We Tried It (First): Outback’s New 2,360 Calorie Loaded Bloomin’ Onion

06/15/2016 at 11:09 AM ET

Loaded Bloom
Maria Yagoda

What Is It: Outback Steakhouse’s New Loaded Bloom Appetizer

Who Tried It: Maria Yagoda, PEOPLE Features Writer-Reporter

There are a handful of foods, like a sombrero filled with tortilla chips or a log of nut-studded cheese, that instantly signify party.

The new Loaded Onion Bloom, Outback Steakhouse’s limited-time upgrade to their beloved Bloomin’ Onion appetizer, is one of those foods. The golden orb of seasoned fried onion, stuffed with cheesy bacon fries and served with both ranch and “bloom sauce,” is one of the more indulgent items you’ll ever encounter. I had the opportunity to have an exclusive first taste of the new appetizer, which becomes available to the public on June 21st, and the experience was … pretty magical.

RELATED: Outback Steakhouse Is Upgrading Their Bloomin’ Onion in a Major Way

I journeyed to the Outback Steakhouse in Manhattan’s Chelsea neighborhood with one DFW (down for whatever) friend, even though the appetizer is meant to be shared with six or more people. But I was hungry, and feeling festive, and excited about putting the combination of fried onion, fried potato, bacon and cheese in my mouth at the same time.

When the server brought out the massive plate, I started sweating. My stomach growled in anticipation of inevitable pain. I have trouble digesting dairy and fried foods, but nothing — not even guaranteed irregularity — was going to stop me from fulfilling my destiny.

The first bite was crunchy, crispy, oozy and salty in all the right ways. My friend and I sipped our Tito’s Lemonade Cocktails — we strategically chose the lowest cal cocktails, because we’re trying to stay fit for summer! — and leaned in hard. After five minutes of picking, oohing, ahhing and proclaiming that our diets “for real” would start tomorrow, I needed to take a brief repose. It became as apparent as ever that two people eating this ginormous deep-fried pile was ill-advised.


“The new Aussie-tizer was inspired by Outback’s upcoming, limited time ‘Big Australia’ menu which features bigger, Aussie-sized portions,” an Outback rep told PEOPLE exclusively. I realized I would probably never make it in Australia.

RELATED: Does the Taco Cleanse Actually Work? One PEOPLE Staffer’s Brave Journey

Ultimately, my friend and I were only able to eat half, but we lingered around the dish, almost as though it were a campfire, exchanging stories of bad dates, good dates, dreams deferred, money-making schemes, harass-y exes and aspirations for the future. And that’s what a good appetizer is really all about eating past the point of fullness while over-sharing details of your personal life.


FILED UNDER: Food , Food News , Restaurants

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms
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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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Showing 8 comments

Maria on

I know my arteries are screaming, but I have to say that looks sooo good.

Jessica on

I don’t think anyone from Outback Steakhouse has ever been to Australia. If they had, they would know our portion sizes are NO WHERE NEAR as big as they are in the US. Aussie sized portions would be half of what’s on your plate.

I just threw up in my mouth on

That is disgusting. Why do my fellow Americans love dumping cheese sauce and bacon on everything?

Aussie Cathie on

On what planet is that even considered Aussie? As for portion sizes American portions are way bigger than in Australia .

Bryon on

The OLD blooming onion had 250 grams of fat. Anyone eating this has a wanton disregard for their health.

Glen Tauber on

Carin Deaquino on

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Zaida Allaman on

There’s certainly a lot to learn about this subject. I really like all the points you made.


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