- You know what my favorite
character from "The Town" was? The city of Boston. (funky music) Welcome to Mythical Kitchen,
where dreams become food. Have you ever been trying to
decide between eating dinner over the garbage can
from a vending machine, or going to your favorite
Australian bar and restaurant? Now you don't have to,
'cause we're taking Funyuns and we're crusting that
in a bloomin' onion. Why would we cross a Funyun
and a bloomin' onion? We're crossing a bloomin'
onion and Funyuns. Let's make the dang onion. If you're following along at home, you can snag the time codes right there. Right there. The time codes are right there, where you can snag them and
make the recipe yourself. I hope you do. Let's get cooking. (upbeat music) What we have here is an onion. It was made famous by that one Shia LaBeouf
movie "Transformers 2," and so what we're gonna
do to bloom the onion, we're gonna go ahead and
saw off the top here. So this is a very
delicate butchery process. The bloomin' cut is
something very specific. Outback has actually patented
a machine they do it with, but today you are in the
machine like Sasha Vujacic. No one's gonna get that reference. That's exciting for me. Look up Sasha Vujacic
the Machine on YouTube. All right, so you're just
gonna take the onion. You're gonna saw off the top, and then you're just
gonna peel off the skin, just the outer layer. You really want to make sure
to keep the roots intact. You're gonna take the little, it's called a merkin in the business. (laughs) So we're gonna go ahead and just saw off those
little hairs right there. So you want to make eight
concentric cuts across the onion. I failed geometry. Yeah, we got it. It's intuitive. It's more intuitive than you think. It's like folding a crown trap, some of those intricate, sacred geometrical patterns
that exist in the food world. So you're gonna cut very deep into that, but you want to make sure that you're keeping the root intact, so don't make the cut
go all the way through, and then you're gonna go ahead
and cut that into quarters, and then you're gonna cut
the quarters into quarters. You're gonna quarter the quarters. Just keep cutting the
onion until it feels right. You'll notice by keeping the root intact, that all actually is pretty simple, and then we're just gonna do one more cut. All right. Shh! If you speak, the
onion's gonna fall apart. Now, what are the benefits
of a bloomin' onion, as opposed to just like
frying up some onions? Nothing. We have this onion all opening up, but we've got to create a dipping sauce. Now at the Outback, they got a big pink mayonnaise, and if there's one thing
I know in this world, it's big pink mayonnaise. It's fun to set it out. We're gonna do a homemade
French onion dip, 'cause we're already infusing
Funyuns into the onions. Now we're gonna infuse three
different kinds of onions into the onion dip to infuse into the Funyun crusted bloomin' onion, as featured in the Shia LaBeouf movie. (funky music) All right, so we are making
our French onion dip here. That is one of my all-time
classic favorite foods. I remember going to Super Bowl
parties when I was younger. People would take that little
Lipton French onion soup mix, and they added some sour cream,
a little bit of mayonnaise. You got your French onion dip, but I never actually made it
from scratch until recently, and so this is one of
my favorite things to do because you get almost the same flavor, but 10 times the amount
of work, but it's fun. It's rewarding. It's like when people are like, "Why should I make my own
ice cream from scratch instead of buying it from the store?" And it's like because sweat makes things taste good, not physically. So what you're gonna do,
you're gonna peel an onion. You got a pan. Heat it. A key to working with onions, Rachael Ray, I remember watching her show back in the day, "30-Minute
Meals," and she was like, always have a trash bowl next to you, so when you're discarding onion skins, you can just put it right in there, and so that's why I always keep it right on the ground next to my feet. I mentioned we're using three
different kinds of onions. We got white onion, we got white onion, and we got red onion, and shallot. Shallot is almost an onion, right? We're gonna palm heel strike the shallot. (whip cracks) That's gonna break it open
and then you can feel it. (laughs) I can't believe that worked. I didn't think it would work. So we're gonna get some
