On March 15, the Bloomin’ Onion and Outback Steakhouse celebrated a birthday. The restaurant and the onion are celebrating 20 years together. I am a big fan of the Bloomin’ Onion along with some of the other offerings at Outback but then again, who isn’t? Until the end of April, Outback will also be offering some special dishes including Tilapia topped with Jumbo Lump CrabMeat (Yum!) and a Mixed Grill with Sirloin, Shrimp, and Scallops.
In honor of the occasion, I’m letting our readers in on some must-know neat-o facts about the floured and fried large onion (after the jump)….
- The Bloomin’ Onion is made from a 16 oz onion.
- Surprisingly, it can feed from 4 to 6 people (uh oh! I may need to watch it next time.)
- 17 spices are used in flavoring the onion while 37 spices are used to spice up the dipping sauce.
- Tim Gannon, the co-founder of Outback, went to an ‘onion-ologist’ to find the perfect variety of onion for the appetizer. Together they chose and developed the “Spanish Colossal” or “Super Colossal” onion.
- On average, Outback serves over 40,000 Bloomin’ Onions a day….that means 40,000 lbs of Bloomin’ Onions feeding 160,000 to 240,000 people (for those of you..us…that share) a day!
Don’t forget to stop in soon to share in the celebration and enjoy some of the new entrees in honor of the Outback and the Bloomin’ Onion’s Birthday and you’ll be able to enjoy some of the new entrees before the end of April!
