Jon Shook and Vinny Dotolo are two decidedly cool L.A. chefs, so we were delighted to learn that the inspiration behind this dish is none other than the Bloomin' Onion at Outback Steakhouse.
Their version is a little more luxe: Bright stalks of spring onions are breaded in a cornmeal crust before being fried until golden and crisp. Their Italian-leaning restaurant, Jon & Vinny's, serves the "adult onion rings" with a spicy Calabrian chile aioli for the ultimate dinner party appetizer.
These long stalks have white bulbs at the end, which vary from subtle to large. Any bulb wider than an inch should be cut in half to ensure the onion gets fully cooked. If spring onions aren't in season, feel free to substitute large scallions.
To learn more, read "Cacio of the Day."
Fried Spring Onions with Calabrian Chile AioliRecipe adapted from Jon Shook and Vinny Dotolo, Jon & Vinny's, Los Angeles, CA
Yield: 4 to 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes