INGREDIENTS

INSTRUCTIONS

Select a well-rounded onion. Peel outer skin but leave root intact, cutting
off any hanging roots.  With ordinary paring knife, core out top third of
center. Angle knife for best results. Divide onion into four sections, by
making 2 cuts crosswise, beginning at the top and cutting toward the root,
stopping about 1/2-inch away. Cut each section twice again. 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 in ice water, which will further
the opening.  Drain well by turning upside down on a paper towel.
Put flour into paper bag (season with any seasonings you'd like--Cajun,
cayenne, plain ol' s&p, etc), add onion and shake gently to coat with
flour.  Beat egg and milk; roll floured onion in egg. Put cracker crumbs in
paper bag, add onion, and shake gently to coat. Refrigerate 1 hour before
deep frying to set the coating.
Heat oil to 375-380 degrees. If oil isn't hot enough, it will be greasy and
the batter may not stick.  If oil is too hot, outside will burn before
inside is cooked. Place onion petal-side DOWN in HOT oil or use a wire
basket.  Cook until golden brown, 3-5 minutes.
Cooked onion can be kept for a time in a warm oven. Serve with sauce made
of Russian dressing and horseradish.
From "Outback Cafe"
Posted to EAT-L Digest 27 Aug 96
Date:    Wed, 28 Aug 1996 06:43:41 -0400
From:    Eileen & Bob Holze <beck4@ASAN.COM>

A Message from our Provider:

“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”