• 6 sweet onions, about l/3 lb each (Oso Sweet or Vidalia)
  • l/2 cup All purpose flour
  • 2 tblsp dried thyme (divided)
  • l l/2 teasp salt, divided
  • l teasp pepper, divided
  • 5 eggs
  • 2 cups saltine cracker crumbs (about 40 crackers
  • Vegetable Oil
  • For Dip
  • l/2 cup sour cream
  • l/2 cup mayonnaise
  • l l/2 teasp grated horseradish
  • l teasp grated lemon zest


With a sharp knife trim stem ends of onions to level. Peel, leaving root end intact. Slice in quarters down to l/2 inch from root end. Cut each quarter in thirds.
Add onions to a large pot of boiling water. Cook 1 minute, transfer to a bowl of ice water. Chill 1 hour to open petals (some say 5 mins). Drain cut side down on racks.
Combine flour, 1 tblsp thyme, 1 teasp salt, and 3/4 teasp pepper in a plastic zip bag. Shake each onion to coat. Beat eggs in a bowl. Dipin onions and turn to coat well. Mix cracker crumbs and remaining thyme. Set each onion in crumbs to sprinkle over top to coat.
Heat 5 inches of oil to 350 degrees in a deep-fat fryer or deep pot. Fry one at a time until crisp and goldern, 6 mins. Drain on paper towls.
Combine dip ingredients, including extra salt and pepper.

Makes 6 servings each 529 calorie

Print this recipe

Submitted 6/13/05.
Source: News Journal
Submitted By: Dorothy Painter
French Fried Onion Flowers