Post by chief_cook2 on Apr 3, 2003 10:01:09 GMT -6
Dipping Sauce
1/2-cup mayonnaise
2 teaspoons ketchup
2 tablespoons cream-style horseradish
1/4-teaspoon paprika
1/4-teaspoon salt
1/8-teaspoon dried oregano
Dash ground black pepper
Dash cayenne pepper
The Onion
1 egg
1 cup milk
1 cup all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons cayenne pepper
1 teaspoon paprika
1/2 teaspoon ground black pepper
1/4 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon cumin
1 jumbo sweet yellow or white onion (3/4 pound or more)
Vegetable oil for frying
Prepare the dipping sauce by combining all of the ingredients in a
small bowl. Keep the sauce covered in your refrigerator until needed.
Beat the egg and combine it with the milk in a medium bowl big enough
to hold the onion. In a separate bowl, combine the flour, salt,
peppers, paprika, oregano, thyme, and cumin. Now it's time to slice
the onion - this is the trickiest step. First slice 3/4 inch to 1 inch
off the top and bottom of the onion. Remove the papery skin. Use a
thin knife to cut a 1-inch diameter core out of the middle of the
onion. Now use a very sharp, large knife to slice the onion several
times down the center to create the "petals" of the completed onion.
First slice through the center of the onion to about three-fourths of
the way down. Turn the onion 90 degrees and slice it again in an "x"
across 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 a little hairy, just use a steady hand
and don't worry if your onion doesn't look like a perfect flower.
It'll still taste good. Spread the "petals" of the onion apart. The
onion sections tend to stick together, so you'll want to separate them
to make coating easier. To help separate the "petals" plunge the onion
into boiling water for 1 minute, and then into cold water. Dip the
onion in the milk mixture, and then coat it liberally with the dry
ingredients. Again separate the "petals" and sprinkle the dry coating
between them. Once you're sure the onion is well coated, dip it back
into the wet mixture and into the dry coating again. This double
dipping makes sure you have a well-coated onion because some of the
coating tends to wash off when you fry. Let the onion rest in the
refrigerator for at least 15 minutes while you get the oil ready.
Heat oil in a deep fryer or deep pot to 350 degrees F. Make sure you
use enough oil to completely cover the onion when it fries. Fry the
onion right side up in the oil for 10 minutes or until it turns brown.
When the onion has browned, remove it from the oil and let it drain on
a rack or paper towels. Open the onion wider from the center so that
you can put a small dish of the dipping sauce in the center. You may
also use plain ketchup.
1/2-cup mayonnaise
2 teaspoons ketchup
2 tablespoons cream-style horseradish
1/4-teaspoon paprika
1/4-teaspoon salt
1/8-teaspoon dried oregano
Dash ground black pepper
Dash cayenne pepper
The Onion
1 egg
1 cup milk
1 cup all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons cayenne pepper
1 teaspoon paprika
1/2 teaspoon ground black pepper
1/4 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon cumin
1 jumbo sweet yellow or white onion (3/4 pound or more)
Vegetable oil for frying
Prepare the dipping sauce by combining all of the ingredients in a
small bowl. Keep the sauce covered in your refrigerator until needed.
Beat the egg and combine it with the milk in a medium bowl big enough
to hold the onion. In a separate bowl, combine the flour, salt,
peppers, paprika, oregano, thyme, and cumin. Now it's time to slice
the onion - this is the trickiest step. First slice 3/4 inch to 1 inch
off the top and bottom of the onion. Remove the papery skin. Use a
thin knife to cut a 1-inch diameter core out of the middle of the
onion. Now use a very sharp, large knife to slice the onion several
times down the center to create the "petals" of the completed onion.
First slice through the center of the onion to about three-fourths of
the way down. Turn the onion 90 degrees and slice it again in an "x"
across 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 a little hairy, just use a steady hand
and don't worry if your onion doesn't look like a perfect flower.
It'll still taste good. Spread the "petals" of the onion apart. The
onion sections tend to stick together, so you'll want to separate them
to make coating easier. To help separate the "petals" plunge the onion
into boiling water for 1 minute, and then into cold water. Dip the
onion in the milk mixture, and then coat it liberally with the dry
ingredients. Again separate the "petals" and sprinkle the dry coating
between them. Once you're sure the onion is well coated, dip it back
into the wet mixture and into the dry coating again. This double
dipping makes sure you have a well-coated onion because some of the
coating tends to wash off when you fry. Let the onion rest in the
refrigerator for at least 15 minutes while you get the oil ready.
Heat oil in a deep fryer or deep pot to 350 degrees F. Make sure you
use enough oil to completely cover the onion when it fries. Fry the
onion right side up in the oil for 10 minutes or until it turns brown.
When the onion has browned, remove it from the oil and let it drain on
a rack or paper towels. Open the onion wider from the center so that
you can put a small dish of the dipping sauce in the center. You may
also use plain ketchup.