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Kate Heyhoe

Kate's Global Kitchen

 

Blooming Onions

by Kate Heyhoe

 

Dear Kate,

I have been looking all over for a recipe for blooming onions and can't find it anywhere. I was hoping you could help point me in the right direction or if you had a great recipe.

Thank you,

A4COWBOYS@(removed)

 

Giddyup, Cowboys!

Get your bloomin' onions here! For this recipe you'll need a deep fat fryer and some large bowls for dredging the onions in flour and then in the batter. Serve the blooming onion on a plate lined with a paper towel to absorb excess grease, and place a small bowl of the Creamy Chili Sauce in the middle of the onion for dipping.

Onion

Kate Heyhoe
The Global Gourmet

Blooming Onions Recipe

Yield: 4 to 6 servings

3 cups cornstarch
1-1/2 cups flour
2 teaspoons garlic salt
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
24 ounces beer
4 to 6 Colossal onions, 4" diameter or larger
Seasoned Flour as needed (see below)
oil for deep frying
Creamy Chili Sauce: 1 quart (recipe below)

Mix cornstarch, flour and seasonings until well-blended. Add beer; mix well. Cut about 3/4-inch off top of onion; peel onion.

Cut into onion 12 to 16 vertical wedges, but do not cut through bottom (root end). Remove about 1-inch of "petals" from center of onion.

Dip cut onion in seasoned flour and remove excess by shaking; dip in batter and remove excess by gently shaking. Separate "petals" to coat thoroughly with batter. Mix batter after standing to blend ingredients.

Gently place in fryer basket and deep-fry at 375 to 400 degrees F for 1-1 /2 minutes. Turn over and fry 1 to 1-1 /2 minutes longer or until golden brown.

Drain on paper towels. Place onion upright in shallow bowl and remove center core with circular cutter or apple corer. Serve hot with Creamy Chili Sauce.

Seasoned Flour: Combine 2 cups flour, 4 teaspoons paprika and 2 teaspoons garlic powder, 1/2 teaspoon pepper and 1/4 teaspoon cayenne pepper; mix well.

Creamy Chili Sauce

Combine 1 pint each mayonnaise and dairy sour cream, 1/2 cup chili sauce and 1/2 teaspoon cayenne pepper; mix well.

Recipe Source:
National Onion Association

Photo courtesy Stokes Seeds

 

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This page originally published as a Global Gourmet Today column in 1998.

Copyright © 2007, Kate Heyhoe. All rights reserved.

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This page modified January 2007


 


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