"An onion with a price tag of over $10? If not for this appetizer's loyal following, the sticker shock alone would've made it extinct. And yet, these deep-fried blooming onions have become a classic at fairs and steakhouses across the country. Few people sit down at an Outback Steakhouse without ordering a Bloomin' Onion. Sure, the Bloomin' Onion tastes good (it's deep-fried in beef tallow), but at $11.99 at some Outback locations ..."
"Ingredient costs for the Instagram-worthy starter are likely really low, and fried appetizers can carry profit margins up to 75%, making them one of the highest-profit margin items that restaurants can sell. You're essentially helping fund the company's overhead with every platter you order - and online complaints about blooming onions being overpriced have been circulating for years, with diners questioning whether any appetizer is worth that kind of markup."
"That's why, if you've been tightening your belt, consider skipping the appetizer altogether and put the savings toward a good entree you can share with the table instead (or even split an extra side or two). You'll likely spend less money per person and get more substantial food that's meant to be the star of your meal anyway - not just a greasy warm-up act that costs nearly as much as your main course."
Deep-fried blooming onions are a staple at fairs and steakhouses despite significant menu prices. The appetizer uses a single onion, is often fried in beef tallow, and carries low ingredient cost. Fried appetizers can yield profit margins up to 75%, making them among the highest-margin items on a menu. Restaurants may use specialized equipment such as onion bloomers costing roughly $600 to produce consistent presentation. Diners often view the platter as overpriced, and many save money by skipping the appetizer and reallocating funds toward entrees or shared sides that provide more substantial portions.
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