Food--Origins of the Bloomin' Onion--

https://getpocket.com/explore/item/who-really-invented-the-blooming-onion-peeling-open-the-world-s-greasiest-mystery?utm_source=firefox-newtab-en-us

It's deep fried in a batter--I suggest you make the batter of besan (check pea flour) rather than white flour--or whole wheat flour (atta).

Uses a lot of cooking oil which you can reuse to cook with--but do not refry it--that would make it trans fat--see above.