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Onion Blossoms

 Onion Blossoms
An Onion Blossoms—whole onions cut to resemble a flower and then deep-fried—were the talk of the town when served at a popular local festival in northwestern Louisiana. Steve Watkins of Liar's Pub in Bossier City shares his restaurants recipe—Jeanne Bennett, Minden, Louisiana
4 ServingsPrep/Total Time: 20 min.


  • 2 large sweet onions, unpeeled
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon chili powder
  • 2-1/2 teaspoons Cajun seasoning, divided
  • 1-1/4 cups all-purpose flour
  • 1 cup 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 in. from
  • the bottom. Make additional cuts 1/8 in. from the first until there
  • are cuts completely across top of onion.
  • Turn the onion a quarter turn so the slices are horizontal to you.
  • Repeat the cuts 1/8 in. apart from each other until there is a
  • checkerboard pattern across entire top of onion.
  • In a small bowl, make dip by combining the mayonnaise, sour cream,
  • chili powder and 1-1/2 teaspoons Cajun seasoning; set aside.
  • In a 1-gal. plastic bag, combine flour and remaining Cajun seasoning.
  • Place milk in a small deep bowl. Coat the cut onion in flour, then
  • dip into milk and back into the flour mixture.
  • Fry in enough oil to cover onion at 375° for 5 minutes or until

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Onion Blossoms (continued)

Directions (continued)

  • golden, turning once. Remove from oil; place on serving plate.
  • Discard the very center of the fried onion blossom. Place a few
  • spoonful of dip in the center of blossom and serve immediately.
  • Yield: 4 appetizer servings.