Ultimate Onion Bloom

Yield: 24 servings, 6 blooms; 1 quart Creamy Chili Sauce

Ingredients

Beer Batter

• 3 cups cornstarch
• 1 1/2 cups all-purpose flour
• 2 teaspoons garlic salt
• 2 teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon pepper
• 24 ounces beer

Seasoned Flour

• 2 cups all-purpose flour
• 4 teaspoons paprika
• 2 teaspoons garlic powder
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 6 colossal onions (4 inches in diameter or larger)
• Oil, as needed

Creamy Chili Sauce

• 1 pint (2 cups) mayonnaise
• 1 pint (2 cups) dairy sour cream
• 1/2 cup chili sauce
• 1/2 teaspoon cayenne pepper

Instructions

Beer Batter

1. Combine cornstarch, flour and seasonings. Add beer; mix well.

Seasoned Flour

1. Combine ingredients and mix well.
2. Cut about 3/4 inch off top of onions and peel. Cut into 12 to 16 vertical wedges, but do not cut through bottom (root end) of the onions. Remove about 1 inch of "petals" from center of onion. Soak cut onions in ice water 10 to 15 minutes. If onion petals do not separate and "bloom," cut petals slightly deeper.
3. Dip cut onion in seasoned flour mixture and remove excess by shaking; dip into batter and remove excess by gently shaking. Separate "petals" to coat thoroughly with beer batter. Gently place onion in fryer basket and deep-fat fry at 375 degrees F for 1 to 1 1/2 minutes. Turn over and fry an additional 1 to 1 1/2 minutes longer until golden brown.
4. Repeat with remaining onions. Drain on paper towels. Place onion upright in shallow bowl and serve with Creamy Chili Sauce, if desired.

Creamy Chili Sauce

1. Combine all ingredients. Spoon chili sauce into small cups. Place one cup in center of each bloom and serve.

Attribution

Recipe and photo used with permission from: National Onion Association