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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Take a small to medium onion and cut the top off (about 1/4th of the onion). | 2. Peel away the outer skin but leave the root on. | 3. With a knife cut wedge shapes in it. | 4. But here's the trick -- take two wooden cooking spoons and rest the onion between them root down. | 5. Now slice wedges into the onion as you would cut a pizza. | 6. Doing this keeps the onion together at the base therefore allowing a bloomin onion result. | 7. Gently (with a knife) separate the sections from one another. | 8. Fry each one for a minute or so (depends on the size of the onion). | 9. These small onions will open up quickly and cook quickly so please understand this takes a little practice. | 10. Once its bloomin take it out of the grease and season it lightly with creole seasoning or cajun spice. | 11. You could also add remolade or rosette sauce on top to finish it. | 12. Variation: You can also batter them by mixing 1 cup of Bisquick and 1/2 cup of cornstarch in 2 cups of milk. | 13. Make a paste first with a little milk before adding all the milk. | 14. Soak the onions for about 30 minutes then dust them with flour and seasoning. | 15. Open the onion a little as you do it. | 16. Let the onions sit at least 5 minutes before frying. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	6			168.0	39.228	4.62	0.42
creole seasoning				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.