Tuesday, August 07, 2012

Blooming Onion



I love a challenge…. And to make a blooming onion… looked like quite a challenge. So when we recently had a family dinner, I decided to conquer my fear and take on one big Vidalia onion.



First put together the dry ingredients: flour, cayenne pepper, paprika, thyme, and cumin.

Heat the oil until it reaches 350 degrees. You will need enough oil to cover the onion while it cooks.

Cut the onion in quarters until you have sixteen cuts. Be very careful not to cut the root of the onion. I was a little too careful and should have cut it deeper so work with it. Once the onion is cut, separate the petals to loosen up the onion.




In a deep bowl, mix eggs and milk. Whisk in a cup of water.

Now the fun part. Place the onion in a bowl, cut side up. Pour the flour mixture on top, making sure to get the flour into all the petals. Next put a plate on top of the bowl and shake to distribute the flour even further.  I tried to put the flour in a Ziploc bag but was unable to cover the onion as good as this method.

Next, dip the onion, cut side down into the egg mixture.

Repeat the flour step and shake the flour onto the onion thoroughly.

While the oil is heating, place the onion in the fridge to let it set up.


When the oil reaches 375 degrees, lower the onion carefully into the oil, cut side down. Adjust the oil temperature to keep the oil at 350 degrees.  After three minutes, turn the onion and cook for another three minutes. Drain on paper towels….




Now you have a Blooming Onion. Dip with your favorite sauce, we used a horseradish southwest sauce.



Blooming Onion (Adapted from Food Network)
  • 1 large sweet onion, such as Vidalia
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon cayenne pepper
  • 2 tablespoons paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground cumin
  • Freshly ground black pepper
  • 2 large eggs
  • 1 cup milk
  • 1 cup of water
  • 1 gallon vegetable or corn oil
  • Kosher salt
 

1 comment:

  1. We've wanted to make this forever, but I am a scaredy-cat when it comes to frying and rarely do. Must get my husband, aka assistant chef, to do this for me. Can't wait to try it.

    Marcia

    ReplyDelete

Comments are such a treasure. Please share your thoughts, I would love your feedback.

Cynthia