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Blooming Onion




Source of Recipe


Norma


List of Ingredients




Prep Time: 40 minutes plus "chilling" and standing time.
Cooking time: 6 minutes per batch

Onions should be 8 to 10 oz. each---batter/flour recipes for 4 onions
Cook in 3 to 4 Quarts of vegetable oil.

The secret to making your Onion BLOOM is to soak it overnight in ice
water, once the "petals" have been cut.

To Cut:

1. Cut one inch from the top of the onion, peel, leaving "root end"
intact. With sharp knife, cut each onion in 4 equal wedges then cut
each wedge in half, being careful NOT to cut through root end.
2. With small sharp knife, cut each wedge in half again (without cutting
through root end), to form "petals". Place onion in bowl . Cover with
ice water and refrigerate overnight.
3. Remove onions from water. Let drain (root side up) 15 minutes. With
small knife, cut away center petals, leaving a one inch circle.
Carefully separate petals, being careful not to break apart.
(onion willlook "floppy.) Proceed with recipe directions.

Beer Batter:

1 1/4 cup all-purpose flour
1/2 cup cornstarch
2 teaspoons paprika
2 teaspoons salt
2 teaspoons freshly ground pepper
1/2 teaspoon chicken bouillon granules
1/2 teaspoon poultry seasoning
1 can (12 oz) beer
Mix all ingredients thoroughly,
adding beer last just before "dipping".
Whisk well.

Seasoned Flour Mix:

2 cups all-purpose flour
2 teaspoons paprika
1 teaspoon ground red pepper
1 teaspoon freshly ground pepper
1/2 teaspoon chicken bouillon granules
1/2 teaspoon poultry seasoning
Mix all these ingredients in a second bowl.

3 cups milk ( in a bowl large enough to dip onion)

Chili Sauce for "table dipping"

1/2 cup mayonnaise
2 Tablespoons Ketchup
1 tablespoon prepared horseradish
1/2 teaspoon hot pepper sauce
1/4 teaspoon freshly ground pepper
pinch of salt


Recipe



When ready to fry, fill a large dutch oven or deep fryer with enough oil
to be about 2/3 full. Heat oil on medium-high heat to 360 degrees F.
When onion has drained for the 15 min, dip FIRST in the seasoned flour
mix, twisting to make sure all the petals are well "coated". Shake off
excess. Now dip onion in the milk; shake lightly. Return onion to the
seasoned flour mixture,cut side UP. Separate petals and dust between each
petal, shake off excess.
Whisk beer batter again and dip onion in, CUT side UP, separating petals
and drizzling batter in between to coat. Transfer onion to wire rack
(placed over a plate) to let excess batter drain.
With tongs, carefully place onion (cut side up) in the hot oil and cook
until golden brown and onion is cooked through...about 6 min. MAKE SURE
ONION IS COMPLETELY IMMERSED IN OIL! Drain on paper towels.
Repeat for each onion.
Serve warm with the Chili Sauce. Enjoy!