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Name: Onion Blossoms
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Oil for deep-fat frying; 1/2 c Mayonnaise; 1/2 c Sour cream; 1 tb Chili powder; 1 1/4 c Flour; 2 lg Sweet onions unpeeled; 2 1/2 ts Cajun seasons divided; 1 c milk

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INGREDIENTS

Oil ; for deep-fat frying
1/2 c Mayonnaise
1/2 c Sour cream
1 tb Chili powder
1 1/4 c Flour
2 lg Sweet onions ; unpeeled
2 1/2 ts Cajun seasons ; divided
1 c milk

Servings

INSTRUCTIONS

From: Lori Erickson Date: Sat, 18 May 1996 19:59:04 -0600 Last week or so someone requested this recipe. It isnt from the Applebees but hopefully will work. I havent tried it but its from the Taste of Home magazine and so far everything Ive made from there have been wonderful. Enjoy. Leaving the root end intact, peel the outer skin of the onion. Cut a small slice off the top. Starting at the top of the onion and on one side, make a cut downward toward the root end, stopping 1/2 inch from the bottom. Make additional cuts 1/8 inch from the first until there are cuts completely across top of onion. Turn the onion a quarter turn so the slices are horizontal to you. repeat the cuts 1/8 inch apart from each other until there is a checkerboard pattern across entire top of onion. In a small bowl, make dip by combining mayonnaise, sour cream, chili powder and 1 1/2 teaspoons Cajun seasoning. Mix well and set asside. In a 1 gallon plastic bag, combine flour and remaining Cajun seasoning. Place milk in a small bowl. Coat the cut onion in flour, then dip into milk and back into the flour mixture. Fry in enough oil to cover onion at 350^ for 5 minutes or until golden, turning once. Remove from oil; place on serving plate. Discard the very center of the fried onion blossom. Place a few poonfuls of dip into the center of blossom and serve immediately. Recipe By : Liars Pub (Bossier City, LA) Posted to Master Cook Recipes List, Digest #90

NOTES

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Onion Blossoms

Oil for deep-fat frying
1/2 c Mayonnaise 
1/2 c Sour cream 
1 tb Chili powder 
1 1/4 c Flour 
2 lg Sweet onions unpeeled
2 1/2 ts Cajun seasons divided
1 c milk

From: Lori Erickson <lori@inet.dmc.ad12.k12.co.us>    Date: Sat, 18 May 1996 19:59:04 -0600    Last week or so someone requested this recipe.  It isnt from the Applebees  but hopefully will work. I havent tried it but its from the Taste of Home  magazine and so far everything Ive made from there have been wonderful.  Enjoy.    Leaving the root end intact, peel the outer skin of the onion.  Cut a small  slice off the top.  Starting at the top of the onion and on one side, make  a cut downward toward the root end, stopping 1/2 inch from the bottom. Make  additional cuts 1/8 inch from the first until there are cuts completely  across top of onion. Turn the onion a quarter turn so the slices are  horizontal to you. repeat the cuts 1/8 inch apart from each other until  there is a checkerboard pattern across entire top of onion. In a small  bowl, make dip by combining mayonnaise, sour cream, chili powder and 1 1/2  teaspoons Cajun seasoning. Mix well and set asside. In a 1 gallon plastic  bag, combine flour and remaining Cajun seasoning. Place milk in a small  bowl.  Coat the cut onion in flour, then dip into milk and back into the  flour mixture.  Fry in enough oil to cover onion at 350^ for 5 minutes or  until golden, turning once. Remove from oil; place on serving plate.  Discard the very center of the fried onion blossom. Place a few poonfuls of  dip into the center of blossom and serve immediately.    Recipe By     : Liars Pub (Bossier City, LA)    Posted to Master Cook Recipes List, Digest #90

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Nutrition

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Serving Size: 1 Serving (310g)
Recipe Makes: 4

Calories: 508
Calories from Fat: 226 (44%)

Amt Per Serving		% DV

	Total Fat 25.1g	33 %
	Saturated Fat 5.7g	28 %
	Monounsaturated Fat 6.6g
	Polyunsanturated Fat 11.1g
Cholesterol 27.7mg		9 %
Sodium 475.4mg		16 %
Potassium 343mg		9 %
Total Carbohydrate 64.7g		19 %
	Dietary Fiber 3.4g	14 %
	Sugars, other 61.3g
Protein 7.9g		11 %
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.

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Calories per serving: 508

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