Title: Awesome blossom -- with dip
 Categories: Appetizers, Dips, Favorites
      Yield: 1 Serving
 
      1    Sweet onion; texas, vidalia
      1    Walla walla or maui
      1    Water
      1    Egg; beaten
      2 tb Flour
      1 c  Cracker crumbs
      1    Or coating mix
      1    Oil; for deep frying

MMMMM----------------------------DIP---------------------------------
    1/2 c  Mayonnaise
    1/2 c  Sour cream
    1/2 c  Thousand island dressing
      2 tb Horseradish; grated
 
  Select a well-rounded onion.  Peel outer skin off. Leave root intact;
  cut off any hanging roots.  Using small, sharp fnife, divide onion
  into four sections by making 2 cuts crosswise, beginning at the top
  and cutting toward root, stopping about 1/2 inch 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 hot water and immerse into ice water, to help
  the opening. Drain well by turning opside 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 mix in paper bag, add onion and shake gently to coat.
  Refrigerate for 1 hour before deep frying in oil to golden brown, 3
  to 5 minutes. Cooked onion may be kept for a time in warm oven. The
  "Outback Steakhouse" serves this with a delicious hot-hot sauce to
  dunk' in. They also add hot spices to the flour and/or coating mix.