Onion Lovers...I got this recipe for you and yours to share with love. It's the blooming Onion. Lot of taste and crispy onions dip in a creamy sauce.
How To Make The Dip For the Onion:
2 tablespoons mayonnaise
2 tablespoons sour cream
1 1/2 teaspoons ketchup
1/2 teaspoon Worcestershire sauce
1 tablespoon drained horseradish
1/4 teaspoon paprika
Pinch of cayenne pepper
Salt and black pepper to taste
Combine all of the dip ingredients in a bowl, cover and refrigerate.
1 large sweet onion, such as Vidalia (about 1 pound)
2 1/2 cups all-purpose flour
1 teaspoon cayenne pepper
2 tablespoons paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 black pepper
2 large eggs
1 cup whole milk
1 gallon canole oil
salt to taste
Directions For Blooming Onion
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, and milk.
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.
Heat the oil in a large deep pot 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.
(Watch video blow on how to slice the onion)