BLOOMING ONION RECEPIE RECIPES

Steps:

• To make sauce: In a medium bowl, combine mayonnaise, ketchup, horseradish, 1/3 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon oregano, a dash ground black pepper and cayenne pepper; mix well. Keep sauce covered in refrigerator until needed.
• To make the batter: In a medium bowl, beat egg and add milk. In a separate bowl, combine flour, salt, cayenne pepper, paprika, ground black pepper, oregano, thyme and cumin; mix.
• To slice onion: slice 1 inch off of the top and bottom of the onion and 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 'petals': 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 the onion has been cut 16 times. Do not cut down to the bottom of the onion. (The last 8 slices will be difficult, be careful).
• Spread the 'petals' of the onion apart. To help keep them separate you could plunge the onion into boiling water for 1 minute and then into cold water.
• Dip the onion into the milk mixture and then coat it liberally with the flour mixture. 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 ensures you have a well-coated onion because some of the coating will wash off when you fry the onion.
• Heat oil in a deep fryer or deep pot to 350 degrees F (175 degrees C). 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.

Steps:

• Cut the top of the Sweet Onion (1).
• Lace the onion cut-side down, and, using a sharp knife, make 1/2-inch cuts in a circular motion to create "petals." Flip the onion over and, using your hands, begin coaxing apart its layers.
• In a large bowl, combine All-Purpose Flour (2 1/2 cup), Cayenne Pepper (1 teaspoon), Paprika (2 tablespoon), Dried Oregano (1/2 teaspoon), Salt (to taste), Garlic Powder (1 teaspoon) and Freshly Ground Black Pepper (to taste).
• Place the onion cut-side down in the bowl, cover with a plate, and shake to coat onion and each "petal."
• Meanwhile, in a separate medium bowl, mix large Large Egg (2) with Milk (1 cup). Dip onion in egg wash cut-side down; shake off excess egg wash and return onion to flour mixture to coat a second time. Shake off any excess flour.
• In a deep-fryer or a heavy Dutch oven, heat Corn Oil (as needed) to 375 degrees F (190 degrees C), adding enough oil so that the entire onion will be able to float.
• Meanwhile, in a separate bowl, combine dip ingredients until well-mixed. Set aside.
• In the deep-fryer or Dutch oven, add the onion cut-side down in the oil for 2-3 minutes, then carefully flip the onion and allow it to fry for an additional 2-3 minutes or until the batter is golden brown.
• Move it to a plate covered in paper towels to drain off excess oil and season with a little Seasoned Salt (1 teaspoon).
• Serve immediately with sauce.