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Buttermilk Blooming Onion

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  • Serves

    4

Ingredients

Buttermilk Blue Cheese Dip

  • ½ cup (120 ml) buttermilk
  • ½ cup (120 ml) sour cream
  • ¼ cup (60 ml) Stilton blue cheese
  • 1 tsp (5 ml) paprika
  • 1 tsp (5 ml) ground black pepper
  • 1 tbsp (15 ml) chopped fresh parsley
  • 1 tbsp (15 ml) maple syrup
  • 1 small red onion, finely chopped

Buttermilk Blooming Onion

  • 1 large white or Vidalia onion
  • 2 cups (480 ml) all-purpose flour
  • 1 tsp (5 ml) paprika
  • 1 tsp (5 ml) cayenne
  • ½ tsp (3 ml) dried thyme
  • ½ tsp (3 ml) dried oregano
  • ½ tsp (3 ml) cumin
  • 1 tsp (5 ml) garlic powder
  • 1 tsp (5 ml) salt
  • 1 tsp (5 ml) ground black pepper
  • 2 eggs, beaten
  • 1 cup (240 ml) buttermilk
  • vegetable oil, for frying
  • buttermilk blue cheese dip (see recipe)

Directions

  1. In a mixing bowl, combine all ingredients and whisk together.
  2. Transfer to a serving bowl, refrigerate and reserve for plating.

Buttermilk Blooming Onion

  1. In a large dish, mix together flour, spices, salt and pepper.
  2. In a separate mixing bowl, whisk together eggs and add buttermilk.
  3. Peel the onion, and cut off the top so it’s flat, but leave the bottom root intact.
  4. Keeping the root down on the cutting board, cut 2 perpendicular incisions down the flesh of the onion, without cutting through the root.
  5. Then, cut 2 incisions down each quarter of the onion, without cutting through the root.
  6. This will create 12 sections of ‘petals’ in the onion, while still holding together in 1 piece.
  7. Place the onion on a large plate, and spoon the dry spice mixture over the flesh of the onion.
  8. Once the onion is properly coated, dip the onion flesh side down in the egg and buttermilk mixture.
  9. Once properly coated once again, remove egg from wet mixture and sprinkle the excess flour and spice mix over the onion.
  10. Heat frying oil to 350F.
  11. Carefully lift the onion with a metal spatula or tongs, and lower into the hot oil until the onion is covered.
  12. Cook for 7-8 minutes, or until onion segments are golden brown and crispy.
  13. Remove onion from hot oil, and place on a paper towel to drain excess liquid.
  14. Serve hot, with buttermilk blue cheese dip on the side.
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