Despite being a steakhouse, Outback’s most recognizable dish is arguably the Bloomin’ Onion. Perfect for sharing with a group as an ideal appetizer, accompanied by a zesty “bloom sauce,” it’s understandable in being so popular. Outback has recognized the Bloomin’ Onion’s popularity in their newest menu item, with the debut of a Bloomin’ Fried Chicken.
This iteration of the revered appetizer is a boneless chicken breast hand-battered in Outback’s Original Bloomin’ Onion® seasoning, fried until golden brown and drizzled with the spicy signature bloom sauce. A layup on why this new item is a success on concept already, so trust that the Bloomin’ Fried Chicken’s buzz will be well warranted.
This now makes me think how successful a lineup of Bloomin’-style options on Outback Steakhouse’s menu would be. My bet’s on it being more a hit than not.
Last year, Outback Steakhouse created a 3-Point Bloomin’ Onion in honor of the NCAA March Madness basketball tournament. The loaded variation featured the restaurant chain’s iconic appetizer, topped with cheese fries, and center-cut sirloin steak bites.
Needless to say, it checked off all of our criteria for a hearty appetizer.
This year, however, the 3-Point Bloomin’ Onion is taking on another form. The new 3-Point Rib Bloom features the steakhouses’ signature Bloomin’ Onion topped with Aussie Cheese Fries (fries topped with bacon, Monterey Jack, and Cheddar), and four BBQ Baby Back Ribs. Now I know how some people feel about ranch dressing, but if there was ever a prime candidate to serve with a bucket of that tangy nectar of the gods stolen from Mt. Olympus, the Rib Bloom would be it.
Outback’s new Rib Bloom will be available through the end of March Madness.
Imagine if they combined the ribs and the steak bites for next year’s promotion…
In honor of the upcoming NCAA March Madness basketball tournament, Outback Steakhouse is topping their classic Bloomin’ Onion with a couple other favorites on their menu.
The 3-Point Bloomin’ Onion will be topped with not just center-cut sirloin steak bites, but Aussie Cheese Fries (Fries with Monterey Jack, Cheddar cheese and chopped bacon)!
Californians have seen steak and fry combos before, such as carne asada fries, but there’s no way anyone could have ever imagined that type of concept would work on top of an onion bloom.
The 3-Point Bloomin’ Onion will be available nationwide from March 15 to April 4, which is pretty much through the duration of the NCAA basketball tournament.
Outback Steakhouse is known for its classic Bloomin’ Onion, and doesn’t mess with it too much, but this is the kind of upgrade that makes you want to toss everything around you and run straight to Outback and try it. Well, at least that’s how I feel.
You can’t go to Outback Steakhouse without getting their iconic Bloomin’ Onion. We actually think people associate the popular side dish with the restaurant more than steak. Well, Outback’s adding a new take on their classic plate of fried onions. They’re loading them up.
The new Loaded Bloomin’ Onion is a regular Bloomin’ Onion topped with Loaded Aussie Cheese Fries. Those are topped with melted Monterey Jack and Cheddar cheese with a sprinkle of chopped up bacon. They’re served with Outback’s bloom sauce and a spicy ranch dressing.
Outback’s new item will only be available for a limited time during the restaurant chain’s “Big Australia” promotion. Other new items include an 18-oz Center Cut Sirloin, Béarnaise Jumbo Shrimp-topped Filet and a Giant Crab-stuffed Lobster Tail.
Get your grubbing, disgusting fingers out of my food!
Sharing is caring right? Right. But not when you lick your fingers sucking back pieces of fried onion while going in for another helping without wiping them dry. Thats just straight disrespect and flat out disgusting.
That said, I was inspired to make personal bites that would refrain from this ever happening to you again. I present you with Bloomin’ Onion Bites. All the fun of eating fried onions without the bacteria backlash of your dumb ass friend who can’t comprehend the meaning of NO DOUBLE DIPPING.
They’re easy, they’re delicious, and they’re yours. Using any sort of mini onion you can find (red, white, yellow i’m not racist towards onions) a bath of seasoned flour and a pot of hot oil and you’re set. Use a tart mayo ketchup-based dipping sauce and the only thing that will be left over after eating these is a desire for more.
All you have to do is mention “Outback Bowl” to your server. That’s it. But today, Sat. January 2nd, is the ONLY DAY to do so. So get going already.
For ‘America’s Boldest Rivalry,’ the 2016 Outback Bowl in Tampa, FL matched a team from both the SEC and Big Ten conferences, represented by the University of Tennessee Volunteers and the Northwestern University Wildcats, respectively. A win from Northwestern and the Big Ten would have meant a free coconut shrimp appetizer from Outback Steakhouse. But a dominant, blowout victory of 45-6 by the SEC’s Tennessee Vols guaranteed a free Bloomin’ Onion® to any party willing to utter the phrase.
In 2015, Outback Steakhouse gave away over 75,000 orders of Coconut Shrimp after the Wisconsin Badgers victory. Considering the Bowl’s escalating popularity and this year’s 30th annual game, it is expected that the number of complimentary appetizers will be surpassed.
Along with Stonehenge and the Bermuda Triangle, Outback Steakhouse’s Bloomin’ Onion is more or less one of life’s greatest mysteries—and with good reason. For years, the process behind crafting the classic appetizer has been seldom shared with the public, and thus, unanswered questions have clouded our minds. Where did these giant onions come from? Are the petals cut by tiny elves with tinier machetes?
Awesome news: after much begging and pleading, we were finally able to convince Outback to share just a little bit of the magic that is the Bloomin’ Onion. That’s right—Foodbeast went Outback. All of our burning questions were answered, and now we feel, like, 10 times more powerful.
It turns out that no elves are involved whatsoever. Tim Gannon, co-founder of Outback Steakhouse, developed the idea for the Bloomin’ Onion around 1988 after being inspired by a New Orleans dish, and the rest was history. The very first Bloom was first served at the flagship restaurant in Tampa, Florida; today, one out of every four appetizers ordered at Outback is a Bloom. With so many Bloomin’ Onions being cut on a yearly basis, how could one not assume that they’re created with magic?
Ray Forgie of the Buena Park, CA Outback explains that the colossal onions were originally trimmed by hand, but now a special machine called a “Gloria” is used to efficiently transform them into beautiful, 200+ petaled blooms. Thanks to the Gloria, 40 million blooms were served at Outback restaurants from 2012 through 2015, and there are many, many more to come.
With a Bloomin’ Onion Burger and steak on the menu, a mascot, as well as a spot in the annual Outback Bowl (we’ll get into that), it’s undeniable that the Bloomin’ Onion is nothing short of a food icon. Check out our exclusive visit with Outback for the complete Bloom lowdown, and even to find out how to get your very own free appetizer – either the iconic Bloomin’ Onion or some tasty Coconut Shrimp – after the January 2016 Outback Bowl!
Veterans, you fought for our country so starting Monday Nov. 7 through Friday Nov. 11 you shall eat like kings. And there’s nothing more fit for a king than a Bloomin’ Onion from Outback Steakhouse. Every Outback in the country will offer this artery busting plate of deliciousness as well as a free beverage to veterans.
So if any of you know someone who has fought for our country, honor him or her by taking him or her to Outback.