The Onion Blossom

For the first time in many, many months, I was speechless. And here was why: while sitting through the advertisements as Dan and I were watching Lost, I stumbled across a real doozy. A certain steakhouse that has an Australian connotation to its name decided that it was a good idea to reward any army personnel that visit their restaurants with an Onion Blossom, which is an entire onion or more, separated into its layers and then deep fried in batter. As part of its presentation, a little ramekin filled with a precariously yellow dipping sauce lies at the centre of the bloom. I have so many issues with this, I do not even know where to begin. So, we support the notion that individuals go to war on our behalf, see atrocities that are beyond our scope of imagination, suffer from post traumatic stress disorder, which remains untreated, and then send them home to an onion bloom, the epitome of everything that is unhealthy and manufactured in our food culture, namely saturated and trans fats, and the adulteration of food from its original appearance to something resembling kitschy 70’s art. Perhaps if we broke the dish (dare I call it that) into its bare essentials, it may consist more of corn than onion (the batter, the oil used, the ingredients of the dipping sauce). In other words, we reward the noble men and women of the armed forces, who have been to hell and back, with a cheap, highly processed, and grease-laden welcome. All I can hope for is that this notable establishment is not drawing crowds outside its doors as we speak, but somehow, I can feel their sales going up already.


About danirenouf

I have been a registered dietitian since 2003, and very fortunate to have had the opportunity to work in industry, clinical nutrition, public health, and private practice. Currently, I am extremely excited about pursuing entrepreneurial ventures which start with my private consulting practice and branch out into the food and culinary industry. I am busy every day developing my own food products and recipes, adapting traditional cooking techniques and incorporating new and innovative ways to prepare nutritious, delicious food. I am passionate about everything food-related, and aspire to engage others in "getting to know their food" - not all of us are cooks, or need to be, but all of us need to eat.
This entry was posted in Culinary Arts. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s