I Tested the Most Viral Onion Recipes- Onion Rings, Alton Brown's Dip, Bloomin Onion, Onion Sandwich 

“If you don’t like onions, you need to grow up” says the guy who has a fit at the sight of cream cheese 😂😂😂

Not sure if anyone else mentioned, but one of the tricks to making the onion "bloom" is soaking it for a while in ice water upside-down, which helps the onion open up so when you batter/flour it (which you got right by doing twice, a lot of folks skip this essential step). Another trick used by the folks who have been making these for a long time is when they pull it out of the water, they sort of spin it into the air a couple times gently to splay the petals out and shake the water off, which is faster than doing it in individual sections with their fingers. Also, the bloom gets fried upside down (root end up) for most of the cooking time, and then it gets flipped over closer to the end to make sure it's thoroughly cooked on both sides. What's CRAZY is that a talented bloom guy can do this in about 8 or so minutes, from getting the order to serving it up, from ice water (how they're kept on the line) to being slid into the window to be served. It's pretty mesmerizing to watch someone bust these out one after the other with that kind of speed! I must say though, yours is one of the better attempts I have seen on youtube, so many people just utterly fail at coating the petals. Bravo!

This video has layers… like, well, you know

Didn't Alton use Sherry Vinegar instead of just straight Sherry? That may have contributed to the sweetness.

I would love you try one of India’s most popular onion dish, it’s called pyaaz ka pakoda (onion fritters?). They are a staple in Indian households as a snack/supper during the rainy season, with tea. They are delicious, salty, with a batter full of spices and with a refreshing coriander mint chutney. I think you will love it.

You gotta get yourself some cut proof gloves for kitchen use. I'm pretty sure I've even seen Alton use them while using a mandolin, they're a real nice item to have for "just in case" scenarios.

The onion sandwich would've been so much easier to eat if the onion was cut into slices instead of left in rings. Having said that, brb gonna make myself an onio sandwich!

All those onions and not a single tear trail- props to ur editing 👏

onion dip is usually sweet, but if you try french onion, you may like that more, david. thanks for the vid and happy holidays!

They all look so good 🤤 I will say that the device most restaurants have for bloomin onions make the job much easier. would recommend (while making sure you dont cut too much into the stem) REALLY shaking the onion more after an ice water bath dip, and a ton after the flour steps. As long as you have a good hold on the root and havent cut too far into the central part of the onion itll stay together but bloom better.

Yes, Kevmo recipe finally getting some love! He's such a creative cook and his vids are so chill to watch, absolutely love that guy

"if you do you need to grow up" says the guys who makes faces when eating most foods that are not butter heavy

Jacques Pepin has posted his wife’s favorite onion sandwich from James Beard recently. That sandwich, however, is cold. Now those onion rings. Those sound fabulous!

The onion dip doesn’t use sherry cooking wine. It uses sherry vinegar. I saw the ingredients you used and you used sherry cooking wine. Sherry wine is sweet, but Sherry vinegar is acidic. So maybe that’s why. I haven’t tried the recipe but I’ve tried chef John from Food wishes and his is good!!!

Haven’t even watched all of this yet and I’m on love, I love onion 🧅

This reminds me of your first ever blooming onion appetizer vid!!!

My grandmother made a really good onion sandwich but hers also had pickles and sometimes tomatoes if they were in season.

Hey David. I’ve fallen sick (moderate fever, nasty sore throat and cough). Thankfully no covid. Your vids cheer me up and have helped me get through this mess.

Everyone in the comments of the og video thought that the onion sandwich guy was "crazyyyy" for making that concoction but honestly, if you cook a lot, you would know that it would taste pretty good or at least not terrible. Sweet and savory, and nice texture from the bread. And it wouldnt necessarily leave your breath as smelly as if you were to bite a raw onion since its cooked down and caramelized. Im surprised not many people defended his recipe lol, I'd totally make it(i feel like its a good college student recipe too)

I might be allergic to onions, but for some reason, I'm mesmerized by watching them cook.

