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Petal Onions
Restaurant : Brasserie Fleurimont
INGREDIENTS: DOUGH
SEASONED FLOUR:
- 2 cups of flour
- 4 tsp of paprika
- 2 tsp of garlic powder
- 1/2 tsp of pepper
- 1/2 tsp of cayenne pepper
PREPARATION: DOUGH
- Mix well the cornstarch, flour and the seasonings.
- Begin with 1 cup of beer, mix and add beer until you obtain the desired consistency. Put aside
PREPARATION OF THE SEASONED FLOUR
- Cut the top of the onion by 1/2 inch and peel. Cut out 12 to 16 petals, depending on the size of the onion, leaving a 1-inch core to hold it together.
- Place cold water and ice in a large bowl. Add the onion to make it open like a radish. Once opened, remove and place on an absorbent towel face down to drip the excess water.
- Place the onion in the seasoned flour and shake. Then place the onion in the dough. Return the onion in the seasoned flour. Cook in oil at 375 or 400F 1-1/2 minutes. Turn and cook again 1-1/2 minutes. Place on a paper towel.
- Serve on a plate suitable for the onion size with the petals faced upward. Remove the core with an appropriate knife. Add a small plate in the center for the dip sauce.
COMMENTS
Creamy Chili Sauce:2 cups of mayonnaise
2 cups of sour cream
cup of chili sauce
tsp of cayenne pepper.
* Oignon fleuri
Oignon de 20 onces, fleuri chaud, frit et enrob de panure au cajun, servi avec trempette maison.
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