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LOCATION: Recipes >> Appetizers >> Onion Blossom 06

Print this Recipe    Onion Blossom 06

Blooming Onion

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

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 boiling
water to cover it and leave for 5 minutes. The sections 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
towels.

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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