* 1 giant onion, the larger, the better
* 1-2 eggs, depending on the size of the onion
* 1 cup flour, put some hot water into it, seasoned with pepper, paprika, oregano, thyme and cumin, chili, and any spices you prefer; stir everything throughly
[edit] Steps
1. Cut off the top of the onion, remove the skin. Cut a "X" over the onion, and turn it 90 degree, cut another "X". Keep doing it until you cut at least 10-16 times. Remember to leave the bottom intact, otherwise the flower will be destroyed. After doing this, cut the core out of the center.
2. Put the onion into an iced water for 2 minutes, then carefully spread the onion petals apart.
3. Pour oil into a cooking pot. The oil should be enough to cover the whole onion, preheat the oil at medium-to-high level fire.
4. Put the onion into the egg, and into the flour mixture. Make sure every petal is fully coated.
5. Deep fry the onion now. At the beginning, the oil must be hot enough to fix up the onion coating, but within 20 seconds, you should turn the fire to the lowest level, or the onion will be burnt. Fry it around 8-10 minutes.
6. When the onion becomes deep brown, take it up, and turn your fire back to the highest fire. When the oil is hot enough, put the onion back for less than 20 seconds. The higher heat can extrude excess oil from the onion and its coating.
7. Remove the onion from the oil. Hang it for a while until the excess oil has drained off. Pour some salt and pepper into the fried onion.
8. Put your dipping source in a small dish, put it at the middle of the blooming onion.
=-09787 | Mar 20, 2009
Create a Picture Perfect Flowering Onion
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How to Make a Fried Onion Blossom
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Enfield's on the scent of great roses
27.09.11
Novelist and broadcaster Edward Enfield may be best known for his interesting observations on old age and travel and for being the father of comedian Harry Enfield, but he’s also an skilled in the garden, particularly when it comes to roses.
With 50 years of gardening endure under his belt in the garden of the house he has lived in throughout that time, set in three-quarters of an acre in West Sussex, he now shares some of his horticultural experiences in his latest reserve, Growing To A Ripe Old Age.
For a while, he became obsessed with roses, he admits, joining the Grand National Rose Society (RNRS) and entering his roses in the Billingshurst Show.
“Roses can become an fixed idea, a mania, a disease, and I caught it. Some of the madder members (of the RNRS) refer to themselves by the totally frightful sobriquet of ‘rosarians’, and while I never went as far as that, I went appealing far.
“I got all the society’s books and used to sit up late into the endlessly with catalogues of roses, planning and re-planning beds of strange shapes with roses of different combinations to go in different parts of the garden.”
7 Sep 2007 ... I want to make a blooming onion like you can get at Outback ... What this requires is a sharp knife and a steady hand. Use a LARGE onion, ...
Make a Blooming Onion |⺠Blooming Onion is an appetizer served at some restaurants. It consists of one large fried Vidalia onion which is cut to resemble a ...
Could you please give me the recipe for the blooming flower onion, I have just got back from the States and whilst I was there I bought the special cutter ...
5 posts - 4 authors - Last post: 25 Aug 2007i watched a video how to make a bloomin onion from a chef at the outback, first off it is put in the powdered mixture first, ...
I have always liked esoteric fried battered onion rings. Something about the frangible fried outer coating that reveals a plushy, squishy, kind onion slice hiding within. It’s a first-rate cartel that always gets my salivary glands active. But I had never heard of a “blooming onion” and when we spotted several spectacular looking plates of what appeared to be particularly cut, battered and low-fried onions, we traced our way to the kiosk that was selling them at the Annual Hampton Careen Seafood Fete .
They start with these great, scarily unchangeable virginal onions, Deo volente vidalias, but more probably ethical extra substantial and day by day sized yellow/waxen onions that they kept pulling out of mountainous wholesale sacks. They unseat the outer layers of hull, and cut the eliminate end, compelling woe to licence as much of that end of the onion integral, so that the sliced onion doesn’t root split. Then a exceptional scathing gizmo is second-hand to slice the onion from the top, making what are now almost “petals” of a massive bud, such as a obese chrysanthemum, perhaps.
Some distress is needed to protect that the onions are well sliced… interpretation incomprehensible enough cuts but not too preoccupied that the onion falls asunder except for. There were several onions that failed the cut, and were set aside for other purposes, I gathered.
The custom cut onions were then dipped into a clout and coated with cornmeal and carefully placed into a extensive fryer filled with hot vegetable oil. After several minutes, only as they started to crack fair-haired brown, they were extracted and piled onto a plating, and some mayonnaise based dipping sauces were provided. I put forward ketchup, however.
They tasted very nearly the same to onion rings, but even-handed a extraordinary shape. And frankly, I have no hypothesis how any one human being could eat such a tremendous serving of bosom buddy onions… This administer could far have served 4 people!
A la carte: Nucleus-shaped Valentine's cake easy to makeAnother goal is to bake a jelly roll cake and cut hearts using a imposingly heart-shaped cookie cutter. How should I make chocolate humanitarianism cutouts to decorate the top of a cake? The easiest chocolate to use is the melting wafers designed for bon-bons making.and more »
