Print Friendly Recipe
- From The Liar's Pub, Bossier City, Louisiana
- 2 large sweet onions, unpeeled
- 1/2 cup (125 ml) mayaonnaise
- 1/2 cup (125 ml) sour cream
- 1 tbsp (15 ml) chili powder
- 2-1/2 tsp (12.5 ml) Cajun seasoning, divided
- 1-1/4 cups (300 ml) all-purpose flour
- 1 cup (225 ml) milk
- Oil for deep-fat frying
- Leaving the root end intact, peel the outer skin of the onion.
- Cut a small slice off the top.
- Starting at the top of the onion and on one side, make a cut downward toward the root end, stopping 1/2 inch from bottom.
- Make additional cuts 1/8 inch from the first until there are cuts completely across the top of the onion.
- Turn the onion a quarter turn so the slices are horizontal to you.
- Repeat the cuts 1/8 inch apart from each other until there is a checkerboard pattern across the entire top of onion.
- In a small bowl, make dip by combining mayonnaise, sour cream, chili powder and 1-1/2 tsp (7 ml) Cajun seasoning.
- Mix well and set aside.
- In a 1 gallon (3.8 ltr) plastic bag, combine flour and remaining Cajun seasoning.
- Place milk in a small deep bowl.
- Coat the cut onion in flour, then in milk and back into flour.
- Fry in enough oil to cover onion 350 degrees (175 C.) for 5 minutes, turning once.
- Remove from oil; place on serving plate.
- Discard the very center of the fried onion blossom.
- Place a few spoonfuls of dip into the center of blossom and serve immediately.
- I have not tried this recipe yet, but it sounds just like the recipe that
originated at the Outback Steakhouse.
|Email This To A Friend
Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.