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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 24 |
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THE ULTIMATE ONION BLOOM This recipe came from an estate sale. I obtained it when I purchased the family collection from the McBride Estate in Austin, Texas in 1994. Ingredients:
3 cups cornstarch |
1-1/2 cups flour |
2 teaspoons garlic salt |
2 teaspoons paprika |
1 teaspoon salt |
1 teaspoon pepper |
24 ounces beer |
2 cups flour |
4 teaspoons paprika |
2 teaspoons garlic powder |
1/2 teaspoon pepper |
1/4 teaspoon cayenne pepper |
6 colossal onions |
oil as needed |
sauce |
1 pint mayonnaise |
1 pint dairy sour cream |
1/2 cup chili sauce |
1/2 teaspoon cayenne pepper. |
Directions:
1. Combine cornstarch, flour and seasonings then add beer and mix well.
2. Combine flour, paprika, garlic powder and cayenne pepper.
3. Cut about 3/4 off tops of onions and peel.
4. Cut into 16 vertical wedges but do not cut through bottom of the onions.
5. Remove about 1” petals from center of onion then soak in ice water 15 minutes.
6. If onion petals do not separate and bloom cut petals slightly deeper.
7. Dip cut onion in seasoned flour mixture and remove excess by shaking.
8. Dip into batter and remove excess by gently shaking.
9. Separate petals to coat thoroughly with beer batter.
10. Gently place onion in fryer basket and deep fat fry at 375 for 1-1/2 minutes.
11. Turn over and fry an additional 1–1/2 minutes until golden brown.
12. Repeat with remaining onions then drain well on paper towels.
13. Place onion upright in shallow bowl and serve with sauce.
14. To make sauce combine all ingredients then place one cup in center of each bloom and serve.
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