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/ck/ - Food & Cooking

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6415586 No.6415586 [Reply] [Original]

What's /ck/'s favourite onion dishes
>red or brown

>> No.6415591
File: 38 KB, 576x432, sex on a plate.jpg [View same] [iqdb] [saucenao] [google]
6415591

>>6415586
White.

Also pic related

>> No.6415598
File: 58 KB, 1035x1000, 1396377862303.png [View same] [iqdb] [saucenao] [google]
6415598

>>6415591
>how can we turn onion rings into a meme?
>I know. Instead of rings, they won't be. and arrange them bloomingly too
>wow, genius

as for me, french onion soup

>> No.6415604

>>6415586
There's such a thing as a brown onion? Where do you find sucha thing?

>> No.6415606

>>6415591
I'm a kitchen manager at an outback. Fuck you for posting that. Ha

>> No.6415607

>>6415604
We call them brown onion in Australia?

>> No.6415610

>>6415606
Why do you say fuck you for him posting that? Does it upset you to see your dishes?

>> No.6415613

>>6415610
He's probably sick of seeing it all the time

>> No.6415614

Charred onion and pecorino ciabatta is my favorite bread, I make it about once a month.

but onions really shine in french onion soup, its so simple it has no right to be as delicious as it is

>> No.6415618
File: 411 KB, 604x401, Outback-Steakhouse-Racing-with-Ryan-Newman.png [View same] [iqdb] [saucenao] [google]
6415618

>>6415586
Personally I think there's nothing in this world better than a bloomin onion.

What is the sauce in the middle made of? And what is the dish's origin?

>> No.6415619

>>6415610
I mean I was only joking but pretty much >>6415613
This

>> No.6415620
File: 97 KB, 768x371, SUPER BLOOM.jpg [View same] [iqdb] [saucenao] [google]
6415620

>>6415591
>>6415618
The best bloomin Onions you can ever get are from a steakhouse called

Texas Roadhouse

so fucking good, it blows Outback's out into the Outback.

>> No.6415624

>>6415606
Do you guys make your bloomin onions fresh or are they fresh frozen?

>> No.6415625

>>6415618
Outback km here. The bloom sauce is mayonnaise, horseradish, a little hot sauce and our "house" seasoning. Which is mostly paprika garlic and onion powder.

As far as outback is concerned they invented it. Other than than I'm not sure what you would want out of an origin story?

>> No.6415627
File: 360 KB, 600x450, onion-cactus-blossom-recipe.jpg [View same] [iqdb] [saucenao] [google]
6415627

>>6415620
>The Real Deal

>> No.6415628

>>6415619
>>6415625
How do you guys make your bread
Honestly, it's the best free anything I've ever gotten

>> No.6415629

>>6415624

Fresh. I punch two hundred onions a day. They're put in an ice bath and fried to order. Two day shelf life

>> No.6415632

>>6415628
Bread isn't baked in house. It's not frozen but comes in with the rest of our bread then just warmed in the oven to sell

>> No.6415633
File: 132 KB, 500x375, 312909994_71caf766a3.jpg [View same] [iqdb] [saucenao] [google]
6415633

>>6415625
>The dish was popularized in the United States when it appeared as "Bloomin' Onion", a charter feature of the Outback Steakhouse when that national chain opened in 1988. The dish remains prominent on its menu.

HOWEVER WHILE OUTBACK MADE IT POPULAR

>The owners of Scotty's Steak House in Springfield, New Jersey also claim to have invented this dish in the 1970s but is still yet to be proved.[citation needed] Its popularity has led to its adoption as an appetizer at various other restaurant chains, most notably Lone Star Steakhouse & Saloon,[citation needed] where it is known as the "Texas Rose". The dish is usually served with a restaurant-specific signature dip.

>Despite the implied association with Australian cuisine due to Outback Steakhouse's branding, the dish is almost unknown in Australia (much like the Outback Steakhouse chain itself) and rarely served outside of the United States.

http://en.wikipedia.org/wiki/Blooming_onion

There you have it, it's a us invention of unknown origin.

>> No.6415636

>>6415627
Those are honestly shit compared to outbacks

>> No.6415637

>>6415629
Have your tear ducts stopped functioning?

>> No.6415639

>>6415637
Lol pretty much. It doesn't even come close to bothering me anymore.

>> No.6415641
File: 36 KB, 550x413, blooming-onion-and-fried.jpg [View same] [iqdb] [saucenao] [google]
6415641

>>6415636
Are you mental... Texas Roadhouse is superior in every way to Outback, better quality food all around.

>> No.6415644

>>6415641
Hey now!.....

I was going to defend my restaurant and then I realized I dont like the food, or give a shit.

>> No.6415645

>>6415639
Do you handle each bloomin onion with care and love thinking of the customer when they eat it and what satisfaction it will bring them almost as if you were giving birth to the onion and it was your own baby?

>> No.6415646

>>6415644
How shameful, what kind of cook are you? Take some pride in your food and place of establishment!

>> No.6415664
File: 855 KB, 500x281, 1426895573015.gif [View same] [iqdb] [saucenao] [google]
6415664

>>6415646
>pride in a chain restaurant

>> No.6415667

>>6415664
You should take pride in everything you cook and do, whether you're working at Gordon Ramsay's restaurant or McDonalds.

>> No.6417696

Nobody posted onion rings yet?

>> No.6417721

>>6415667
You should work for Mickey D's and see if pride is an ingredient in the food

>> No.6417732

>>6415586
white onions, I like their sharpness. Green onion is my second love.

>> No.6417739
File: 545 KB, 2000x1498, 1400037472452.jpg [View same] [iqdb] [saucenao] [google]
6417739

>>6415641
this is my wallpaper

>> No.6417763

>>6415586
I don't know any recipes that don't start with "sautee an onion"

that might be literally true.

>> No.6417770
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6417770

>>6415586
I like a good caramel onion myself.

>> No.6417834

>>6415644

I don't dislike Outback.

But the last time I went in one I requested a steak black and blue and it was just blue rare. Which wasn't bad, just not what I wanted.