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Bloomin' Onion

1 sweet onion
1 egg
1 tb milk
2 tb flour
1 c cracker crumbs, crushed

Select a well-rounded onion. Peel outer skin but leave root intact,
cutting off any hanging roots. With ordinary paring knife, core
out top third of center. Angle knife for best results. Divide onion
into four sections, by making 2 cuts crosswise, beginning at the
top and cutting toward the root, stopping about 1/2-inch away. Cut
each section twice again. Place onion in bowl of enough boiling
water to cover it and leave for 5 minutes. The sections, or "petals,"
will begin to open.

Remove onion from hot water and immerse in ice water, which will
further the opening. Drain well by turning upside down on a paper

Put flour into paper bag (season with any seasonings you'd like--Cajun,
cayenne, plain ol' s&p, etc), add onion and shake gently to coat
with flour. Beat egg and milk; roll floured onion in egg. Put
cracker crumbs in paper bag, add onion, and shake gently to coat.
Refrigerate 1 hour before deep frying to set the coating.

Heat oil to 375-380 degrees. If oil isn't hot enough, it will be
greasy and the batter may not stick. If oil is too hot, outside
will burn before inside is cooked. Place onion petal-side DOWN in
HOT oil or use a wire basket. Cook until golden brown, 3-5 minutes.

Cooked onion can be kept for a time in a warm oven. Serve with
sauce made of Russian dressing and horseradish.


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