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1
Take a small to medium onion and cut the top off (about 1/4th of the onion).
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2
Peel away the outer skin but leave the root on.
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3
With a knife cut wedge shapes in it.
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4
But here's the trick -- take two wooden cooking spoons and rest the onion between them root down.
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5
Now slice wedges into the onion as you would cut a pizza.
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6
Doing this keeps the onion together at the base therefore allowing a bloomin onion result.
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7
Gently (with a knife) separate the sections from one another.
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8
Fry each one for a minute or so (depends on the size of the onion).
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9
These small onions will open up quickly and cook quickly so please understand this takes a little practice.
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10
Once its bloomin take it out of the grease and season it lightly with creole seasoning or cajun spice.
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11
You could also add remolade or rosette sauce on top to finish it.
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12
Variation: You can also batter them by mixing 1 cup of Bisquick and 1/2 cup of cornstarch in 2 cups of milk.
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13
Make a paste first with a little milk before adding all the milk.
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14
Soak the onions for about 30 minutes then dust them with flour and seasoning.
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15
Open the onion a little as you do it.
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16
Let the onions sit at least 5 minutes before frying.
