more paprika which was also in the breading.
CunninghamsLawmaker: Who the fuck bakes a bloomin onion?
ProbablyanEagleShark: Saved.
stumbleweed: Looks great but if I don’t have measurements included in the recipe then I’m lost.
Patranus: ….bake….
Rossboss87: Gonna have to try this. Looks awesome
X_maxter_X: Looks like the fungus from last of us, I’m sure it tastes great tho
mindlessASSHOLE: Amateur hour.
Look_A_Drop_Bear: Poor onion getting peeled apart then sliced up, then just to humiliate it more it’s rubbed with the dried up ashes of it’s family before it’s cooked and eaten by the local savages.
vey323: Turk and I met over a bloomin’ onion. I like to think of it as a metaphor for our relationship because it’s delicious but not really so healthy
rob5i: Sharpen that knife sister.
Acehuds: Love bloomin’ onions, hate regular onions. Don’t know if I’d be able to handle an average onion long enough to make the bloomin onion
iamnotfromtexas90: no offense, but that onion looks awful. no batter stuck to the onion. and why add ONION POWDER to a BLOOMIN ONION?
Bryllant: Why onion powder and how about a bigger bowl.
sarcasm24: Who the fuck puts onion powder on an onion.
Csteazy548: Bumped
Costumekiller: Is there another sub reddit that has gif recipes? This one always has stupid recipes.
wazzo86: Hey you know what that Dip is missing? some grade’A Onion powder
