posted by SueA 08-16-98 1:22 PM
Blooming Onion--with Dip
1 Sweet onion; Texas, Vidalia Walla Walla or Maui
1 Egg, beaten
2 tablespoons Flour
1 cup Cracker crumbs or coating mix
Oil, for deep frying
1/2 cup Mayonnaise
1/2 cup Sour Cream
1/2 cup Thousand Island Dressing
2 tablespoons Horseradish, grated
Select a well-rounded onion. Peel outer skin off. Leave root intact; cut off any hanging roots.
Using small, sharp knife, divide onion into four sections by making 2 cuts crosswise, beginning at the top and cutting toward root, stopping about 1/2 inch away.
Cut each section twice. Place onion in bowl of enough boilingwater to cover it and leave for 5 minutes. The sections, or "petals" will begin to open.
Remove onion from hot water and immerse into ice water, to help the opening.
Drain well by turning upside down on paper towel. Put flour into paper bag, add onion and shake gently to coat with flour. Roll floured onion in beaten egg to cover.
Put cracker crumbs or coating mix in paper bag, add onion and shake gently to coat.
Refrigerate for 1 hour before deep frying in oil to golden brown, 3 to 5 minutes. Cooked onion may be kept for a time in warm oven.
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