Blooming Onion Onion Flower

I got to know this "Christmas onion" at a Christmas market and found it very tasty. The recipe actually comes from America and is called "Blooming Onion" there. But it fits perfectly into the Christmas season, is an "eye-catcher" and can be served perfectly as a snack. However, it is very filling, which should be taken into account when planning the menu.

Mix all ingredients well, except for the beer. Then remove 3 slightly heaped tablespoons, set aside. Now pour in the beer and stir everything vigorously with a whisk. Let something stand and swell.

Cut off the tip of the onions at the top to make a smooth surface. Very important (!), DO NOT remove the lower end of the root, just clip off the fluffy, dry threads. Then peel the onions.

Place the onions on the smooth top and cut deeply all around with a sharp knife. Turn over and place on the root side and carefully separate the individual layers from each other. It is already a flower.

Heat the deep-frying oil in a saucepan that is slightly larger than the "blooming" onion. Make a test with a wooden spoon handle, when the oil pearls on it the oil is hot enough. Then reduce the heat a little. There should only be enough oil in the pot that it doesn't completely cover the onion.

Now dust the onions with the retained, seasoned flour, shake off a little and dip completely into the batter. Lift out with a large perforated trowel and carefully dip into the oil one after the other with the root side down. First the bottom for approx. 90 seconds, then turn and fry the top again for 90 seconds. If they are not brown enough, repeat the process again.

Lift out of the oil with the perforated trowel and allow to drain on a paper towel. They are served with the two dips. .... just delicious. A beer or a wine and the snack is perfect.

Mix all ingredients together well and season to taste. The dips should be nice and creamy.