- Details
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Parent Category: Recipes
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
DIP-
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
fnife, 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, or "petals" will begin to open.
Remove onion from hot water and immerse into ice water, to
help the opening. Drain well by turning opside down on paper
towel. 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.
The "Outback Steakhouse" serves this with a delicious
hot-hot sauce to dunk' in. They also add hot spices to the
flour and/or coating mix.
