The Outrageous Onion

• One very large (preferably sweet - I like to use Vadalia or Maya Sweets) onion, top sliced off and peeled, leaving root intact.
• 2 cups (475 ml) flour
• 1 tbsp (15 ml) paprika
• 2 tbsp (30 ml) Lawry's seasoned salt
• 1 tbsp (15 ml) pepper (white preferred)
• 2 tbsp (30 ml) onion powder
• 1 tbsp (15 ml) cayenne
• 1 tbsp (15 ml) garlic salt
• 1 tsp (5 ml) sugar
• Sprinkle of dried basil
• 1/2 cup (125 ml) sour cream
• 2 tsp (10 ml) mayonnaise
• 2 tsp (10 ml) prepared horseradish
• 1/2 small garlic clove, finely minced

1. Cut down through onion in half-inch crossing pattern.
2. Place in ice-water bath for 24 hours or overnight.
3. Drain.
4. Chefs prepare the item on a vertical cutting tool, the onion blossom machine, specifically designed for the task, but you can do it at home using a sharp chef's knife, taking care not to cut all the way through the onion.
5. Dredge with onion flour (see recipe above).
6. Coat with egg wash made with four eggs and two cups flour(or scale down).
7. Dredge thoroughly again in onion flour.
8. Place in a deep fryer, bottom side up, for 4 minutes or until golden brown; turn over and fry for another 2 to 3 minutes.
9. Drain upside down for one minute.
10. Cool slightly.
11. Remove onion core with corer or sharp paring knife.
12. Garnish (if you wish) and serve with BBQ sauce or Dipping Sauce
13. Combine the sour cream, mayonnaise, horseradish and garlic in a bowl and mix well.
14. May be prepared up to 2 days in advance and stored, covered, in the refrigerator.

onion, flour, paprika, salt, pepper, onion, cayenne, garlic, sugar, basil, sour cream, mayonnaise, horseradish, garlic

Taken from online-cookbook.com/goto/cook/rpage/000D97 (may not work)