Bloomin' Onion Wedges

Bloomin' Onion Wedges

Most of us have heard of the favourite onion dish – “bloomin’ onions”, but have you heard of Bloomin' Onion Wedges? They’re the latest comfort food recipe, and they’re definitely worth a try. According to popular opinion, they’re even easier to eat than bloomin’ onions, and work better as an appetizer because you get a whole wedge at a time, rather than just onion pieces. This onion recipe can also make an ideal side dish or even work as a snack. For anyone who might be a bit concerned about consuming too much oil or fat, remember this is just a yummy treat to indulge in every once in a while. It’s not meant to be eaten on a daily basis. You can also use paper towel to absorb excess oil, so that you can eat the healthiest onion wedges possible. And wedges are wedges, right? You don’t have to eat the whole bloomin’ onion.

This recipe for bloomin’ onion wedges takes just a half hour to prepare, only five minutes to cook, and can serve up to four people at a time. Onions are actually a very healthy food. They’re high in potassium, vitamin B6, and manganese, and they’re very high in dietary fiber and vitamin C. A bloomin’ onion is an appetizer, side dish, or meal that takes a large onion and shapes it into something that resembles a flower, then deep fries it in a savoury egg-based batter. It’s often served with a special dipping sauce. Although several different restaurants now serve what they call “bloomin’ onions” throughout North America, the first to do so was Scotty’s Steakhouse in Springfield, New Jersey, back in the 1970s. It didn’t become a household term, however, until it was transformed into one of the Outback Steakhouse’s signature dishes in 1988. The popular American restaurant chain subsequently popularized the dish – so much so, that it’s often mistakenly thought to have originated in Australia. We can assure you the bloomin’ onion recipe and the Outback Steakhouse are purely American inventions.

When it comes to deep frying your bloomin’ onion wedges, you don’t have to have a dedicated deep fryer to do so. You can simply use a deep pot with several inches of a cooking oil with a high smoke point poured inside. The best oils for deep frying are coconut oil, grapeseed oil, sesame oil, sunflower oil, or avocado oil. You will need a special utensil to set the wedges in the pot and remove them once they are cooked. Do ensure that your oil reaches the optimum temperature before adding the onions as well. You can use something called a “probe thermometer” to check the temperature, as long as it can show temperatures as high as 500 degrees Fahrenheit. It should be long enough for you to simply hold it upright in the center of the pot. When you add your onion wedges, be sure that they’re already at room temperature and only add only a few at a time – that way, the oil won’t cool down as much and you can maintain a high cooking temperature throughout the entire process.

This yummy deep fried onion recipe comes from Sabba Rahbar over at the Cooking Panda website, where you can find lots more appetizer recipes, onion recipes, and side dish recipes. Cooking Panda offers quick recipes for every meal and occasion, including breakfast, dinner, dessert, brunch, lunch, and snacks. There are even some really great beverage recipes available. If you prefer learning new recipes via video, no problem – they have plenty of those to offer there, as well. If you’re wishing to expand your cooking portfolio, you’ll definitely want to check out Cooking Panda.*

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