Title: A bloomin' onion
 Categories: Appetizers, Vegetables
      Yield: 6 Servings
 
           Water; ice
           Water; boiling
      4    Eggs; beaten
      2 tb Flour
      1 c  Cracker crumbs
 
  Select a well-rounded onion. Peel outer skin off. Leave root intact
  and cut off any hanging roots. Using a small, sharp knife, divide
  onion into four sections by making 2 cuts crosswise, beginning at the
  top and cutting toward root, stopping about 1/2" away. Cut each
  section twice. Place onion in bowl of enough boiling water to cover
  it and leave for 5 minutes. The sections, or petals, will begin to
  open. Remove onion from water and immerse into ice water, which will
  further the opening. Drain well by turning upside down on paper
  towel. Put flour into paper bag, add onion and shake gently to coat
  with flour. Roll floured onion in beaten egg to cover. Put cracker
  crumbs or coating in bag, add onion, and shake gently to coat.
  Refrigerate 1 hour before deep frying in oil to golden brown, 3 to 5
  minutes. Cooked onion can be kept for a time in warm oven.