Making A Funyuns Bloomin’ Onion

You know the favor, my favorite character in the city was the city of Boston. Welcome to the mythical kitchen where dreams become food. Have you ever tried to decide between dining out of a vending machine trash can or going to your favorite Australian bar and restaurant? Now you don't have to because we're taking

funyuns

and we're putting it in a scab on a

bloomin

g

onion

, why would we crust a funyun on a

bloomin

g

onion

? We're grinding a flower and onion functions, let's do the damn onion if you want. If you are following at home, you can get the time codes right there, the time codes are right there, where you can get them and make the recipe yourself, I hope you do, let's start cooking what we have here is an onion that is made famous by that shia labeouf movie transformers two and what we're going to do to flower the onion we're going to go ahead and cut off the top here, so this is a very delicate butchering process, flowering and cutting something very specific.

The interior has patented a machine. they deal with that but today you're in the machine like sasha vujic no one is going to understand that reference that's exciting for me look up sacha voyage the machine on youtube okay so you're just going to take the honey you're going to cut the top off and then you're just going to peel the skin off just the outer layer you really want to make sure you keep the root intact you're going to take the little one um it's called a merkin in the business so let's go ahead and just cut those little hairs off there so you want to make eight concentric cuts along the onion.

I failed in geometry. Yes, we have it. It's intuitive. It's more intuitive than you think. It's like holding a crispy wrapper. It's almost like intricate sacred geometric patterns. They exist in the food world, so you want to make a pretty deep cut, but you want to make sure you keep the root intact, so don't make the cut all the way through and then you're going to go ahead and cut it into quarters and then you're going to cut the quarters into quarters, you're going to cut the quarters into quarters, just keep cutting the onion until it feels good, you'll notice that by keeping the root intact everything is pretty simple and then we're just going to make one more cut, okay, okay, If you talk, the onion is going to fall apart now, what are the benefits of a flowered onion instead of just frying some onions?

Nothing, we have this onion open, but We have to create a dipping sauce now inside they have a big pink mayonnaise and if there is anything I know in this world it is lazy pink mayonnaises, but instead we are going to make an onion sauce homemade french because we are already infusing funyun in the onions, but now we are going to infuse three different types of onions in the onion sauce to infuse in the flower and the funyun crusted onion as shown in the shia labeouf movie, so We're

making

our French onion sauce here, that is. one of my all-time favorite classic meals.

I remember liking Super Bowl parties when I was younger. People take that little Lipton French onion soup mix and they add it like sour cream, a little bit of mayonnaise, you have the French onion dip, but I've never actually made it from scratch until recently, so this is a one of my favorite things because you get almost the same flavor but 10 times more work, but it's fun, it's rewarding, you know, it's like when people say why. Should I make my own ice cream from scratch and buy it at the store and it's like sweat makes things taste good, not physically?

So what you're going to do, you're going to peel an onion, you have a heated pan, uh, key to work with. with onions, uh, rachel ray, I remember watching her show back in the day, 30 minute meals and she said she always had a trash can next to you, so when you want to throw away the onion skin, you can put it right there, That's why I always keep it right on the ground next to my feet. I mentioned we're using three different types of onions. We have white onion. We have white onion. And we have red onion and shallot.

The shallot is almost an onion, right? You know, the heel of the palm hits the shallot. that will open it up and then you can peel it. I can't believe it worked. I think it would work. So we're going to put some butter in a pan and then we're going to caramelize these onions. You can really turn them around. and burn them for this because we are going to mix the onions with a little mayonnaise and a little cheese, if your onions start to burn you can deglaze them with water. It's one of my favorite little tricks for caramelizing onions.

There was a really famous article. that came out a while ago and people like why every recipe says it takes 15 minutes to caramelize onions, it takes 45 minutes at least to properly caramelize, that means that's where you're wrong, you're trying to do things correctly in the kitchen. just cheat and you get the same thing, especially since we're not working in a French kitchen, we're not a French bistro, we're not even in an outback steakhouse that I have nothing but respect for, so you can really burn the onions. Deglaze it with water and you'll get the same caramelized onion flavors that you would get if you did it low and slow, all good in the trash can, sorry, and then other things that go into this sauce, we've got some garlic, garlic and onion. obviously it's a good combination of flavors, we also want to play with the kind of sweetness of that onion, so we're going to go ahead and add some fresh femae.

