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sunny2012

Outback = No More Bloomin Onion

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I went to the Roswell, GA Outback on Saturday June 15, 2012. They no longer have an EXTENDED gluten free menu!!!

Don't bother to make the long drive.

WORSE- they will let customers wait in line, be seated, order and receive drinks, and only when an item is ordered do they inform you about this major change to their menu.

The hostess staff coyly claims to have "no more gluten-free menus at the stand." Like who has not run into all the gluten-free menus being currently used. It was a horrible way to change their menu and treat people. My party were in the bathroom. I had to wait to leave until they all returned to the table. The waiter thought he could perhaps guilt me into eating something I did not want by bringing the drinks despite me telling him we would not stay since I could not have a bloomin onion (the only reason we drove out of our way to go there).

Tell all your friends so they are not treated this way AND they don't waste time, AND they don't have their evenings ruined.

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According to the gluten-free menu on- line, the onions are not gluten-free. I have heard that that location was a test for gluten-free products and may have had the onion for a time. They should have been able to give you a gluten-free menu as they have one! :angry:

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I read somewhere the manager or owner that started the extended menu moved to a location in Florida a while back so I suspect that's why they changed the menu (I'm assuming Julie isn't there anymore either). That's a real shame - they had really awesome stuff on the menu. I was SO looking forward to having one when I was in ATL in August. It was my favorite gluten-free grease food of all time. Everyone that ever had one with me said it was better than the regular one ;(

Next time you can go next door to Sugo. They have one of the best gluten-free menu's in Atlanta. The food is awesome.

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I read somewhere the manager or owner that started the extended menu moved to a location in Florida a while back so I suspect that's why they changed the menu (I'm assuming Julie isn't there anymore either). That's a real shame - they had really awesome stuff on the menu. I was SO looking forward to having one when I was in ATL in August. It was my favorite gluten-free grease food of all time. Everyone that ever had one with me said it was better than the regular one ;(

Next time you can go next door to Sugo. They have one of the best gluten-free menu's in Atlanta. The food is awesome.

We live near that particular resturant. Have been going since the inception of the extended gluten free menu. We were there two weeks ago and had a very nice gluten free onion. No mention of these changes was made to us despite knowing every server and the owner of the resturant.

The manager moved several years ago and yet the continued the gluten free.

When we told the hostesses that we "have their gluten free menu memorized", it would be good customer service to mention that they discontinued that menu!

The owner has not told anyone that she discontinued these items. She is riding the free advertising sending Celiacs out of their way to this resturant. Honest people would make it public, not let people get their hopes up and wait for them to sit reading the menu and have to ASK for an item before explaining that major changes have been made.

We are in that resturant so often we know all the servers. Any time they think of another gluten free item, they can't wait to stop at our table and tell us all about it. But two weeks earlier, no mention was made of this planned changed when we had our last bloomin onion.

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That is such a shame. They did such a good job and to just end it like that is really dissappointing - everybody in Atlanta went there so it had to be a sizable portion of their business. I really was looking forward to having one very soon and hoping that they would eventually convince corporate to do that at all Outbacks. I used to live about an hour and a half away and would make the trip every now and again just to get my fix of the onion and the fried shrimp. Good news for Sugo I guess!

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It is a shame so I hope they lose alot of business! Maybe then they will consider bringing back the onion! celiacs unite to make a statement to bring back the onion... I thinkwe all should write letters to corporate & let them know how unhappy we all are!!!

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I went to the Roswell, GA Outback on Saturday June 15, 2012. They no longer have an EXTENDED gluten free menu!!!

Don't bother to make the long drive.

WORSE- they will let customers wait in line, be seated, order and receive drinks, and only when an item is ordered do they inform you about this major change to their menu.

The hostess staff coyly claims to have "no more gluten-free menus at the stand." Like who has not run into all the gluten-free menus being currently used. It was a horrible way to change their menu and treat people. My party were in the bathroom. I had to wait to leave until they all returned to the table. The waiter thought he could perhaps guilt me into eating something I did not want by bringing the drinks despite me telling him we would not stay since I could not have a bloomin onion (the only reason we drove out of our way to go there).

Tell all your friends so they are not treated this way AND they don't waste time, AND they don't have their evenings ruined.

That's too bad. I went to this location when I was in town this past February. I had the coconut shrimp and the chicken entree. Honestly, the only reason I would go back is for the coconut shrimp because the chicken was blah, but if they've discontinued the gluten-free menu, then I have no need to ever go back. No more menus at the stand? Come on!

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You can make your own bloomin onion, fried or baked. I prefer baked as I dislike deep frying anything. I have never been to an Outback so cannot compare but this is pretty darned good.

For the Dip:

1/3 cup light or regular mayonnaise

1/3 cup light or regular sour cream

2 tablespoons ketchup

1 teaspoon worcestershire sauce (gluten-free version)

1 tablespoon drained horseradish (optional)

1 teaspoon smoked paprika

pinch of cayenne pepper

coarse salt and freshly ground black pepper

For the Onion:

2-3 medium/large sweet onions like Vidalia (about 1 pound)

2 1/2 cups gluten-free AP flour

1 teaspoon cayenne pepper (optional)

2 tablespoons paprika

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

freshly ground black pepper

2 large eggs

1 cup whole milk

coarse salt

For frying:

1 gallon vegetable or canola oil

For baking:

olive oil or canola non-stick baking spray

Instructions

•Combine all of the dip ingredients in a bowl, cover and refrigerate.

•Slice the onion: visual instructions here.

•Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/4 teaspoon black pepper in a bowl.

•In a small deep bowl, whisk the eggs, milk and 1 cup water.

•Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the "petals." Lift the onion by the core, turn over and pat off the excess flour.

•Using a slotted spoon, fully submerge the onion in the egg mixture, remove and let the excess egg drip off, then repeat the flouring process. Repeat for all onions. Refrigerate them while you heat the oil or preheat oven to 400 degrees F.

To bake:

•Grease or line a large baking sheet with parchment and place the onions cut side up, spray them all over with the baking spray. Bake about 25-30 minutes until lightly golden and tender. Season with salt and serve with the dipping sauce.

To fry:

Heat the oil in a large deep pot over medium-high heat until a deep-fry thermometer registers 360 degrees F. Carefully lower the onion into the oil, cut-side down with a wire skimmer or large slotted spoon. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes. Drain on a plate lined with paper towels. Repeat. Season the onions with salt and serve with the dipping sauce.

Adapted from the Food Network Magazine

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This was a call from the home office of Outback. When the Federal mandate passed regulating food they had to cease immediately with anything not on the standard corporate gluten-free menu. We traveled from Ohio over the summer to eat here and this is the info we uncovered. So, the problem has to be taken up with 1)home office Outback 2) washington( Michelle Obama) for passing rules on how we should stay healthy.

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