My eating habits will be my kids habits that is why I put so much emphasis on what I eat. Although I am veggie, I am also a person who loves sublime tastes and regional cuisine, but I admit it is difficult to stay always true to your own principles. Each day I browse tens of pages looking for an inspiration, and once in a while I find something tempting. That’s the case now.
The Blooming Onion recipe. I’ve found it on one Portuguese website after hours spend on looking for an English version, but I didn’t manage to. This dish or rather appetizer, isn’t healthy although, the base of it is a one of the best vegetable – an onion. It is cut the way to resemble a blooming flower, but it is deep fried in the end. Despite this fact, each time I look at it I feel my stomach and taste buds yell after it. Usually I am not that easy to succumb to food cravings but with this battered, onion blossom…
Sure, this onion ‘mum could be just an inspiration for preparing it healthier, cooked or steamed, but I personally, would rather stay with this original recipe (making the dip lighter). Blooming Onion is commonly called Australian Onion, however, it is almost unknown in Australia and is rarely served outside the United States.
Have you already started to look for the biggest onion in your greengrocers? I am so curious of your impressions after serving it to your family or friends. Do not hesitate to share it with us on facebook!
What you need:
- A sharp knife
- Frying pan (deep enough to deluge the whole onion)
- A big plate
- Two, big dishes for flour and eggs
- A small dish for your dip (it needs to be placed in the middle of an onion)
Supplies / ingredients:
- One egg
- One cup of milk
- One cup of flour
- 1 1/2 teespoons of salt
- 1 1/2 teaspoons cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon of herbs to taste
- 2 big onions
- Canola oil for taste
Take the largest onion you managed to buy. Cut off the opposite side of the root, somewhere between half and three quarters of the onion (the closer to the half, the easier it gets).
Peel the onion and cut off the root and flush under cold water then dry.
With a large, sharp knife, make cuts at right angles, like a pizza, but instead of 8 bits, make at least 16 and ideally 32 cuts. Be careful not to cut through the onion, stopping these cuts about 2 cm before reaching the base.
To let her become flower-shaped drop the onion buds down, opening it (leave for two hours in the refrigerator it will speed up the process).
Mix the flour with the salt, peppers and thyme. Sprinkle the onion with flour in enough quantity to get in between the buds of onion. Remove the excess.
Dip the top down in the milk mixture and eggs and again add flour and remove excess (step 7). Now it is ready for frying.
Put enough oil into the frying pan to submerge the onion. Bring oil to high temperature. With the help of a skimmer, put the onion top down and fry for 2 minutes. Turn it and fry for another two minutes, turn it over and fry another 2 minutes.
Remove it. Pat dry with paper towel and place it on the plate.
Secure the center with a fork, and with a sharp knife, remove the the inside to make a place for a dip dish.
Now put the dip inside and enjoy the taste of this Onion Blossom.