Crispy Onion Flowers Recipes

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CRISPY ONION BLOSSOM



Crispy Onion Blossom image

Provided by Trisha Yearwood

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 17

1 medium Vidalia onion (3/4 to 1 pound)
Kosher salt and freshly ground black pepper
1 cup buttermilk
1/2 teaspoon hot sauce
3/4 cup mayonnaise
3 tablespoons extra hot horseradish
1 tablespoon yellow mustard
1 lemon, juiced
1 tablespoon Cajun seasoning
2 cups all-purpose flour
1/4 cup cornstarch
1 tablespoon dried parsley
1 tablespoon Cajun seasoning
1/2 teaspoon ground mustard
Kosher salt and freshly ground black pepper
3 quarts vegetable oil
2 large eggs

Steps:

  • For the onion: Trim the stem end of the onion by slicing off 1/2 inch. Peel off and discard any onion skin. Trim the root end of the onion to remove any hair or dirt. Put the onion on a cutting board root-end up. Leaving 1/2 inch uncut around the root end, make 4 vertical cuts evenly spaced around the onion. Continuing this action, make 3 cuts in each quadrant of the onion to create 16 "petals" evenly spaced around the onion root.
  • Put the onion stem-side up in a medium bowl and sprinkle with some salt and pepper. Mix the buttermilk and hot sauce in a measuring cup and pour over top of the onion. Allow the onion to rest in the buttermilk mixture for 30 minutes.
  • For the dipping sauce: Meanwhile, whisk together the mayonnaise, horseradish, mustard, lemon juice and Cajun seasoning in a small mixing bowl. Set aside. (See Cook's Note.)
  • For the breading: Use a mixing bowl that is wide enough to accommodate the onion blossom, and be sure to have a plate that fits over the bowl. Whisk together the flour, cornstarch, dried parsley, Cajun seasoning and ground mustard. Season with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.
  • Pour the vegetable oil into a large, heavy-bottomed stockpot. Preheat the oil to 375 degrees F over medium-high heat (the oil will drop in temperature when the onion is added, so adjust the heat as needed to maintain 360 degrees F). Line a baking sheet with paper towels.
  • Remove the onion from the buttermilk mixture and allow any excess to drip off. Crack the eggs into the buttermilk mixture and whisk to combine.
  • Place the onion into the seasoned flour, root-end up. Put the plate on top of the bowl to cover the opening, then invert the bowl and plate, holding them together and gently shaking to ensure that the onion is evenly coated in the seasoned flour. Invert again right-side up and remove the plate. Lift the onion out and shake to remove any excess flour.
  • Place the onion into the egg mixture root-side down, being sure that it is fully submerged. Remove the onion and allow any excess liquid to drip off. Place the onion back into the seasoned flour and repeat the shaking process for a second time to ensure that all petals are evenly breaded.
  • Carefully lower the breaded onion, root-side down, into oil. Fry until evenly golden brown and crispy, 5 to 6 minutes. Lift the onion out of the hot oil and place on the lined baking sheet. Sprinkle with salt and serve immediately with the dipping sauce.

CRISPY ONION



Crispy onion image

Goes with everything! I always have a jar on my dining table at home. Great garnish for Asian soups, noodles, salads, etc.

Provided by ambernova

Categories     Onions

Time 25m

Yield 1 serving(s)

Number Of Ingredients 3

shallot (as many as your frying pan can hold)
cooking oil, for deep frying
salt

Steps:

  • Slice the shallots VERY THINLY-- cut them in half and julienne your way through-- Heat oil in frying pan-- chuck the shallots in the very hot oil until they turn brown and crunchy-- be sure that there's significant colour change but careful that they don't burn!
  • Drain the shallots, place on a plate over paper towel to take out excess oil, and sprinkle with salt.
  • When they cool, store in an airtight jar.

Nutrition Facts :

ROASTED RED ONION FLOWERS



Roasted Red Onion Flowers image

You'd think grown-ups wouldn't have to share this beautiful side dish, but the onions' crispy sweetness makes them pretty irresistible to kids.