Time comes in sticks and what you do is simply take. your fingers and you can remove the leaves, so we're going to take all of our onions and our thyme, we're going to make them sweat and the butter I just want to hit this hard for about 15 minutes when the thyme is actually ready. to toast in the butter you'll also get that nice fragrant also add a little bit of sugar just to help them caramelize again when I'm talking about cheating with caramelized onions if you cook them low and slow for example. In 45 minutes, you extract all the natural sugars that way, but if you're short on time or just adding it like I do, add a little bit of sugar and the sugar will actually caramelize on the bottom of the pan it will kind of cheat. and a little bit of salt will also help dry out the moisture in those onions and then you'll get pepper because pepper tastes good, you can take the garlic. the heel of the palm hits the four and then you will get it out of the garlic peels.

You can eat the garlic peels. You need anything with a shell every year to see people eating peanut shells. That's weird. I don't offend anyone. The people are outside. there eating peanut shells and that's weird to me, but I understood it when I was a kid because I ate peanut shells when I was a kid, but that's because I went out, you know, and we're going to give this a hard job, this is all going to go to stop. blender anyway, so you don't have to worry too much about your knife cuts, but the more evenly you slice your stuff, the more evenly it will brown in the pan and then this will go right into the pot too. smell everything becomes nice and fragrant and the key to cooking is to keep your station clean like an onion war zone so go ahead and sauté those onions this will cook for about 15 minutes so let's take that.

We're going to let it cool a little bit and then we're going to take all that super concentrated allium flavor which is your onions, your garlic, your shallots that we pierce and soften and then we're going to throw it in the blender with a little bit of mayonnaise and cheese and that's really going to be mayonnaise and cheese. It's too much. He was acting like he was going to do something scientific that would really round out the nuts. No, no, it's going to introduce mayonnaise to your body. We've had They're cooking now as we turn them off the heat and let these onions cool in the pan for about 15 minutes.

You don't want to mix the hot onions with the cold mayonnaise because then there will be steam that will release all the onions and that will cause the water to mix with the mayonnaise, so if you see that the onions are super rich and caramelized and they are rich and caramelized, don't we took them too far so we're going to add all the caramelized onions to in the blender and then we're going to take some cheese which is gruyere one 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 long is it filling we haven't 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 more you know so we'll just throw it in there and then We will add a little mayonnaise.

I remember one time thinking I was about to buy homemade French onion dip because I went to someone's house and they told me this is my secret recipe. They're like a secret recipe for French onion dip. and I thought, "Oh my God, this is going to be amazing because I'm just at the register and all they did was take the packet of Lipton soup, put it in sour cream, and then add a pinch of black pepper." It was his secret and now I revealed your secret Alan let's start slow and now you're just going to run it just let it all come together there you go you gotta play with the dials a little bit there we go good and done it's really good swept into the mayonnaise tornado and mayonnaise, that's what's going on there, so now we have your beautiful French onion sauce, it's nice and smooth, it's going to be perfect for that blooming fun, let's try a little, oh, we should change the recipe, just mayonnaise. and onion soup because I could eat this with a spoon.

It's good so you're going to take your French onion sauce from the blender we're going to add a little bit of black pepper thank you Alan for that secret tip and then we're going to add this to the bowl and then we're going to fry that blooming onion so if you can see, we've got our beautiful onion in bloom right from under my name, Kenneth Stone, and you're watching the Outback channel. what we're going to do we're going to mix bunnies because we're going to take that blooming onion and it's normally covered and like breadcrumbs and all that, but we're going to turn the

funyuns

into breadcrumbs that we're going to pack all of them God, the taste of onion, what a heady smell when it comes to snorting.

Funyuns are among the safest and most enjoyable things to snort at, so I'll go ahead and add a whole bag of buns in there, but I'll leave a couple for snacking because you. I'm going to want them, I'm going to take a big handful of flour, I'm going to chop the onion, sorry, I'm just enjoying this fun one, so we have the fun ones in the blender, but while that works, I'm going to go ahead and add some more garlic powder, we'll add a little bit of salt and then a little bit of baking soda, that won't do much, and then I'll add a little bit of white pepper. also, since we're cutting the funyuns with flour, we want to add it, we're going to grind it up, we want to add a little bit of extra flavor to really beef it up.

