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Outback Steakhouse Bloomin Onion 1997

By Todd Wilbur

Score: 3.00. Votes: 2
In stock (9625 items available)
  • $0.79

Menu Description: "An Outback Ab-Original from Russell's Marina Bay."

If you go to an Outback Steakhouse expecting exotic Aussie prairie food that someone like Crocodile Dundee would have enjoyed, you're gonna be a bit disappointed, mate. Except for a little Australia-themed paraphernalia on the walls, like boomerangs and pictures of kangaroos, the restaurant chain is about as "down under" as McDonald's is Scottish. The three founders, Tim Gannon, Chris Sullivan, and Bob Basham, are all U.S. boys. And the menu, which is about 60 percent beef, contains mainly American fare with cute Australian names like The Melbourne, Jackeroo Chops, and Chicken on the Barbie.

The founders say they chose the Aussie themes because "Most Australians are fun-loving and gregarious people and very casual people. We thought that's exactly the kind of friendliness and atmosphere we want to have in our restaurants."

In only six years, Outback Steakhouse has become the number one steakhouse chain—in part because of the Bloomin' Onion: a large, deep-fried onion sliced to look like a flower in bloom that was created by one of the restaurant's founders. What makes the appetizer so appealing besides its flowery appearance is the onion's crispy spiced coating, along with with the delicious dipping sauce, cleverly presented in the center of the onion.

The restaurant uses a special device to make the slicing process easier, but you can make the incisions with a sharp knife. It just takes a steady hand and a bit of care. This is how they did it in the early days of the chain.

Source: Top Secret Restaurant Recipes by Todd Wilbur.

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Average rating:

Score: 3.00. Votes: 2
Rating of votes (2)
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1 customers
Mar 8, 2015, 21:00

I slice my onion then microwave until onion is halfway cooked. Then dry off batter fry works like a charm.

Joey Davies
Aug 20, 2012, 21:00

Would be better if it was a wet batter. Couldn't get the onion to open up. Or get the mix to stick to it. And tasted nothing like the original.

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