Try this Blooming Onion--With Dip recipe, or contribute your own.
Suggest a better descriptionSelect a well-rounded onion. Peel outer skin off. Leave root intact; cut off any hanging roots. Using small, sharp fnife, divide onion into four sections by making 2 cuts crosswise, beginning at the top and cutting toward root, stopping about 1/2 inch away. Cut each section twice. Place onion in bowl of enough boiling water to cover it and leave for 5 minutes. The sections, or "petals" will begin to open. Remove onion from hot water and immerse into ice water, to help the opening. Drain well by turning opside down on paper towel. Put flour into paper bag, add onion and shake gently to coat with flour. Roll floured onion in beaten egg to cover. Put cracker crumbs or coating mix in paper bag, add onion and shake gently to coat. Refrigerate for 1 hour before deep frying in oil to golden brown, 3 to 5 minutes. Cooked onion may be kept for a time in warm oven. The "Outback Steakhouse" serves this with a delicious hot-hot sauce to dunk in. They also add hot spices to the flour and/or coating mix. Posted to MC-Recipe Digest by Walt Gray
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Serving Size: 1 Serving (989g) | ||
Recipe Makes: 1 | ||
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Calories: 2278 | ||
Calories from Fat: 1394 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 154.9g | 207 % | |
Saturated Fat 31.7g | 158 % | |
Monounsaturated Fat 39.9g | ||
Polyunsanturated Fat 71.3g | ||
Cholesterol 350mg | 108 % | |
Sodium 4261mg | 147 % | |
Potassium 1009.4mg | 27 % | |
Total Carbohydrate 203.3g | 60 % | |
Dietary Fiber 8.7g | 35 % | |
Sugars, other 194.6g | ||
Protein 27.1g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2278
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