I really love the interior, although the interior is one of the more consistent chain restaurants, I would go there for a fine meal and I would also thank my friend Dave in college who worked inside so we always went there like one of those interiors under a highway, like it wasn't one of the privileged interior places we used to go there and just get free steaks and liquor and just hang out with the locals, it was fun. I miss going places, so we knew this oil is probably burnt, give me a second, give me. one second, oh, okay, so we have our flower and onion bloomed, oh, these are chicken eggs, so we're going to go ahead and crack the eggs in there, we're creating the eggs that we need, we need, we need. to dust off our wets here that's from a tweet that only I know about the amount of jokes you see me say here everyone likes it, well mystical cuisine is so overwritten that no one writes things, I just say a million things and the editors choose the 15 that Make me look the least crazy, so I'm adding milk to the eggs.

What that will do is create an emulsification called egg milk. This is a classic dredge and fry situation. You will take the onion. dip it in the flour, we have these very seasoned breadcrumbs that will season everything during the key to the blooming onion, however, we saw the intricate cutting of the knife so that the entire onion bloomed and unfolded like a georgia o' keeffe painting so we have to get trevor google georgia ok paints you will learn something we have our onion I'm just going to put it in the flower and then I'm going to lovingly sprinkle our wet ones with our dry ones in theory you would want to literally separate each petal and put all the flour in there and In theory, that's what they do indoors, but I've been doing it enough to know that not all blooming onions are perfectly battered, so don't do anything you don't want to do.

I haven't been a dentist in years. The other day I broke a tooth eating a hamburger. Maybe you do things you don't want to do right now. We're going to use our egg mixture. I'm going to go upside down. the proper anatomy and then I'll use my hands and just put a little bit of beaten egg in there, I'll actually use your fingers topress it between the petals and then I'm going to drain a little bit of that beaten egg. and I'm going to do the same thing I'm going to press this mouth with the side of the mouth down right on those fun bits.

I'm going to turn it over and over again just trying to dust off everything between all the petals as much as possible. The h was who I am, Ben. Affleck Ben Affleck from the city That was a good movie You know what the favor is? My favorite city character was the city of Boston. There is nothing to do. The interior has a complete machine that does this. You're going to take chopsticks. You will poke it intermittently to separate the petals, so that 340 drops to about 310 and then rises again. You need this to cook the onion because it's just a big old brick of a vegetable. seen in that shia labeouf movie let's take a look see if this blooming onion holy crap on a cripes that looks amazing look at those jeepers creepers my knee pads are hard that's a fantastic looking blooming onion this is a team effort thank you everyone for being A part of this big thank you to Oprah Winfrey from the book club for helping me get through this.

All we have to do now is put the food in your mouth and then crush it with your teeth and then let it slide down the hole in your throat. Alright, this funny one looks absolutely amazing and I can't wait to dig into it, but I'll let sound guy Chris dig into it because I respect Chris's opinion, your opinion is valued, so we're staying socially distant. So I'm going to hit Chris. I'm not going to hit Chris with the legendary sports carpoon, but I'm going to let him come and trade. So, Chris, why don't you come in here and grab a piece for yourself with your hands? okay, okay, yeah, yeah, josh fork, the sports camera might be kind of symbolic, I don't know, the audience blooms right in front of me, I'm a little nervous, what, don't be nervous about the end?

Just think of Georgia. o'keeffe no, you have to use it, okay, no, let me have the dip, I'm going to put this in my mouth and then I want you to feed me, yeah, yeah, okay, put it away, right? Not chewing yet not now slurping mmm how was it? I like that mayonnaises are not necessarily the layers of mail that cover the tongue. I feel the taste of Australia. Yes, you are sinking. Oh yeah oh yeah. All we learned today is that flowers and functions are delicious and we just need to eat more functions and also that Georgia O'Keeffe, to be honest, I don't think she was painting flowers, if I'm really honest, oh, she is. she paints and that is the question of the day thank you very much for stopping by the mythical kitchen we have new recipes for you every week we have new episodes of our podcast every Wednesday wherever you get your podcast contact us on Instagram at mythical kitchen with photos of your mythical dishes under the hashtag dreams become food, see you next time, get as dirty as you want in your own kitchen when you have the mythical kitchen towel available now at mythic.com