Flowering Vidalia Onion

SUBMITTED BY: Gingiee PHOTO BY: Cheesecakemama

"This recipe is compared to the flowering onions you get in a steak house! It is a breaded vidalia onion fried to be crispy and served with a tangy sauce. A friend of mine gave me this recipe, I have brought it to several cook outs and get great compliments every time. Enjoy!"

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PREP TIME	20 Min
COOK TIME	10 Min
READY IN	1 Hr 15 Min
Original recipe yield 1 onion

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cayenne pepper
1/4 teaspoon dried thyme
1 egg, beaten
1 cup milk
1 large Vidalia or other sweet onion, peeled
1/2 cup creamy salad dressing (such as Miracle Whip™)
2 tablespoons prepared horseradish
2 teaspoons ketchup
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon dried oregano
1/4 teaspoon black pepper
1 quart vegetable oil for frying

DIRECTIONS

Whisk together the flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon cayenne pepper, and thyme in a bowl, and set aside. Whisk together the egg and milk in a separate small bowl, and set aside.
"Flower" the onion by cutting 1 inch off of the top of the onion, leaving the root intact. Make slices in the onion from top to bottom, 1/2 inch apart, making sure not to cut the roots. Gently separate the pieces of the onion making it look like a blossom. Dip the onion flower into the milk mixture, making sure to moisten all of the "petals". Coat the flower with the seasoned flour, and gently shake off any excess flour. Place the onion onto a plate, and refrigerate for 45 minutes.
Stir together the creamy salad dressing, horseradish, ketchup, paprika, 1/4 teaspoon salt, 1/4 teaspoon cayenne pepper, oregano, and 1/4 teaspoon black pepper to make the dipping sauce for the onion.
Heat the frying oil in deep-fryer to 350 degrees F (175 degrees C).
Fry the onion in the hot oil until the onion is tender on the inside, and crispy golden brown on the outside, 10 to 12 minutes. Drain upside down on a paper towel-lined plate for several minutes before serving with the sauce.

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REVIEWS

Reviewed on May 3, 2008 by Cheesecakemama

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

Cheesecakemama
May 3, 2008

This was a lot easier than I thought it would be and fun. I tried this one because it was on AR. This is very tasty and easy to make if you have a onion slicer (its like an apple one) you just put on onion and push down. I would recommend trying the ice bath with onion to get to bloom open more. I got mine to bloom but not quite as much as I had hoped. You want to make sure your grease is 350 and you want to fry it core down first then flip if your grease does not submerge the whole onion. DO cook for the 10 Min.. I thought mine was done at 7... but no, its not because it wont peel off to eat if not tender...We had a lot of fun making this. We only made one and I have left overs for another one. Dont skip the refrigeration part of the onion. THE DIP: Well lets just say you should put everything in the bowl excep the "horsey" and add it 1tsp at a time to your liking. I had pure horsradish and my son was making the dip, we ended up doubling everything but the horsey and it was still a little to much for us. Thank you for the recipe. Take a look at my pics and you will see the cutter I am talking about.

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This was a lot easier than I thought it would be and fun. I tried this one because it was on... MORE