This is just a love letter to Shrek and his swamp, because I'm sure Shrek is just writing all these recipes down...obligatory Shrek is love, Shrek is life. 😂I love the fact Outback Steakhouse isn't even Australian. It was founded in March 1988 in TAMPA, FLORIDA, and the founders never been to Australia before starting the restaurant. So it's a portrayal of Australia according to Florida Man. That aside, it doesn't change the fact their Bloomin' Onion is so addicting. As unhealthy as it is, it never fails to make us keep crawling back.

one of my favorite hot sandwiches is a grilled cheese (provolone usually) with lots of caramelized onions, and I think the sauce on the onion sandwich in the video would go well in that. would also be less difficult to eat if they were cut smaller :)

Duke’s is def a savory mayo! No sugar at all. It’s my fave. Must have been something else adding sweetness.

i find caramelized onions very sweet too

Traces of onions recovered from Bronze Age settlements in China suggest that onions were used as far back as 5000 BC. Ancient Egyptians revered the onion bulb, viewing its spherical shape and concentric rings as symbols of eternal life. Onions were actually used in Egyptian burials, as evidenced by onion traces found in the eye sockets of Ramesses IV. And Romans believed that onions had the ability to improve ocular ailments, aid in sleep, and heal everything from oral sores to lumbago

I used to work there and there is a technique on making these you are missing. These are placed in the fryer upside down and we would spin them clockwise as we put them into the oil. That pushes the onion petals open as it starts to fry and gives you a much better finish product. you let it fry upside down for a few minutes before flipping it and allowing it to cook the rest of the way

I share your fear of the mandolin slicer. I have a nifty heart shaped scar from the chunk of knuckle I took out when trying to slice onions for curry. Haven't used it again since!

Thank you for your regularity in posting ☺️

Cutthroat Kitchen was one of my fave food network shows. Alton Brown was such a good host and personality for that show!!

Alton also recommended you always use the guard when using your mandolin. There are also cut-resistant gloves now.

I absolutely love sautéed onions. Yes I could eat an onion sandwich 😮

happy holidays david 🥺💕

loved this vid, ty ty david💕

watching this has unlocked a lost memory of eating buttered bread with raw onion when i was young, its such an extremely slavic thing lmao, i may wanna try it again now, years later :D

I am so unbelievably curious about the onion sandwich - might have to try sometime!!!

These all looked great to me. The sweetness of AB's dip could also maybe be mellowed by switching to a regular yellow onion rather than the sweet Vidalia variety. Duke's mayo isn't sweet--it always seemed a bit lemon or vinegar forward to me.

Oldschoolkevmo is a vibe

MERRY CHRISTMAS!!!! 🎄🎄 . David

I developed a serious allergy to onions in my thirties. I miss them so much! Great video!

I would do the onion sandwich with a slice of Gruyère cheese (and probably thinner slices of onion).

I know you said you don’t want to use a mandolin but, try to use those speciality gloves that are cutting resistance it will be helpful and save your fingers

David my brother, I am so with you on the mandolin. I sliced off the tip of my finger right before going on vacation

I didn't have anything to eat today. But I saw half a yellow onion in the fridge. Tried the onion sandwich, added cheese just because and damn that's good!

I didn’t try Alton Brown’s onion dip recipe(though I stole the ideal of using Dukes Mayo) but instead did Food Wishes Chef John’s everything onion dip and my coworkers were ranting and raving about how good it was.

I never saw Dukes in Upstate NY. I heard do much about it and know it's a famous in the South.

ok that onion sandwich looks amazing

Onion sandwich sounds like a great thing. I will need to try it next time I get some good quality onions

“You need to grow up.” Coming from the one who won’t eat tomatoes. 😂

For the rootbeer, its already a thing for people who use sparkling water so the batter fries up to be more "fluffy" or "airy" The rootbeer does the same but with that added rootbeer flavor.

Hai David😊. Just wanted to say, you're an awesome person. I hope you have a wonderful day, and also take the rest you need. Take care🌹

im really enjoying this "one ingredient" videos, they're really fun to watch 🥰🤗

As someone who's so nervous around blades that I can barely even _WATCH_ folks use mandolins, there's a cool standing variety with a feed hopper you can get for pretty cheap that does the same job without getting your hands anywhere near the blade. A bit more of a pain to clean, but a pretty fair trade for the peace of mind, I'd say!

