posted by SueA 08-16-98 1:22 PM
Blooming Onion--with Dip
Ingredients:
1 Sweet onion; Texas, Vidalia Walla Walla or Maui
Water
1 Egg, beaten
2 tablespoons Flour
1 cup Cracker crumbs or coating mix
Oil, for deep frying
DIP:
1/2 cup Mayonnaise
1/2 cup Sour Cream
1/2 cup Thousand Island Dressing
2 tablespoons Horseradish, grated
Preparation
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.