Tangy Onion Flowers Recipes

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

Ingredients

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

CRISPY ONION FLOWERS

Crispy Onion Flowers image

Provided by Sandra Lee

Categories appetizer

Time 50m

Yield 4 flowers

Number Of Ingredients 10

Ingredients

Vegetable oil, for frying
3 cups all-purpose flour
2 packs ranch buttermilk salad dressing mix
4 large Vidalia onions
2 boxes tempura batter mix
2 cups soda water, chilled
2 cups low-fat mayonnaise
1 pack sun-dried tomato pesto sauce mix
4 tablespoons ketchup
Hot pepper sauce (recommended: Tabasco)

Steps:

Heat oil to 375 degrees F in a deep-fryer or a large, heavy Dutch oven (oil should come no more than halfway up the sides of the pan).
Combine flour and ranch dressing mix in a shallow bowl. Set aside.
Cut about 1/2 inch off the tops of the onions and peel them. Cut 12 vertical slices until you almost reach the bottom of the onion (do not cut all the way through). Remove the center of each onion. Don't throw away!
In a second bowl, mix tempura batter with chilled soda water. Don't over-stir; batter should be slightly lumpy. Dredge each onion in seasoned flour, shaking to remove excess flour. Dip in tempura batter and make sure to spread "petals" apart to get an even coating of batter.
Carefully place 1 onion in fryer. Fry for about 2 to 3 minutes or until golden. Remove and carefully ensure that petals are separating, using a utensil to help spread them if necessary. Recoat onion with batter and return to oil for about another 5 minutes. Remove from oil and drain on paper towels. Repeat with remaining onions.
Serve hot.
To make the dip, mix all ingredients in a bowl, adding hot sauce to taste. Serve with onion blooms.

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