Bloomin' Onion

Select a well-rounded onion.

Peel outer skin off.

Leave root intact; cut off any hanging roots, Using small, sharp knife, divide onion into four sections by making 2 cuts crosswise, beginning at the top and cutting toward root, stopping about 1/2-inch away.

Cut each section twice.

Place onion in bowl of enough boiling hot water to cover it and leave for 5 minutes.

The sections, or "petals" will begin to open.

Remove onion from hot water and immerse into ice water, which will further the opening.

Drain well by turning upside down on paper towel.

Put flour into paper bag; add onion and shake gently to coat with flour.

Roll floured onion in beaten egg to cover.

Put cracker crumbs or coating in paper bag; add onion and shake gently to coat.

Refrigerate 1 hour before deep frying in oil to golden brown, 3 to 5 minutes.

Cooked onion can be kept for a time in warm oven.