I got an ad for outback’s blooming onion right before you started making one

As someone with similar experiences involving mandolins and thumbs, I've found one of the best ways to do it is to wear an Ove Glove while you're doing it (you could use the safety guard if you still have it, I lost mine ages ago)

Cheese is missing on that onion sandwich. Or maybe a fried portobello cap. Or both. When you stew onions down like for the dip they release a lot of their natural sugars, that might be a lot of the sweetness. In addition to maybe the mayo. I would also choose onion rings over fries. 😊

Imagine dipping the blooming onion in the Alton Brown onion dip. I think you'd reach Onion Nirvana.

Damnnnn I haven’t watched your videos IN A WHILE gonna binge the f out of them now lol Still one of my favorites RU-vidrs David 🫶🏼🫶🏼

Your Christmas set-up this year is SUPER cute! They keep getting better every year ☺️

One thing about scraping the burn off of toast. It may not look burned but it will still have that bitter burned taste.

The sweetness from the Alton Brown dip was not from Dukes. Found that when I lived in NC; one of the few mayos that does not have any sugar in it.

A moment of silence for David’s loved ones having to deal with his onion breath

6:45 and before Brown there's Foor Wishes, an alpha and omega of cooking channels on YT

For the core of the outback onions you can make use a cookie cutter roughly the size of the container you're using for the sauce if it's too hard to use a knife!

I'd order the onion sandwich, I won't lie.

Probably a good substitution for you not wanting to use a mandolin would be a food processor with the slicing attachment. Just something we would use in one of my past restaurants.

“Why do we not utilize horseradish more?” AMEN 😂

where’s your bowl with the blue lid from? 👀 i’ve been looking for something like that!

The blooming onion ring looks so damn gooddddd and I’m so curious about the onion sandwich because if you roast the onions maybe they’ll be good 🤣

DAVID! Get a mandolin glove! That way you can cut anything and everything without getting hurt!

I LOVE horseradish! Like anchovies it can be a great subtle flavor addition that can be be used in various ways & intensities. When my sinuses are wonky my go-to relief is very thinly sliced Boar's Head horseradish chedder. If that doesn't work I move on to crazy spicy curries. The cheese does usually help, the curry not so much (I think I'm just trying to scare the sickness away at that point?) 🤣

My God! David finally used real and good mayonnaise! Dukes is king!

Haven’t had the horseradish sauce in a long while; think that would go well with prime rib or should I stick with OG horseradish sauce?

I did not wake up today expecting to get indirectly roasted by a RU-vidr for my dislike of onions, but here we are

I rush to his videos every time I get that notification like 🏃🏾‍♀️ 💨

You should’ve tried the baked onions from Townsends.

Duke’s is definitely a savory mayo, the sweetness comes from the brown sugar as well as the onions themselves. I agree that a super sweet onion dip isn’t the move though, but to each their own and I’m not about to criticize Father Alton lol

I'm surprised you didn't cry at all during cutting all those onions!

Lmao i do the same when I over toast my bread 🤣🤣. Surprised there was no Onion tart tatin.

I refuse to use a mandoline as well after a horrible cut. I'm curious as to the onion dip you're used to; I grew up with the the Lipton French Onion Soup mix recipe from the package.

Slice the onions and add cheese to that first sandwich and it would sound pretty tasty.

i was dubious about the root beer onion rings but apparently it is a thing that exists. on the National Onion Association webpage they have a recipe for it.. omitting the alcohol, using root beer and water in the batter.. shrugs

I would have loved to have tried those onion rings with the garlic sauce he made for the sandwich.

I just made okonomiaki (sp?) pancakes for the first time. It includes 1 1/4 c. onion and the serving size was two portions. Absolutely loved it!

