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Sides & Veg
Onions

James's Blooming Onions

1 gallon vegetable oil for deep-frying
1 to 6 large  sweet onions (pick those that are as flat at the ends as possible rather than perfectly round onions)
Seasoned Flour (recipe follows)
Batter (recipe follows)
Creamy Chili Sauce (recipe follows)

Heat the oil in a large, deep, fat-fryer, or a deep, heavy kettle until the oil reaches 375 degrees F. (For true success and safety, a deep-fat/candy thermometer should be used.) Meanwhile, prepare the onions. Peel them, then cut a slice off the top to make a flat surface. Cut onion into quarters from top, to within 1/2-inch of the root base. Then cut the quarters into quarters, again being careful not to cut through the root base. (It is easiest to cut the smaller segments if you flip the onion over after first quartering it. Then insert the knife into the onion 1/2 inch below the root base and slice downward, holding the onion steady.)

Turn onions back over and gently spread slices apart to form petals.

Dip onions one at a time in seasoned flour, shaking to remove excess. Onions should be thoroughly, but lightly, floured.

Dip the onions in batter, moving vegetable around to be sure it is thoroughly covered. Drain petal side down on slotted spoon or spatula to let excess batter drip out.

TO COOK: Using a long-handled slotted spoon or strainer, and wearing oven mitts to protect against spatters, lower coated onion gradually into the 375 degree F oil, with onion base side down. Fry about 3 minutes, until light golden. (Fry one onion at a time so temperature of the oil doesn't drop too much.) Using the long-handled slotted spoon or strainer, remove the onion from the oil and place on paper towels. Cool slightly.

Using a knife and fork, carefully spread the petals as much as possible. With the strainer, lower the onion back into the hot oil, this time with the base side up, and the petals down. Deep-fry another 3 minutes or until golden brown. Remove to drain on paper towels, with the petals pointing up.

Repeat with remaining onions. Keep the cooked onions warm in a 200 degree F oven while frying the others.

Serve on a platter, either with a small cup of the Creamy Chili Sauce in the middle of each onion or with the sauce on the side.

SEASONED FLOUR: In a bowl, mix together 2 cups all-purpose flour, 4 teaspoons paprika, 2 teaspoons garlic powder, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon cayenne pepper.

BATTER: In a large bowl, thoroughly mix together 1/3 cup cornstarch, 1-1/2 cups all-purpose flour, 2 teaspoons garlic salt, 2 teaspoons paprika, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk in 24 ounces (2 12-ounce bottles or cans) of beer or ale; set aside.

CREAMY CHILI SAUCE: In a medium bowl, mix together 2 cups mayonnaise, 2 cups sour cream 1/2 cup bottled chili sauce and 1/2 teaspoon cayenne pepper.

TIPS FOR "BLOOMIN' MUMS":
1) Don't attempt this with a small deep-fat fryer.
2) A 10-inch diameter, 10-quart stockpot or similar kettle will make an adequate substitute.
3) Keep an open box of baking soda handy on the counter, just in case of a fire.
4) It's easier to make these if you slice
the top of the onion off to make a flat-top flower.
5) Since you'll be working with very hot oil, don't allow small children and pets to be in the vicinity during the frying.
6) Use utensils with long handles, and wear oven mitts when lowering onions into and removing them from the oil (if you have an Oriental-style bamboo and wire strainer, this would be a perfect time to use it).