Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------FROM: MICHELLE BASS-------------------------
5 md To small Yellow Onions or 2 2 ts Greek Seasonings
-very large Onions 1 ts Salt - or to taste
4 c All-purpose Flour Black and/or Cayenne Pepper
5 ts Baking Powder -- or to taste
2 tb Paprika 3 ea Eggs
1 ts Garlic Powder 1 1/2 c Milk

Oil for deep frying - (6-8 cups at least) Cut off and discard the top
half-inch of the onions. Peel them but do not cut off the root end.
Place each onion, root end up, on a cutting board. With a sharp,
pointed knife, make vertical cuts all around the onion about a
quarter inch apart. Start the cut a quarter-inch from the root for
small onions or a half-9nch from the root for very large ones. Make
sure the knife goes into the center of the onion. Place all the
onions in a large bowl of cold water, add ice cubes, cover and
refrigerate several hours or overnight. The onions will open up like
mums. Drain upside-down when ready to proceed. In a large bowl, mix
together thoroughly the flour, baking powder and spices. In another
bowl, beat together the eggs and milk. Dip the onions one by one into
the egg mixture, opening the petals with your fingers; let the excess
drip off, and place in flour. Work the flour mixture into the center
gently with fingertips. Shake off excess flour and repeat egg dip and
flouring, shaking off the excess thoroughly. Half-fill a deep fryer
or large, deep, heavy pot with oil. (The author of this recipe used
the bottom of her pressure cooker ++ a small electric fryer will NOT
do.) Heat the oil to 360F or until a small piece of dry bread turns
deep gold in 15 seconds. Fry the onions without crowding them ++ one
at a time for large ones ++ keeping them submerged with a spatula or
by placing the frying basket on top of them. Plunge them in root end
up and turn them over once. To serve at once, fry large onions for
about six or seven minutes, small ones for five minutes, or until
deep gold. Drain upside-down on paper towels; then invert on a
serving plate. Keep warm in a low oven while frying the others.
Remove the centers of large onions with a very sharp knife. Small
onions may be left whole or the center can be scooped out with a
melon-ball cutter. If serving the next day, fry the onions until pale
gold; do not fry completely. Let cool. When ready to serve, reheat
the oil to 380F and fry the onions just long enough to heat and
brown, about 15 seconds. Drain and serve. To get the same taste
without making mums, simply cut onions vertically to make "petals" or
crosswise and separate into rings. This can be done ahead and the
petals or rings kept in ice water. Egg, flour and fry as above.

This is from the column "Culinary QA" by Myriam Guidroz in the New
Orleans Times-Picayune. Mrs. Guidroz had been asked for years for
this recipe, as it is prepared at a local "chain" restaurant,
Copeland's. She posted a recent letter in her column to see if her
readers had the answer. Two readers responded; their names were not
mentioned in full. I have had these at Copeland's and they are indeed
delicious. But I warn you, they are extremely filling with a sauce.
These are not only delicious but attractive. Mrs. Guidroz, who is
from Belgium, says that they fry their potatoes twice so she tried
making these and refried one the next day. Bingo! Delicious crisp
fried onion in about 15 seconds. She does warn that the smell of
onions clings to your clothes and hair so warns doing them in party
attire. She suggests not making these for a crowd. One onion would
make a delicious first course or an unusual vegetable dish for four
to six people. Also, one could also serve as a cocktail party. Fill
it with sauce and surround it with fried "petals" that are as easy to
make as onions rings!

Submitted By PAT STOCKETT On 05-11-95

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