- 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.