Method of preparation:
Sauce: Prepare the sauce by mixing all ingredients in a small bowl. Keep the sauce covered in the refrigerator until serving time.
Onion: Beat the egg and mix with the milk in a bowl large enough to fit the onion. (mixture 1)
In a separate bowl, combine the flours, salt, peppers, oregano, thyme and cumin. (mixture 2)
The magic of this dish is its presentation. The onion is cut open like a flower. To do this cut the Outback uses a Blooming Onion Cutter, but as you do not have one of these at home will need to use a sharp knife. First cut about 2cm from the top and the base of the onion (these instructions are for you who managed a large onion, if you are making a recipe with a tiny green onions, use common sense). Take the peel onion. Take the core of it approximately 2 cm in diameter. Now use a bigger knife to cut the "petals" of the onion. Remember not to cut to the end and leave a rather beirola for not cutting up onions. The ideal is to make the first cut in the middle of onions, turn the onion 90 degrees and cut again making a kind of 'X' as if slicing a pie. Go cutting the onion sections always in the middle very carefully to have cut some 16 times. Remembering NOT TO CUT THE ONION FINAL NOT GIVE WRONG IN FRYING TIME. The last 8 cuts are very skinny, use a firm hand and do not be sad if your onion does not seem like a prissy flower, because even then it will be very hot.
Spread the "petals" of the onion. The onion sections tend to stay close to each other, then you should spread well for easy frying and make it more homogeneous. (a tip is to put it in the fridge for a few minutes with water and ice).
Soak the onion in the mixture 1 and then, in another bowl, place onion and go playing the mixture over 2 to cover all the onion. Remember to open and the "petals" and throw the mixture into the whole onion. Once you saw that onion is well covered the mixture 2, dip it back into the mix 1 and then again do the ritual of mixing 2 remembering to open and the "petals" for a better end result. Make sure the outside of the onion is well covered the mixture 2. Let the onion rest in refrigerator for 15 minutes while the oil gets warmer and getting ready to finish frying.
Heat oil in a deep pan to 350 degrees. Make sure you are using enough oil to cover the onion when you fry it.
Fry the onion with the open side upwards for about 10 minutes or until golden.
When the onion is browned remove it from the oil and allow it to dry thoroughly on paper towels.
Open the onion carefully and place the bowl of sauce in the center
Ingredients:
For the Onion
- 1 onion Italian or Spanish giant
- 1 egg
- 1 glass of milk
- 1 cup flour
- 2 tablespoons of cornmeal flour
- 1 1/2 teaspoon salt tea
- 1 1/2 tablespoons red pepper tea powder
- 1/2 teaspoon pepper powder Kingdom
- 1/4 teaspoon dried oregano tea
- 1/8 teaspoon thyme tea powder
- 1/8 teaspoon cumin
- Vegetable oil
For the sauce
- Mayonnaise 1/2 cup
- 2 tablespoons (tea) ketchup
- 2 tablespoons (tea) horseradish cream
- 1/4 teaspoon (tsp) paprika
- 1/4 teaspoon (tsp) salt
- 1/8 teaspoon (tsp) dry oregano
- Pinch of pepper powder Kingdom
- Pinch of Red Pepper Powder