Provided by Laurie David

Categories     Onion     Appetizer     Side     Vegetarian     Fall     Spring     Summer     Winter     Healthy     Oscars     Kidney Friendly     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6-8

Number Of Ingredients 5

6 medium red onions or sweet onions (such as Walla Walla), skin on, roots intact
6 tablespoons olive oil, divided
Salt (smoked is delicious here)
Herbs-either a few bay leaves or a few sprigs of rosemary and thyme
Freshly ground black pepper

Steps:

  • Preheat oven to 350°.
  • Make a total of 4 vertical cuts in each onion to create 8 wedges still attached at the root end.
  • Drizzle a little of the olive oil into a baking dish, then arrange onions root end down.
  • Spoon remaining olive oil into and around onions. Sprinkle generously with salt, getting some into the center of the onions. Toss in herbs.
  • Roast for 40 minutes. Rearrange onions so that their petals open, and drizzle with a few spoonfuls of the caramelized onion juices from the pan. Roast until onions are tender on the inside with crispy bits on their outer petals, about 20 minutes longer. Season with pepper and more salt to taste. Serve hot or at room temperature as a side dish, or as dinner with a good cheese and a green salad.

TANGY ONION FLOWERS



Tangy Onion Flowers image

If you love onions, you'll love the aroma and taste of these wonderfully seasoned flowers!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h20m

Yield 4

Number Of Ingredients 8

4 medium onions, (each 4 to 5 ounces)
Vegetable oil
1/4 cup balsamic or cider vinegar
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano leaves
1 tablespoon packed brown sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup seasoned croutons, crushed

Steps:

  • Heat coals or gas grill for direct heat. Peel onions; cut 1/2-inch slice from top of each onion and leave root end. Cut each onion from top into 8 wedges to within 1/2 inch of root end. Gently pull wedges apart.
  • Brush four 12-inch squares of heavy-duty aluminum foil with vegetable oil. Place 1 onion on each square; loosely shape foil around onion. Sprinkle onions with vinegar, oregano, brown sugar, salt and pepper. Wrap foil securely around onions.
  • Cover and grill onions 4 inches from medium heat 50 to 60 minutes or until very tender. To serve, sprinkle croutons over onions.

Nutrition Facts : Calories 90, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg

DEEP-FRIED BLOOMING ONION RECIPE BY TASTY



Deep-fried Blooming Onion Recipe by Tasty image

Here's what you need: sweet onion, milk, eggs, flour, garlic powder, paprika, pepper, salt, canola oil, sour cream, mayonnaise, ketchup, worcestershire sauce, salt, pepper, paprika

Provided by Tasty

Categories     Snacks

Yield 4 servings

Number Of Ingredients 16

1 sweet onion, large
1 ½ cups milk
2 eggs
1 ½ cups flour
1 ½ tablespoons garlic powder
1 tablespoon paprika
2 teaspoons pepper
1 tablespoon salt
3 cups canola oil
2 tablespoons sour cream
2 tablespoons mayonnaise
1 ½ tablespoons ketchup
1 ½ tablespoons worcestershire sauce
1 ½ teaspoons salt
1 teaspoon pepper
1 tablespoon paprika

Steps:

  • Cut the top of an onion and place it cut-side down.
  • Using a sharp knife make 4 ½-inch (11.5 cm) cuts then go back and make 3 cuts in between each quarter.
  • Flip the onion over and coax apart its layers or "petals". In a medium bowl, combine the eggs and the milk.
  • In large bowl combine flour, paprika, oregano, salt, garlic powder, and black pepper.
  • Place the onion in it, coating every petal with egg wash.
  • Place the onion in the dry mixture coating every petal.
  • Coat the onion in the egg wash and dry mixture one more time.
  • Heat canola oil to 375ºF (190ºC) in a deep-fryer or dutch oven.
  • Place onion in the freezer for 10 minutes.
  • With tongs add the onion to the oil for 2 minutes or until it is browned and crispy.
  • Move onion to plate covered in paper towels and allow to drain for 5 minutes.
  • Meanwhile, in a small bowl combine sour cream, salt, pepper, paprika, mayonnaise, Worcestershire sauce, and ketchup.
  • Nutrition Calories: 3341 Fat: 338 grams Carbs: 68 grams Fiber: 3 grams Sugars: 9 grams Protein: 16 grams
  • Enjoy!

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