| 1 | Select a well-rounded onion. |
| 2 | Peel outer skin off. |
| 3 | Leave root intact; cut off any hanging roots. |
| 4 | Using small, sharp fnife, divide onion into four sections by making 2 cuts crosswise, beginning at the top and cutting toward root, stopping about ?inch away. |
| 5 | Cut each section twice. |
| 6 | Place onion in bowl of enough boiling water to cover it and leave for 5 minutes. |
| 7 | The sections, or "petals" will begin to open. |
| 8 | Remove onion from hot water and immerse into ice water, to help the opening. |
| 9 | Drain well by turning opside down on paper towel. |
| 10 | Put flour into paper bag, add onion and shake gently to coat with flour. |
| 11 | Roll floured onion in beaten egg to cover. |
| 12 | Put cracker crumbs or coating mix in paper bag, add onion and shake gently to coat. |
| 13 | Refrigerate for 1 hour before deep frying in oil to golden brown, 3 to 5 minutes. |
| 14 | Cooked onion may be kept for a time in warm oven. |
| 15 | The "outback steakhouse" serves this with a delicious hot-hot sauce to dunk" in. they also add hot spices to the flour and/or coating mix |