butter working in a pan, and then we're just gonna
caramelize these onions. You can really just turn
them and burn them for this because we're gonna be blending the onions into some mayonnaise and some cheese. If your onions start to burn, you can just deglaze it with water. That's one of my favorite little cheats for caramelizing onions. There was a really famous
article that came out a while ago where people were like, "Why does every recipe
say it takes 15 minutes to caramelize onions? It takes 45 minutes, at least, to properly caramelize onions." That's where you're going wrong. You're trying to do stuff
proper in the kitchen. Just cheat it. You get the same thing, especially like we're not
working in a French kitchen. We ain't in no French bistro. We ain't even in an Outback steakhouse, which I have nothing but respect for, so really you can just burn the onions, deglaze it with water, and you get the same caramelized
onion flavor as you would if you're doing it low and slow. All right, into the trash bowl, Sorry. And then other things that
are going into this dip, we got some garlic going
in there, garlic and onion, obviously a good flavor combination. We also want to play off kind
of the sweet of the onion, so we're gonna go ahead and be throwing in a little bit of fresh flamme. Thyme comes on little sticks, and so what you do is you
just take your fingers and you can just pull off the leaves. All right, so we're gonna take all of our onions and our thyme. We're gonna get those
sweating in the butter. Just wanna hit this hard
for about 15 minutes, then the thyme's actually gonna
toast in the butter as well. You're gonna get that nice and fragrant. We're just gonna add a little bit of sugar just to help
these caramelize again. When I'm talking about
cheating caramelized onions, if you're cooking them low
and slow for like 45 minutes, you're extracting all
the natural sugars out of them that way, but if
you're pressed for time, or you just got the ADD like I do, you can just add a little
bit of sugar to it, and the sugar is actually gonna caramelize on the bottom of the pan. It's gonna kind of cheat it. Add a little bit of salt too. Salt's gonna help dry out
the moisture of those onions, and then you got pepper,
'cause pepper tastes good. You're gonna take your garlic. You're gonna (whip cracks)
palm heel strike all four, and then you're just gonna get 'em out of the garlic shells. You can eat the garlic shells. You can eat anything with a shell. You ever seen people eat peanut shells? It's weird. I hope I'm not offending anybody, but people are out there
eating peanut shells, and that's weird to me,
but I get it as a kid, 'cause I ate peanut shells as a kid, but that's cause I got out, and we're just gonna
give this a rough chop. All this is gonna go
in the blender anyway, so you don't have to worry too
much about your knife cuts, but the more even you have your stuff cut, the more even it's going
to brown in the pan. And then this is gonna go
right in the pot as well. You can smell everything
getting nice and fragrant, and the cubic cooking is
keeping your station clean. It's like an onion war zone. (laughs) And just saute those onions up. This is gonna cook down
for about 15 minutes, so I'm gonna take that. We're gonna let it cool a little bit, and then we're gonna take all that super-concentrated allium flavor. That's your onions, that's your garlic, that's your shallots that
we punched and tenderized, and then we're gonna get it in the blender with a little bit of
mayonnaise and cheese, and that's really gonna, it's gonna mayonnaise and
cheese it up, that's all. I was acting like it was
gonna do something scientific that's really gonna round out the nuts, and then it's gonna get
mayonnaise in your body. (clock ticking) (timer rings) We've got these cooking down now. We've turned them off the heat and we've let these onions cool in the pan for just about 15 minutes. You don't want to blend hot onions with your cold mayonnaise, 'cause then there's gonna be
steam releasing off the onions, and that's gonna get
water in your mayonnaise. So if you see that, the onions
are super nice and jammy, and they're nice and caramelized. We didn't take them too, too, too far, and so we're gonna add all of the caramelized onions to the blender, and then we're gonna take some cheese that is Gruyere of variety. You can use any cheese. You can use Swiss. You can use cheddar, you can use goat, You can use brie, you can use
