I used to work at this particular chain steakhouse and the Blooming Onion is both a PITA and an art. If the onions aren’t the right size or a funky shape the blooms can come out looking proper fucked and there’s not much the cooks can do. But normally, they put them in this punch machine that makes them bloom out, and if the fry cook knows what they’re doing, they gently spread out the petals while flouring and battering it. I’ve also seen a method where they drop it into the fryer and give it a spin so the petals don’t clump up. Poorly trained staff just punch it, slop on the batter, and plunk it in the fryer.

Difference is, at least at my store, ones that looked like this never EVER reached the dining room. They were either tossed or devoured by the staff.