The Bloomin' Onion™
An entree-sized appetizer composed of one large onion cut to resemble a flower, battered and then deep-fried, often served with a cream-based dipping sauce. The dish originated at the New Orleans-based restaurant Russell's Marina Grill, where it was originally The Onion Mum [1]. Outback Steakhouse founder Tim Gannon, a disgruntled former employee at Russell's Marina Grill, stole the recipe and created his own version, which he later sold at his Australian-themed [2] restaurant chain. Gannon subsequently changed the name of the dish to The Bloomin' Onion™ and trademarked it. Roy and Oliver St. John promptly sued Gannon for theft of the dish. The case was settled out of court for an undisclosed amount. The Bloomin' Onion™ is notable for its high caloric and fat content - a single serving contains almost 2500 calories. Upon its release, it became the most calorically dense single item on any menu in the United States, appetizer or otherwise, surpassing Wendy’s Triple Baconator. Outback Steakhouse later introduced a territory-specific limited time only (LTO) variant of The Bloomin' Onion known colloquially as The Loaded Bloomin' Onion (LBO), a variation of the original Bloomin' Onion™ topped with generous portions of cheese, bacon, and sour cream.
- ↑ Russell's Marina Grill's version of the dish was reportedly intended for consumption by four patrons (as opposed to Outback Steakhouse's one). Both dishes were of similar size and caloric content.
- ↑ Gannon, who, at the time, had never traveled beyond the continental United States, reportedly conceived the restaurant after viewing the 1986 film Crocodile Dundee starring Paul Hogan.