Awesome Blossom -- with Dip

Title:
Awesome Blossom -- with Dip

Yield:
1 Serving

Categories:
Appetizers,
Dips




Ingredients:





     1    Sweet onion; texas, vidalia


     1    Walla walla or maui


     1    Water


     1    Egg; beaten


     2 tb Flour


     1 c  Cracker crumbs


     1    Or coating mix


     1    Oil; for deep frying





------------------------------------DIP------------------------------------


   1/2 c  Mayonnaise


   1/2 c  Sour cream


   1/2 c  Thousand island dressing


     2 tb Horseradish; grated





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


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


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


 toward root, stopping about 1/2 inch 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 hot water


 and immerse into ice water, to help the opening. Drain well by turning


 opside 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 mix in paper bag, add onion and shake gently to


 coat. Refrigerate for 1 hour before deep frying in oil to golden brown, 3


 to 5 minutes. Cooked onion may be kept for a time in warm oven. The


 "Outback Steakhouse" serves this with a delicious hot-hot sauce to dunk'


 in. They also add hot spices to the flour and/or coating mix.