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- Here is a version I like prepared by the Canyons restaurants.
- Loral (Kountry cookin')
Serves/Makes:4 or more
- One very large (preferably sweet - I like to use Vadalia or Maya Sweets) onion, top sliced off and peeled, leaving root intact.
- Onion Flour Recipe:
- 2 cups (475 ml) flour
- 1 tbsp (15 ml) paprika
- 2 tbsp (30 ml) Lawry's seasoned salt
- 1 tbsp (15 ml) pepper (white preferred)
- 2 tbsp (30 ml) onion powder
- 1 tbsp (15 ml) cayenne
- 1 tbsp (15 ml) garlic salt
- 1 tsp (5 ml) sugar
- Sprinkle of dried basil
- Horseradish Dip Recipe:
- 1/2 cup (125 ml) sour cream
- 2 tsp (10 ml) mayonnaise
- 2 tsp (10 ml) prepared horseradish
- 1/2 small garlic clove, finely minced
- Cut down through onion in half-inch crossing pattern.
- Place in ice-water bath for 24 hours or overnight.
- Chefs prepare the item on a vertical cutting tool, the onion blossom machine, specifically designed for the task, but you can do it at home using a sharp chef's knife, taking care not to cut all the way through the onion.
- Dredge with onion flour (see recipe above).
- Coat with egg wash made with four eggs and two cups flour(or scale down).
- Dredge thoroughly again in onion flour.
- Place in a deep fryer, bottom side up, for 4 minutes or until golden brown; turn over and fry for another 2 to 3 minutes.
- Drain upside down for one minute.
- Cool slightly.
- Remove onion core with corer or sharp paring knife.
- Garnish (if you wish) and serve with BBQ sauce or Dipping Sauce
- Horseradish Dip:
- Combine the sour cream, mayonnaise, horseradish and garlic in a bowl and mix well.
- May be prepared up to 2 days in advance and stored, covered, in the refrigerator.
- To get a pink tint you might want to try adding a little beet juice.
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