Blooming Onion & dipping sauce, too!

1/2 cup mayonnaise      3/4 Tablsp catsup     

2 Tablsp cream style horseradish sauce

1/4 teasp paprika      1/4 teasp salt

pinch of black pepper      pinch of cayenne pepper

Blend well and chill until needed - this is the dipping sauce!

1 egg and 1 cup of milk....blend well and place in a bowl large

enough to hold the onion.

In another bowl, combine:

1 cup flour     1 1/2 teasp each:   salt, cayenne pepper

1/2 teasp each:   black pepper, garlic powder

1/4 teasp each:   dried thyme, dried oregano

1/8 teasp ground cumin

blend well.

Take a large onion and cut approx. 3/4-1" off of the top and bottom

of the onion, removing the skin.  Remove the 1" core from the middle.

Using a large sharp knife, slice down the center of the onion about

3/4 of the way down, turn and slice again...keep slicing being careful

not to cut to the bottom until you have 16 sections.  Spread the petals

apart to make the coating easier.  Dip in the milk mix, then coat with

the flour mix.  Separate the petals again and sprinkle with the flour mix

between them.  Once coated, dip again in milk and flour.  Chill for at least

15 mins whil heating 2 quarts of oil to 350 degrees.  Fry right side up for

10 minutes or until golden brown.  Drain in a rack or on paper towels.

Open the center of the onion and place the small bowl of sauce in the

center to serve.