Ingredients Jump to Instructions ↓

  1. 1 Sweet onion; Texas - Vidalia

  2. Walla Walla or Maui

  3. Water

  4. 1 Egg - beaten

  5. 2 tablespoons 30ml Flour

  6. 1 cup 146g / 5.1oz Cracker crumbs

  7. OR coating mix

  8. Oil - for deep frying

  9. Dip-

  10. 1/2 cup 118ml Mayonnaise

  11. 1/2 cup 118ml Sour cream

  12. 1/2 cup 118ml Thousand island dressing

  13. 2 tablespoons 30ml Horseradish - grated

Instructions Jump to Ingredients ↑

  1. Select a well-rounded onion. Peel outer skin off. Leave root intact; cut off any hanging roots. Using small, sharp knife, 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.

  2. 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 upside down on paper towel. Put flour into paper bag, add onion and shake gently to coat with flour.

  3. 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.

  4. 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.


Send feedback