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The Outrageous Onion
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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.
  • Drain.
  • 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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