| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Appetizer |
1 |
Servings |
INGREDIENTS
| 1 |
|
Sweet onion; Texas, Vidalia, Walla Walla or Maui |
|
|
Water |
| 1 |
|
Egg; beaten |
| 2 |
tb |
Flour |
| 1 |
c |
Cracker crumbs or coating mix |
|
|
Oil; for deep frying |
| 1/2 |
c |
Mayonnaise |
| 1/2 |
c |
Sour Cream |
| 1/2 |
c |
Thousand Island Dressing |
| 2 |
tb |
Horseradish; grated |
INSTRUCTIONS
DIP
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.
Posted to MC-Recipe Digest by Walt Gray <waltgray@mnsinc.com> on Mar 03,
1998
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