blue, you can use Fontina, You can use pecorino. How much time is this filming up? Do we have an ad run yet? We're using a little bit of Gruyere. It's one of my favorite cheeses. It's like Swiss with a little bit extra, so we're just gonna dump that in there, and then we're gonna add a
little bit of mayonnaise. I remember once I thought I was about to get homemade French onion dip, 'cause I went to someone's
house and they were like, "This is my secret recipe." They're like, secret recipe
for French onion dip. And I was like, "Oh my God,
this is gonna be incredible 'cause I've only had the boxed stuff," and all they did was they
took the Lipton soup packet, put it into sour cream, and then added a pinch of black pepper. The pinch of black
pepper was their secret, and now I revealed your secret, Allen. (blender whirring)
We're gonna start slow, and now you're just gonna run it. Just let it all incorporate itself. There you go. You got to play with
the dials a little bit. (groans) There we go. Now you can see it all muddy. It's really gonna drag
down into the mayonnaise. Mayonnaise tornado is
what's going on in there. So now we got your
beautiful French onion dip. It's nice and smooth. This is gonna be perfect
for that bloomin' Funyun. Let's take a little taste. Ooh, we should change the recipe. Just mayonnaise and onion bisque. If I could eat this with
a spoon, this is nice. So you're gonna take your French
onion dip from the blender. We're gonna add a little
bit of black pepper. Thanks, Allen, for that secret tip. And we're just gonna add this to the bowl, and then we're gonna get to
frying up that bloomin' onion. (upbeat electronic music) All right, so if you can see, we have our beautiful
bloomed onion straight from down under. My name's Curtis Stone, and you're watching the Outback Channel. What we're gonna do, we're
gonna blend up Funyuns. So we're getting ready to
take that bloomin' onion, and normally it's coated in
bread crumbs and all that, but we're gonna turn
Funyuns into breadcrumbs and we're gonna pack all the onion flavor. God, what an intoxicating smell. As far as huffing stuff goes,
Funyuns are among the safest and most pleasant things to huff. So I'm gonna go ahead and add a whole bag of Funyuns in there, and keep a couple for snacking, though, 'cause you're gonna want 'em. and I'm gonna take just a
little handful of flour. I'm gonna cut the onion. I'm sorry. I'm just enjoying these Funyuns. All right, so we've got
the Funyuns in the blender. (blender whirring) So while that's working, we're gonna go ahead and we're
gonna add in a little bit of extra garlic powder, and
add a little bit of salt, and then a little bit of baking soda. It's not gonna do much, and then I'm gonna add some
white pepper to it as well. Since we're cutting the Funyuns
with flour, we want to add, there we go, mash it up. We want to add a little
bit of extra flavor to really bolster it. I really do love the Outback, though. Outback is one of the most
consistent chain restaurants. I would go there for a fancy meal and also shout out to my
buddy, Dave, in college, who worked at the Outback, and so we used to always just go there. It was one of those Outbacks
under a freeway, right? Not one of the prime Outback locations. We used to just go there, and we'd just get free steaks and liquor, and just have ourselves
a time with the locals. That was fun. I miss going places. All right, so we got that. This is a little, probably like burnt. Give me a sec, give me
a second, give me a sec. Oh. All right, so we got our
bloomin' onion all bloomed up. Oh, wait, these are eggs from a chicken, and so we're gonna go ahead
and crack the eggs in there. We're creating the wets. We need to dust our wets here. This is from a tweet
that only I know about. The amount of jokes that
you see me say on here, everyone's like, "Well, the Mythical Kitchen's so overwritten." No one writes things. I just say a million things, and the editors pick the 15 that make me sound the least insane. So I'm adding milk to eggs. What that's gonna do is it's gonna create an
emulsification called egg milk. This is a classic dredge
and fry situation. You're gonna take the onion. You're gonna dip it in the flour. We've got these heavily
seasoned breadcrumbs. That is going to season
