THE DIP
select a well rounded onion. peel out skin off. leave root intact; 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 the root, stopping about 1/2 inch away. cut each section twice.
Place onion in bowl of enough boiling water to cover it and leave it for 5
minutes. the sections, or "petals" will begin to open. remove onion from
hot water and immerse into ice waaer, to help 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 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 mintues. 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.
Typos by Kath and Stu Pickell
http://www.cyberspc.mb.ca/~pickell/recipe.html
Posted to MM-Recipes Digest V3 #323
Date: Sun, 24 Nov 1996 20:02:35 -0500
From: Walt Gray <waltgray@mnsinc.com>
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