I am looking for an onion bloosm recipe with sauce to ..please?

Answer 1

This is my VERY OWN homemade recipe. Enjoy!



You'll need a very deep pot, and a lot of oil if you don't have a deep fryer.

1 large white onion...
Cut off the sprout end, and peel. Slice downward all around the onion about 1/3 inch between slices. Do not cut off the other end.
You may need to remove a bit of the core if it doesn't seperate well, but it will seperate some while you're battering it.

Batter...
1 1/2 cups flour
1/2 cup corn meal
1/4 cup paprika
2 tbsp garlic salt
1 tsp black pepper

Mix all above well, and meanwhile mix...

1 egg and 2 cups beer (or milk or water). Pour into flour mixture, mis together and coat onion well.

Drop the onion very gently into very hot oil. To test your oil, sprinkle a bit of batter into it. If it sizzles and floats it's ready. If it gets too brown too quick, it's too hot.

Fry for about 6 to 9 minutes, or until golden brown. Drain on a rack fo a minute or two.

For your dip sauce, mix 1/2 cup mayo with about 2 tbs. prepared horseradish.

Answer 2

Onion Blossom
Serves: 4
Preparation time: 30 min.
Cooking time: 15 min.

Ingredients
Vegetable oil for frying
1 large Vidalia onion
3 cups cold water
2 large eggs, lightly beaten
1/2 cup beer or club soda
1/2 cup milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cayenne pepper

Step 1 - Preheat oil in a large sauce pan to 375' F. Peel onion and cut off the bottom, leaving a flat surface. Cut into 3/4-inch wedges, but do not cut all the way through.

Step 2 - Soak onion in ice cold water until wedges open, about 20 minutes; drain and pat dry. Mix eggs, beer and milk in a medium bowl. Mix flour and baking powder in a separate bowl.

Step 3 - Dip onion in egg mixture, then into flour mixture. Dip again into egg mixture then flour mixture, making sure onion is well coated.

Step 4 - Place onion in hot oil. Deep-fry until golden brown and tender, about 15 minutes; drain on paper towels. Place onion on a serving plate. Sprinkle with salt and cayenne pepper.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Horseradish Cream Sauce
Yield: approximately 1-1/4 cups

1 cup sour cream
1/4 cup grated fresh horseradish
1 tablespoon Dijon mustard
1 teaspoon white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2-3 weeks.

Answer 3

Here's one I just found, hope it works :)

Onion Blossom

Vegetable oil for frying


1 large Vidalia onion


3 cups cold water


2 large eggs, lightly beaten


1/2 cup beer or club soda


1/2 cup milk


2 cups all-purpose flour


1 teaspoon baking powder


1/2 teaspoon salt


1/2 teaspoon cayenne pepper


SERVES 4


Step 1

Preheat oil in a large sauce pan to 375' F. Peel onion and cut off the bottom, leaving a flat surface. Cut into 3/4-inch wedges, but do not cut all the way through.

Step 2

Soak onion in ice cold water until wedges open, about 20 minutes; drain and pat dry. Mix eggs, beer and milk in a medium bowl. Mix flour and baking powder in a separate bowl.

Step 3

Dip onion in egg mixture, then into flour mixture. Dip again into egg mixture then flour mixture, making sure onion is well coated.

Step 4

Place onion in hot oil. Deep-fry until golden brown and tender, about 15 minutes; drain on paper towels. Place onion on a serving plate. Sprinkle with salt and cayenne pepper.

Dipping Sauce
1/2 cup sour cream
2 tablespoons catsup
1/2 teaspoon mccormick seasoning salt
1/8 teaspoon red peppers
1 1/2 teaspoons fresh horseradish
1/4 teaspoon paprika

Combine together

Answer 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large sweet onions -- unpeeled
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon chili powder
2 1/2 teaspoons Cajun seasons -- divided
1 1/4 cups flour
1 cup milk
oil for deep-fat frying

Leaving the root end intact, peel the outer skin of the onion. Cut a small
slice off the top. Starting at the top of the onion and on one side, make a
cut downward toward the root end, stopping 1/2 inch from the bottom. Make
additional cuts 1/8 inch from the first until there are cuts completely across
top of onion. Turn the onion a quarter turn so the slices are horizontal to
you. repeat the cuts 1/8 inch apart from each other until there is a
checkerboard pattern across entire top of onion. In a small bowl, make dip by
combining mayonnaise, sour cream, chili powder and 1 1/2 teaspoons Cajun
seasoning. Mix well and set asside. In a 1 gallon plastic bag, combine flour
and remaining Cajun seasoning. Place milk in a small bowl. Coat the cut
onion in flour, then dip into milk and back into the flour mixture. Fry in
enough oil to cover onion at 350^ for 5 minutes or until golden, turning once.
Remove from oil; place on serving plate. Discard the very center of the fried
onion blossom. Place a few poonfuls of dip into the center of blossom and
serve immediately.

Answer 5

This is the recipe I like.

http://rds.yahoo.com/_ylt=A0oGkkC9VSBF4wcBUehXNyoA;_ylu=X3oDMTE3OXBsaHR2BGNvbG8DdwRsA1dTMQRwb3MDMQRzZWMDc3IEdnRpZANCMTAxXzExNw--/SIG=13esdkpr6/EXP=1159833405/**http%3a//www.recipetrove.com/component/option,com_mtree/task,viewlink/link_id,122/Itemid,26/