1 Prepared Onion
2 1/2 C. Flour
2 tsp McCormick Seasoned Salt
1/2 tsp. Coarsely Ground Pepper
1/4 tsp. Garlic Powder
1 C. Butter Milk
Mix all dry ingredients together. Onion may be sliced like a blossom by cutting the top 1/4 off, the
top has the stem. Then peel and be very careful to leave the root intact. Carefully slice from the top
of the onion down but stop about 1/2″ before you get to the root, taking care not to cut through the
root. Slice the rest of the onion like a pie into many servings. When complete soak onion in cold ice
water for 1/2 hr. so the onion’s petals will start to open up and bloom. Drain onion and dip in flour
mixture and dust well. Dip onion then in buttermilk and back in flour mixture. Place in hot oil and fry
until golden. Oil should cover onion. When done drain well and place on plate and cut center out of
onion so the petals may easily be removed.

Dipping Sauce
1/2 C. Sour Cream
2 Tbsp. Catsup
1/2 tsp. McCormick Seasoned Salt
1/8 tsp. Red Pepper
1 1/2 tsp. Fresh Horseradish
1/4 tsp. Paprika
Mix all together and serve in the middle of the onion blossom. Garnish with paprika and just a dash
of red pepper.