BLOOMING ONIONS RECIPE RECIPES

Steps:

• 1. Make the Dipping Sauce: In a medium bowl, whisk the sour cream with the mayonnaise, horseradish, garlic powder, paprika, salt and pepper to combine. Set aside. 2. Make the Onions: Slice an onion in half vertically, but don't cut all the way through to the base. The idea is to keep the bottom intact. Turn the onion 45 degrees, slice vertically again and repeat until you end up with what looks like little rectangles of onion, still attached at the base. Repeat with the remaining onions. 3. Loosen the onions a little by wiggling them around to separate the pieces slightly and create space between them. Place the buttermilk in a shallow dish and then add the onions to it. Toss well and massage the onions to get the buttermilk into the score marks. 4. In a medium-size shallow dish, whisk the flour with the salt, pepper, garlic powder, cayenne and baking powder to combine. 5. Heat 3 inches of oil in a wide pot over medium-high heat until it reads 350�F on a thermometer. 6. Working one at a time, remove an onion from the buttermilk and dredge fully in the flour mixture, working again to make sure the breading gets into the score marks. 7. Working in batches, fry the onions until they're golden and crisp, flipping them over halfway through cooking, about 8 to 10 minutes. Set the cooked onions on paper towels to absorb the excess oil. 8. Serve immediately with the dipping sauce.

Steps:

• Combine all of the dip ingredients in a bowl, cover and refrigerate.
• Slice the onion (see Cook's Note). Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs, milk and 1 cup water.
• Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the "petals." Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour.
• Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil.
• Fill a large deep pot with at least 3 inches of the oil, leaving 2 inches of space at the top. Heat the oil over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels. Season with salt and serve with the dip.