Bloomin' Onion
By: Karlyn Oyama
Published: Thursday, February 18, 2010 - 1:49am

Ingredients




1 medium Vidalia onion
1 Egg, beaten
2 tablespoons Flour
1 cup Cracker crumbs, seasoned to taste
Oil for deep fat frying
1/2 cup Mayonnaise
1/2 cup Sour cream
1/2 cup 1000 Island dressing
2 tablespoons Horseradish, grated or prepared (not the sauce)

Preparation

1 Select a well rounded onion, and peel outer layer of skin off. Leave root intact, but cut off any hanging roots. Using a small, sharp knife, divide the onion in four sections by making two cuts crosswise, beginning at the top and cutting toward the root, and stopping about 1/2 inch away. 2 Cut each section twice. Place onion in enough boiling water to cover it and leave it for 5 min. The sections or "petals" will begin to open. Remove it from hot water and place in ice water, covering, to help the opening. 3 Drain well by placing onion upside down on paper towels. Put flour in a paper bag, add onion, and shake gently to cover. Roll floured onion in egg to cover, then put crumbs in a paper bag and shake to coat. Refrigerate for 1 hour before frying in oil till golden brown.