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Outback Steakhouse calls it a "Bloomin'
Onion", others have their own cute names … by any name it's a
colossal, hot, grease-dripping, artery-choking wonder. After
every time I eat one, I am heard to exclaim "that was wonderful,
but never again!" And then, next time I see one on the menu …
well, you know what happens. In the middle of a profusion of
overseasoning (why will they ruin a perfectly good onion
or french fry with some dopey "cajun seasoning" mix?) I prefer
my onion blossom plain and simple. Cutters as seen at right are
widely available, but any cook worthy of the name should be able
to manage one with a good knife.
 4
very large yellow onions, preferably Vidalia or Texas Sweet
Batter:
1/3 Cup Cornstarch
1½ Cup Flour
2 teaspoons Paprika
1 teaspoon Salt
½ teaspoon Pepper
24 ounces Beer
Seasoned Flour:
2 Cups Flour
½ teaspoon Salt
½ teaspoon Pepper
¼ teaspoon Cayenne pepper (optional)
Mix cornstarch, flour, and seasonings until well blended. Add
beer, mix well. Cut about ¾" off top of onion and peel. Cut
onion into 12 to 16 vertical wedges, but do not cut through
bottom root end. Remove about 1" of petals from center of onion.
Dip onion in ice cold water and it will open up into "petals."
Shake dry, then dip it into seasoned flour and remove excess by
shaking. Dip in batter to coat thoroughly. Gently place in fryer
basket and deep-fry at 375° to 400° 1½ minutes. Turn over, and
fry an additional 1½ minutes. Drain on paper towels.
Place onion upright in shallow bowl
and remove center core with circular cutter or apple corer, or
with knife. Serve hot with Creamy Chili Sauce or other dip.
Creamy Chili Sauce
1 pint Mayonnaise
1 pint Sour cream
½ cup Chili sauce
½ teaspoon Cayenne pepper
EXTRA HOT AND SPICY ONION BLOSSOM DIP
Combine ½ cup Catalina dressing and
¼ cup salsa in blender. Blend on high speed about 10 seconds
just until smooth.
CHUNKY ONION BLOSSOM DIP
Stir together ½ cup salsa, 1/3 cup
1000 Island dressing, 2 tb sweet pickle relish (with some of the
relish juice) and a dash of Tabasco.
BLUE CHEESE DIP
Combine ¼ c crumbled blue cheese, 1
8oz bottle ranch dressing and ¼ teaspoon garlic powder. Stir in
2 tablespoons mayonnaise.
My favorite dip: Indonesian
sweet-hot chili sauce.
Reprinted here with permission of
Wayne Keyser From the CDRom "On
the Midway"
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