Onions are the backbone of humanity

New Zealand onion dip Can evaporated milk; Packet soup - French onion Lemon squeeze

I've worked for the company for 15 years. I can tell you that there are definitely some things missing in the recipe and process. In terms of the onion itself, core out the middle with a scoop, take about and inch and a half down into the center before you cut it, this helps the onion petals release before cooking and helps you finish it after it cooks. It's hard without the cutter, but cut the petals as thinly as you can, it helps separation when battering and cooking, makes it easier to eat too. The batter is way off, use an egg wash with milk, that's the old school way. Just a dozen eggs to a gallon of milk. The breading is also way too light. There's a million seasonings in the flour, and definitely some more red like paprika and cayenne than you used. You're looking for it to be basically medium to dark pink when it's correct. You got the flour/batter/flour part down, just do as others have mentioned and store the onion in ice water for an hour or two to let it open up, and really make sure you have a lot of separation on the petals before it goes into the grease. The horseradish sauce does not have ketchup in it. It's a lot more of the same seasonings that go in the flour that gives it the red color. Your sauce again is very light compared to what it should look like. For cooking, the old heads "spin" the onion into the grease, which is frowned upon these days because of the chance of getting burnt. You don't have to do this, but just make sure you start it face down. Once it goes in the grease, use whatever strainer or utensil you are using to gently push down on the root of the onion. This causes the center to push down into the grease and the petals on the outside open up as the center is pushed down. This allows grease to enter the nooks and crannies and cook everything evenly. Don't hit the onion or you'll knock off the breading. A gentle push downwards for a few seconds, repeated about 10 times, then let it cook for about 2 minutes at 350. Flip it over and let it cook an additional 2 minutes for a total fry time of 4 minutes. Pull it out of the grease, and before you put it down, use a plate or whatever you are about to put it on to hold the onion upside down at an angle over the oil so it can drain the excess from the onion. If you don't do this it will be greasy. Last thing is service. Since you cored the onion a bit before cooking, you don't have as much core to fight through now that it's super hot. You actually do want to cut all the way through the onion, that's what separates the petals and allows them to be torn off individually when eating. I would just take a circular mold or something like that, or the ramekin you are about to use for the sauce and flip it upside down and use a knife to cut around it. Just make sure it's already on the plate you are serving it in when you do this because it will not transfer well once it's cut through. You should see the plate through the center hole when you have done it correctly. Place the ramekin of sauce in the center and you are good to go! I'd love to see you try again with the above notes and see how close you could get it!

Stuffed Italuan onions are also a thing to behold.

First time watcher, and glad I did. I love onions, and now I think I'm going to love them more. About the mandolin thing, it's supposed to come with a finger guard. If yours didn't, then that is not just a knock off, but a bad one. You need the real deal ones that are weirdly "as seen on TV" or at an Italian owned grocery. While you're there, get a food mill.

"...no issue with any onion and if you do I think you need to grow up" says the cream cheese hater lol...Love the video, great work as usual!

Hey David, I would advise you invest in some knife proof gloves for the mandolin. They don't cut through, look and feel like fabric and are relatively cheap. I have mobility issues and have cut, and burned my hands so bad I've been asked if I was a chef multiple times. Never been cut when using them

You should try out the cut proof mesh kitchen gloves when using the mandolin

you should get a moving blade mandolin, they're so much safer and nicer than a traditional one

Watching since around the Oreo rice vid, it's crazy to compare how much you improved at cooking

most slicers have a hand guard. failing that there is cut proof gloves. I been bit by those suckers before myself usually I go like 10 percent left and then hand sliced or just use the hand guard.

Duke's mayo actually doesn't have sugar in it unlike Miracle Whip's twin brother, Hellman's which you usually use.

unfortunately i cant eat onions anymore, because ive become widely intolerant. but i did learn to love them, just before i started getting intolerant

I get the root beer. A little sweetness. Extra browning with the sugar. Win-Win.

I also lost a piece of my thumb to a mandolin, almost 7 years ago. I’m still absolutely terrified of using one even though I can fully acknowledge that it was my own fault. I was going too fast, not using any of the safety implements and got distracted. But I still can’t bring myself to use one again.

a tip for onion rings: remove the membrane from between the layers so the batter doesn't slide off while you're eating it

YAYY!!