Recipe Categories
Sides & Veg
Onions

Lynn's Blooming Onion

1  large red onions (3/4 pound or more) 
1  egg 
1  cup milk 
1  cup flour 
1 1/2  teaspoons salt 
1 1/2  teaspoons cayenne pepper 
1/2  teaspoon black pepper 
1/4  teaspoon oregano 
1  pinch thyme 
1  pinch cumin 
 oil (for frying) 

1. Beat egg and combine with milk in a bowl big enough to hold the onion without spilling.

2. In a separate bowl, mix flour, salt, pepper, oregano, thyme and cumin.

3. Peel onion, and slice off about 1/2-1 inch off of both ends.

4. Remove a 1 inch core from the center.

5. Slice the onion with an onion blossom cutter, or if you don't have one of those, slice the onion into 16 equal vertical slices---being very careful not to cut all the way to the bottom (leave about 1/4 inch or more at the bottom) Separate"petals" of the onion.

6. Dredge onion in egg, then in flour mixture, shaking off excess.

7. Dredge in egg again, and again in the flour mixture--again, shaking off excess.

8. Allow onion to rest 15 minutes in the refrigerator.

9. Heat oil (enough to cover onion) to 350º.

10. Fry the onion right side up in the oil for 10 minutes or until golden.

11. Drain on paper towels and serve with dipping sauce.

Dipping Sauce

1/2  cup mayonnaise 
2  teaspoons ketchup 
2  tablespoons creamed horseradish 
1/4  teaspoon paprika 
1/4  teaspoon salt 
1  pinch oregano 
1  pinch pepper 
1  pinch cayenne