Classic Onion Bloom
3 tablespoons cornstarch
1 1/2 cups flour
2 teaspoons garlic salt
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
2 12-ounce cans beer
2 cups flour
4 teaspoons paprika
3 teaspoons garlic powder
1/2 teaspoon black pepper
2-4 colossal onions, (4-inch in diameter or larger)
Oil, as needed
Creamy Chili Sauce (recipe follows)
For Beer Batter: Combine cornstarch, flour and seasonings. Add beer; mix well.
For Seasoned Flour: Combine ingredients and mix well.
Cut about 3/4-inch off top of onions and peel. Cut into 12 to 16 vertical wedges, but do not cut through bottom (root end) of the onions. Remove about 1-inch of “petals” from center of onion. Soak cut onions in ice water 10 to 15 minutes. If onion petals do not separate and “bloom,” cut petals slightly deeper.
Dip cut onion in seasoned flour mixture and remove excess by shaking; dip into batter and remove excess by gently shaking. Separate “petals” to coat thoroughly with beer batter. Allow onion to set right side up for 2 minutes once breaded. The batter and breading must merge. Using tongs, place onion upside down in oil and deep-fat fry at 375 degrees for 4-5 minutes, or until golden brown. Repeat with remaining onions. Drain right-side up on paper towels. Place onion upright in shallow bowl and serve with Creamy Chili Sauce, if desired. Makes 2-4 blooms.
Creamy Chili Sauce: combine 2 cups mayonnaise, 2 cups dairy sour cream, 1/2 cup chili sauce, and 1/2 teaspoon cayenne pepper. Spoon chili sauce into small cups. Place one cup in center of each bloom and serve. Makes 1 quart.
Recipe for the National Onion Association by Idaho-Eastern Oregon Onion Committee.