The Bloomin' Onion is a standout appetizer at Outback Steakhouse, accounting for a significant portion of the restaurant's appetizers sold. A key factor in its popularity is the use of beef tallow for frying, which adds a rich, umami flavor. Historically, McDonald's also utilized beef tallow for its fries, which contributed to their iconic taste until a switch to vegetable oil in 1990. Despite health concerns leading to this change, many believe this resulted in a decline in flavor. Beef tallow is noted for its high smoking point and is currently embraced by several restaurants for its frying capabilities.
One secret to the Bloomin' Onion's success is frying in beef tallow, which enhances its delicious flavor—a technique also used by McDonald's for its fries.
Beef tallow, with its high smoking point and rich umami flavor, brings an extra depth to fried foods like fries and Bloomin' Onions.
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