A Bloomin' Onion

Title:
A Bloomin' Onion

Yield:
6 Servings

Categories:
Appetizers,
Vegetables




Ingredients:





     1    Water; ice


     1    Water; boiling


     4    Eggs; beaten


     2 tb Flour


     1 c  Cracker crumbs






 Select a well-rounded onion. Peel outer skin off. Leave root intact and cut


 off any hanging roots. Using a small, sharp knife, divide onion into four


 sections by making 2 cuts crosswise, beginning at the top and cutting


 toward root, stopping about 1/2" away. Cut each section twice. Place onion


 in bowl of enough boiling water to cover it and leave for 5 minutes. The


 sections, or petals, will begin to open. Remove onion from water and


 immerse into ice water, which will further the opening. Drain well by


 turning upside down on paper towel. Put flour into paper bag, add onion and


 shake gently to coat with flour. Roll floured onion in beaten egg to cover.


 Put cracker crumbs or coating in bag, add onion, and shake gently to coat.


 Refrigerate 1 hour before deep frying in oil to golden brown, 3 to 5


 minutes. Cooked onion can be kept for a time in warm oven.


 


 Posted to MM-Recipes Digest V4 #134 by Connie Robertson 


 on May 15, 1997