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BLOOMING ONION




Source of Recipe


Sam the cook at the Everett Outback.


Recipe Introduction


My friend Sam, who was a cook for the Everett Outback gave me this recipe right after he quit and befor they hired him back with a raise. Since this is a two part recipe the first part is in the ingredients and the sauce is in the text.


List of Ingredients




Blooming Onion

1 egg beaten
1 cup milk
1 cup flour
1 ½ teaspoon salt
1 ½ teaspoon cayenne pepper
½ teaspoon black pepper
¼ teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon cumin
1 giant Spanish onion (3/4 pound or more)
Oil for deep-frying

Beat egg and combine with milk in bowl big enough to hold onion. In separate bowl, combine flour, salt, peppers, oregano, thyme and cumin; set aside.

To cut the onion, first slice ¾ to 1 inch off top and bottom. Remove papery skin. Use a thin knife to hollow out a 1 inch diameter core through the middle of onion. Now, use a very sharp, large knife to slice the onion across the diameter to create the “petals” of the onion. Slice through center of the onion to about ¾ of the way down. Turn onion 90 º and slice again, making an “X” across the onion with the first slice. Keep slicing the sections in half, very carefully, until you’ve cut the onion 16 times. Do not cut down to the bottom. The last 8 slices are very difficult: just use a steady hand and don’t worry if your onion doesn’t look like a perfect flower.

Spread petals of the onion apart. Dip in egg-milk mixture, then coat it liberally with the dry ingredients. Again spread petals and sprinkle dry coating between them. Dip back into egg-milk mixture and into dry coating again. Let stand 15 minutes in the refrigerator while oil is heating.

In deep-fryer , heat oil to 350º. Make sure oil covers onion completely when it fries. Fry onion right side up for 10 minutes or until it turns brown. Remove from oil and drain on rack or paper towels. Place small dish in center of onion.
Makes 2-4 appetizer servings.


Recipe



Dipping Sauce

½ cup mayonnaise
2 teaspoons ketchup
2 tablespoons cream-style horseradish
¼ teaspoon paprika
¼ teaspoon dried oregano
dash black pepper
dash cayenne pepper

In small bowl, combine mayonnaise, ketchup, horseradish, paprika, salt, oregano and peppers; mix well, cover and store in refrigerator until needed.