Fried Chrysanthemum Onions Recipes

Steps:

• Soak onions in milk for 5 minutes.
• Combine flour, garlic powder, onion powder, white pepper, and salt. Add a handful of onions and toss to coat. Remove and repeat with remaining onions, one handful at a time.
• Heat oil in a large skillet or deep fryer. Fry onion in batches, stirring as needed, until evenly browned, 2 to 3 minutes each. Drain on paper towels and season with more salt. Store in an airtight container.

Steps:

• Trim root end of 1 onion flush and cut 1/2-inch slice from opposite end. Repeat procedure with remaining onion. Stand 1 onion on cutting board, root end up, and with tip of a paring knife inserted just outside of root base, make vertical cuts through onion at 1/4-inch intervals, rotating through onion as you go and leaving root end intact. Repeat procedure with remaining onion. Turn onions root end down and gently open cuts to form chrysanthemum shape.
• In a 4-quart heavy saucepan heat oil over moderate heat until a deep-fat thermometer registers 375°F.
• Put milk and flour in 2 separate small bowls and season flour with salt. Put bread crumbs in a bowl. Working with 1 onion at a time, dip onions into milk, spooning milk over centers to moisten and letting excess drip off. Dip onions into flour, spooning flour into centers to coat and gently shaking off excess.
• To remaining milk in bowl add egg, beating with a fork until combined well. Working with 1 onion at a time, dip onion into egg mixture, spooning egg mixture into centers to coat. Roll onions into bread crumbs, sprinkling bread crumbs into centers an gently shaking off excess.
• Fry onions, 1 at a time, in oil until golden brown, about 5 minutes, returning oil to 375°F between onions. Transfer onions as fried to brown paper to drain.

Steps:

• Preheat oven to 450°F.
• With a sharp knife trim root end of each onion flat so that it is still intact but will stand on end. Standing each onion on its root end, cut parallel vertical slices at 1/4-inch intervals into but not through onion, stopping about 3/4 inch above root end. Rotate each onion 90 degrees and cut parallel vertical slices in same manner to form a crosshatch pattern, keeping onions intact.
• In a lightly buttered shallow baking dish large enough to let onion open, or "flower," put onions, root ends down, and sprinkle with sugar and salt to taste.
• In a small saucepan heat broth and butter over moderately high heat until butter is melted and pour over onions. Cover onions with foil and roast in middle of oven 45 minutes, or until tender. Remove foil and roast onions, basting occasionally, 30 to 45 minutes more, on until golden. Onions may be made 1 day ahead and chilled, covered. Reheat onions before serving.