Tangy Onion Flowers Recipes

CRISPY ONION FLOWERS

Steps:

• Heat oil to 375 degrees F in a deep-fryer or a large, heavy Dutch oven (oil should come no more than halfway up the sides of the pan).
• Combine flour and ranch dressing mix in a shallow bowl. Set aside.
• Cut about 1/2 inch off the tops of the onions and peel them. Cut 12 vertical slices until you almost reach the bottom of the onion (do not cut all the way through). Remove the center of each onion. Don't throw away!
• In a second bowl, mix tempura batter with chilled soda water. Don't over-stir; batter should be slightly lumpy. Dredge each onion in seasoned flour, shaking to remove excess flour. Dip in tempura batter and make sure to spread "petals" apart to get an even coating of batter.
• Carefully place 1 onion in fryer. Fry for about 2 to 3 minutes or until golden. Remove and carefully ensure that petals are separating, using a utensil to help spread them if necessary. Recoat onion with batter and return to oil for about another 5 minutes. Remove from oil and drain on paper towels. Repeat with remaining onions.
• Serve hot.
• To make the dip, mix all ingredients in a bowl, adding hot sauce to taste. Serve with onion blooms.

ROASTED RED ONION FLOWERS

Steps:

• Preheat oven to 350°.
• Make a total of 4 vertical cuts in each onion to create 8 wedges still attached at the root end.
• Drizzle a little of the olive oil into a baking dish, then arrange onions root end down.
• Spoon remaining olive oil into and around onions. Sprinkle generously with salt, getting some into the center of the onions. Toss in herbs.
• Roast for 40 minutes. Rearrange onions so that their petals open, and drizzle with a few spoonfuls of the caramelized onion juices from the pan. Roast until onions are tender on the inside with crispy bits on their outer petals, about 20 minutes longer. Season with pepper and more salt to taste. Serve hot or at room temperature as a side dish, or as dinner with a good cheese and a green salad.

BLOOMING ONION

Steps:

• Make the dipping sauce: Combine mayonnaise, ketchup, horseradish, paprika, 1/4 teaspoon salt, 1 dash black pepper, and 1 dash cayenne pepper in a small bowl and refrigerate it until needed.
• Beat egg and combine it with milk in a bowl large enough to hold the onion. In another bowl, combine flour, salt, cayenne pepper, black pepper, garlic powder, thyme, oregano, and cumin.
• Prepare the onion: cut approximately 3/4 to 1 inch off of the top and bottom of the onion, remove skin. Remove the 1-inch diameter core from the middle of the onion. Using a large, sharp knife, slice down the center of the onion about 3/4 of the way down, turn 90 degrees and slice again. Keep slicing the sections in half, being careful not to cut to the bottom, until you have 16 sections. Spread the petals apart to make coating easier.
• Dip the onion in the milk, then coat well with the flour mixture. Separate the petals again and sprinkle the flour mixture between them. Once you have coated all of the petals well, dip it into the milk and into the flour mixture again. Place in the refrigerator for at least 15 minutes while you preheat the oil.
• Pour enough oil to cover the onion into a deep fryer or deep pot. Preheat the oil to 350 degrees F (175 degrees C).
• Fry the onion right side up in the oil for 10 minutes or until golden brown. Remove from oil and let drain in a rack or paper towels. Open the center of the onion wide so that you can put the small bowl of dipping sauce in the center.

GRILLED TANGY ONION FLOWERS

Steps:

• Heat coals or gas grill for direct heat. Peel onions; cut 1/2-inch slice from top of each onion and leave root end. Cut each onion from top into 8 wedges to within 1/2 inch of root end. Gently pull wedges apart.
• Brush four 18x12-inch pieces of heavy-duty foil with oil. Place 1 onion on each square; loosely shape foil around onion. Sprinkle onions with vinegar, oregano, brown sugar, salt and pepper. Wrap foil securely around onions.
• Cover and grill onions 4 inches from medium heat 50 to 60 minutes or until very tender. To serve, sprinkle onions with croutons.