The SuperBowl is right around the corner. And while I am not actually that interested in the game, I am interested in the food.
I remember when Outback Steakhouse first entered my field of vision. Their claim to fame was the bloomin’ onion. I love onion rings, and the bloomin’ onion is just another version of breaded, fried onion. But what if you could make bite sized version?
A little while ago, I wondered what would happen if you fried pearl onions to make an appetizer. I started to do some R&D.
What I found out was pretty tasty and fun.
I found that cipolline onions are the way to go rather than pearl onions. I found these in the regular grocery store.
First, I trimmed off the ends.
Next I sectioned the onion, (without cutting all way through the bottom) into 6 or 8 sections.
The next part is optional, but will make life so much easier. I dipped the onion into boiling water for just a few seconds.
This does two things: 1. it makes the skin just slide right off and 2. it helps to separate the sections and rings of the onion into “petals”
Next dip the onions into an egg/milk mixture. Try to get the mix down in between the “petals.” You might have to use your finger to separate them.
Next into a flour mixture. Again, you gotta work to get the flour down into the “petals.”
Then into the fryer. And back out again. While they fry, you can make this sauce to go with them.
The secret ingredient of the sauce is creamy horseradish. It really makes the sauce, so don’t skip it.
They are best served immediately. You just dip and pop the whole thing into your mouth. The best!
I found that the recipe will make about 1 1/2 to 2 pounds of these little onions.
Recipe Adapted from Allrecipes