Bloomin' Onion


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
2 tablespoons Horseradish, grated or prepared (not the sauce)


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.
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.
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.





1.0 serving


Thursday, February 18, 2010 - 1:49am


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