1 water, ice
1 water, boiling
4 eggs, beaten
2 tbsp flour
1 cup cracker crumbs
Directions
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. This
recipe was posted some weeks ago. It did not include a sauce. If I
remember correctly, the poster said to serve with Ranch Dressing for
a sauce. I would just let my imagination go, on the sauce! I haven't
tried this yet, even though it is tempting...I have to watch out for
my husband's diet, so we try to stay away from fried things. Sorry, I
don't know the name of the original poster, but that is his/her ID,
after the recipe title. Barb Day
Servings: 6 servings
A Bloomin' Onion Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Historians have proved the existance of recipes way back into ancient history, certainly as far back as pharonic Egypt, and possibly even further. Interesting though that is, sadly, these early records were just primitive hieroglyphic instructions for food preparation.
Interestingly, the oldest recipe in existence, according to Professor Solomon Katz, are a few tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. During Roman times around 25BC a man called Apicius created a collection of scripts describing recipes enjoyed by his fellow Romans. In his works, he recounts how the meals were split into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. Additionally, he tells us how the Romans were skilled in the use of many different aromatic flavours, including a few that will be familiar to modern cooks for example thyme, mint and asafoetida. In the fifteenth century, knights returning from the crusades brought us many foods and spices from Arab cooking, such as basil and coriander. The introduction of these new culinary ideas caused a surge in books on cookery, many of which are kept safe in private cookery archives. By the arrival of the 1900s, cooking publications are in high demand, as a result of more people being able to read, more spare time and being a little richer. Like it or not, the introduction of television brought us cooking programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this A Bloomin' Onion recipe.