all of it throughout. The key to the bloomin' onion, however, we saw the intricate knife cuts, so we've got the whole onion
all bloomed and unfurled, like a Georgia O'Keeffe painting, and so we got to get (laughs). Trevor, Google Georgia O'Keeffe paintings. You'll learn something. We got our onion. I'm just gonna put it into the flower, and then I'm gonna lovingly
dust our wets with our dress. In theory, you would want to
separate literally every petal and get all of the flour
in there, and in theory, that's what they do at the Outback, but I know enough to know that not every bloomin'
onion's perfectly battered. Don't do anything you don't want to do. I haven't been to the dentist in years. I cracked a tooth on a
burger the other day. Maybe do things you don't want to do. Now we're gonna go into our egg mixture. I'm gonna go face side down. That's the proper anatomy, and then I'm gonna use
my hands and just kind of dollop some egg wash in there, really kind of use your
fingers to press it in between the petals, and then I'm gonna drain
some of that egg wash out, and then I'm gonna do the same thing. I'm gonna press this mouth side down right into those Funyun bits. I'm gonna turn it over, and again, just try and dust everything
in between all the petals, as much as you possibly can. Possibly. The H was that? Who am I, Ben Affleck? Ben Affleck from "The Town." That was a good movie. You know what my favorite
character from "The Town" was? The city of Boston. (person speaks indistinctly) Ain't nothing to it, but to do it. Outback has a whole
machine that does this. You're gonna take chopsticks, and you're gonna poke
at it intermittently. That's gonna separate the petals. So 340, it'll drop down
to about 310 or so, and then it'll rise back up. You need this to cook the onion, 'cause that's just a big
old brick of vegetable, as seen in that Shia LaBeouf movie. (clock ticking) (timer rings) Let's take a peek-see at
this bloomin' onion and the, holy crud on a cripes. That looks incredible. Look at that. Jeepers creepers, my nippers are hard. That is a fantastic
looking bloomin' onion. This is a team effort. Thank you, everybody,
for being a part of this, from Big Dad to Oprah
Winfrey and her book club for getting me through this. All I gotta do now is to
put the food in your mouth, and then you mashed your teeth at it, then you let it slide
down your throat hole. (upbeat music) All right, this bloomin' Funyun
looks absolutely incredible, and I can't wait to dig into it, but I'm gonna let Sound
Guy Chris dig into it 'cause I respect Sound Guy Chris' opinion. Chris, your opinion's valued. All right, so we are
keeping socially distant, so I am gonna hit Chris. I'm not gonna hit Chris with
the mythical spork harpoon, but I am gonna let him come and try it. So Chris, why don't you
just step on in here and just take a piece for
yourself with your hands? - [Chris] Okay, okay. - Yeah, yeah. - [Chris] You're loaded. - The spork cam can be kind of symbolic. - I don't know, the onion's
blooming right in front of me. I'm a little nervous. - What? Don't be nervous about the onion. Just think of Georgia O'Keeffe. No, you gotta use two hands. - There we go.
- All right. Wait, wait, wait.
- Oh, what, what? - No, no, no, let me get the dip. - I'm gonna put this in my mouth, and then I want you to feed me the sauce. - [Josh] Yes, yes, yes. - Okay.
- [Josh] Just keep it. Don't chew, don't chew, not yet. Now slurp. - Mmm. - How is it? - Mmm. - Mmm. - I like the mayo. It's nice, and it sets it. - The mayo coats the tongue. - I feel the taste of Australia. - Yeah, you're going down under. - Oh, yes, yes, deep down under. - Deep down. You're real deep under there. If there's anything we learned today, it's that bloomin' Funyuns are delicious, and that we just need to
be eating more Funyuns, and also that Georgia O'Keeffe, well, I don't think she
was really painting flowers to be honest, if I'm being really honest. - Then what was she painting? - And that's the question of the day. Thank you so much for stopping
by the Mythical Kitchen. We got new recipes for you every week. We got new episodes of our
podcast out every Wednesday wherever you get your podcasts. Hit us up on Instagram
@mythicalkitchen with pictures of your mythical dishes
under #dreamsbecomefood. We'll see you next time. Get as messy as you
want in your own kitchen when you have the Mythical Kitchen towel. Available now at mythical.com.
