Title: Onion Blossoms - Bn 10/18/95
Categories: Appetizer Vegetable
Yield: 4 App servin

2	lg	Sweet onions; unpeeled
1/2	c	Mayonnaise
1/2	c	Sour cream
1	tb	Chili powder
2 1/2	ts	Cajun seasoning; divided
1 1/4	c	All-purpose flour
1	c	Milk
		Oil for deep-fat frying

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 the top of the onion. Turn the onion a quarter turn, so the cuts are horizontal to you. Repeat the cuts 1/8- inch apart from each other, until there is a checkerboard pattern across the entire top of the 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 aside.

In a one gallon plastic bag, combine flour and remaining Cajun seasoning. Place milk in a small, deep bowl. Coat the cut onion in flour, then dip into into milk and back into flour mixture. In enough oil to cover onion, fry at 350 degrees 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 spoonsful of the dip into the center of the blossom and serve immediately.

Yield: 4 appetizer servings.

Note: some recipes call for placing the cut onion in hot water for five minutes, then in ice water for a few minutes, then spreading the onion *gently* with fingers.

From R.A. Burbage of Cropwell, AL Recipe printed in _The Birmingham News_ 10/18/95. Typos by Jeff Pruett.

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