1. Take a small to medium onion and cut the top off (about 1/4th of the onion). 2. Peel away the outer skin but leave the root on. 3. With a knife cut wedge shapes in it. 4. But here's the trick -- take two wooden cooking spoons and rest the onion between them root down. 5. Now slice wedges into the onion as you would cut a pizza. 6. Doing this keeps the onion together at the base therefore allowing a bloomin onion result. 7. Gently (with a knife) separate the sections from one another. 8. Fry each one for a minute or so (depends on the size of the onion). 9. These small onions will open up quickly and cook quickly so please understand this takes a little practice. 10. Once its bloomin take it out of the grease and season it lightly with creole seasoning or cajun spice. 11. You could also add remolade or rosette sauce on top to finish it. 12. Variation: You can also batter them by mixing 1 cup of Bisquick and 1/2 cup of cornstarch in 2 cups of milk. 13. Make a paste first with a little milk before adding all the milk. 14. Soak the onions for about 30 minutes then dust them with flour and seasoning. 15. Open the onion a little as you do it. 16. Let the onions sit at least 5 minutes before frying. ---------------------------------------------------------------------------
Nutrition
Ingredients
