Comments on: Humongous White Onions

By: palengkera

palengkera — Fri, 28 Sep 2007 07:47:59 +0000

Chiquita-Unifrutti is also experimenting on blueberries.

By: Blaise

Blaise — Thu, 16 Aug 2007 00:54:15 +0000

Saw this yesterday at landmark, it was really big.. it is labeled, Sweet Onion..

By: Marketman

Marketman — Sun, 24 Jun 2007 02:40:14 +0000

millet, thanks for that recipe, it sounds superb… a good reason to test my deep fryer that has been wallowing in the pantry for years…I just can’t get myself to use that much fresh oil in one go! :)

By: millet

millet — Sun, 24 Jun 2007 01:39:23 +0000

Bloomin Onions are quite easy to do, actually…slice the onions vertically into 8 sections about 4/5 of the way..make sure the wedges are still attached to the root end. soak the whole thing in ice water for about 30 minutes. make sure you do this in a big bowl so that “petals” have room to “bloom”. heat up lots of oil in a deep fryer, drain the onion and shake off all the excess liquid, dip in batter (the standard tempura or calamares fritos batter will do), and deep-fry in very hot oil till golden. (i think some people add anothert layer of carbs by spinkling some corn meal on top of the battered onion, just to be sure). these are good with a blue cheese and sour cream dip, or sour cream and chives, just in case you need to top up the cholesterol max for the week.

By: Katrina

Katrina — Thu, 21 Jun 2007 15:57:13 +0000

I’ve seen it called both Bloomim’ Onion and Awesome Blossom. Ria’s right — Outback has it. I really enjoy it (as I do most crunchy, fried food), except after a while the coating gets soggy and there’s always a part left that no one wants to eat.

By: Pecorino

Pecorino — Thu, 21 Jun 2007 10:31:16 +0000

About the Onion Blossoms or Bloomin’ Onions, Chili’s might still have them. They had it in their Makati branch a few years back (I’m based abroad now). It tasted the same as the one I had in Chili’s in California. (Can’t remember what they were called though.)

By: lee

lee — Thu, 21 Jun 2007 07:57:20 +0000

i don’t like the native variety, killer onions i call them. I can tolerate white onions to the point of not spitting it out while screaming murder. Allow me to share something I read in a Pugad Baboy comic strip a long, long, time ago…

“In Union There Is Strength.” Sa Tagalog, “Sa Sibuyas May Tigas.”

By: Mandy

Mandy — Thu, 21 Jun 2007 05:26:34 +0000

i see those onions all the time in the grocery and i always put it next to my daughter’s head to tease her–that the onion is bigger than her head. :) they’d also be good for buttermilk onion rings! :) yummy.

By: Ria

Ria — Thu, 21 Jun 2007 04:36:17 +0000

MM, I think they serve something like that in Outback called “Blooming Onion”. I got one of these last week and made soup. I just chopped it up, sauteed it in butter and left it to caramelize. Add chicken broth, some Lea and Perrins, top it up with a slice of french bread and cheese..broil and enjoy.

By: Marketman

Marketman — Thu, 21 Jun 2007 04:19:01 +0000

connie, that sounds utterly scrumptious…will have to keep my eyes open for that!