CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Blooming onion

Charlene's
recipe box

Printview my recipes
this recipe viewed 19 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: side dish
    Prep Time:       Cook Time:       Total Time:  

1 egg
1 cup milk
1 cup all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons cayenne pepper
1/2 teaspoon ground black
1/4 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon cumin
1 giant Spanish onion (3/4 pound or more)
Vegetable oil for frying pepper

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, 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.
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. 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 ranch dressing.



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Blooming Onion Dip
   by blkittle








Blooming Onion Chicken Tenders
   by suemunzlinger



Ingredients: 1 package of chicken tenders, I had 8 in my package Buttermilk * note 1 cup of flour 1/2 teaspoon or more of chili powder 1/4 teaspoon onion powder 1/2 teaspoon of ga




Blooming Onion Dipping Sauce
   by charlene8819



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 peppe




Blooming Herb Bread
   by sgre52160



20 ounces, weight bread flour (all purpose is okay, too) - about 4 cups 8 ounces, fluid water 4 ounces, fluid melted butter with chopped herbs of choice. We like chives, rosemary or thyme. 2 teaspo





view more member recipes
About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.