Yield: 4 Servings
|2 larges||Sweet onions; unpeeled|
|½ cup||Sour cream|
|1 tablespoon||Chili powder|
|2½ teaspoon||Cajun seasoning; divided|
|\N \N||Oil for deep frying|
Leaving root end intact, peel oputer skin off onion. Cut a small slice off top. Starting at the top of onion and on one side make a cut downward toward root end, stopping 1/8th inch from bottom. Make additional cuts ⅛ inch fron first until there are cuts completely across top of onion. Turn onion ¼ turn so slices are horizontal to you. Repeat cuts, ⅛ inch apart, until it looks like a checkerboard pattern across top. To make dip: In a small bowl combine mayonnaise, sour cream, chili powder and 1½ teaspoons Cajun seasoning. MIx well. In 1 gallon plastic bag combine flour and remaining Cajun seasoning. Place milk in small, deep bowl. Coat cut onion with flour.
DIp in milk and then in flour mixture again. Fry in enough oil to cover onion at 350 degrees for 5 minutes, or until golden brown.
Place on serving plate. Discard very center of fried onion blossom.
Place a few spoonful of dip in center. Serve immediately.
Source: posted by Elizabeth Eich,74152,1537 formatted by Lisa Crawford, 6/21/96