Print Friendly Recipe
- From Top Secret Restaurant Recipes
- Debbie Greening
Serves/Makes:2 or more as an appetizer
- Dipping Sauce:
- 1/2 cup (125 ml) mayonnaise
- 2 tsp (10 ml) ketchup
- 2 tbsp (30 ml) cream-style horseradish
- 1/4 tsp (1 ml) paprika
- 1/4 tsp (1 ml) salt
- 1/8 tsp (1 ml) dried oregano
- Dash ground black pepper
- Dash cayenne pepper
- The Onion:
- 1 egg
- 1 cup (225 ml) milk
- 1 cup (225 ml) all-purpose flour
- 1-1/2 tsp (7 ml) salt
- 1-1/2 tsp (7 ml) cayenne pepper
- 1 tsp (5 ml) paprika
- 1/2 tsp (2 ml) ground black pepper
- 1/4 tsp (1 ml) dried oregano
- 1/8 tsp (1 ml) dried thyme
- 1/8 tsp (1 ml) cumin
- 1 jumbo sweet yellow or white onion (3/4 lb (.3 kg) or more)
- vegetable oil for frying
- Prepare the dipping sauce by combining all the ingredients in a small bowl.
- Keep the sauce covered in your refrigerator until needed.
- Beat the egg and combine it with the milk in a medium bowl big enough to
- hold the onion.
- 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 (30 C.) 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.
- To help separate the "petals," plunge the onion into boiling water for 1 minute, and then into cold water.
- 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 (175 C.).
- Make sure you use enough oil to completely cover the onion as 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 ketchup.
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