Description:

Here is a version I like prepared by the Canyons restaurants.

Source:

Loral (Kountry cookin')

Serves/Makes:4 or more

Ingredients

• 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

Preparation

• 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.

Comments

To get a pink tint you might want to try adding a little beet juice.