I need a seasonings recipe for bloomin onion?

Here's my favorite bloomin onion recipe :)

1/2 cup mayonnaise - low-fat okay

2 Tbls. grated horseradish

2 tsp. tomato ketchup

1/4 tsp. paprika

1/4 tsp. salt

1/4 tsp. cayenne pepper

1 pinch dried oregano

1 dash black pepper

1 cup all-purpose flour

1 1/2 tsp. salt

1 1/2 tsp. cayenne pepper

1/2 tsp. black pepper

1 pinch ground thyme

1 egg - beaten

1 cup milk - low-fat okay

1 lrg. Vidalia onion - flowered (see instructions, below)

-Stir together first 8 ingredients; cover and refrigerate until needed.

-Stir together flour, 1 1/2 tsp. salt, 1 1/2 tsp. cayenne pepper, 1/2 tsp. black pepper, and thyme; set aside.

-Beat together egg and milk; set aside.

-Thoroughly cover flowered onion in flour mixture, shaking off excess; coat onion in egg wash; thoroughly cover onion in flour mixture, shaking off excess.

-Refrigerate coated onion for 30 minutes.

-Deep-fry in 350 degree oil for 10 minutes; drain on a brown paper bag.

-Serve fried onion with prepared sauce for dipping.

To flower an onion: Nifty gadgets that make these special cuts in one felt swoop are available at many kitchen stores and online. If you don’t have one, following is my attempt to describe the process of hand-cutting: Slice 1" off of the top of the onion, leaving the root end intact. Remove the papery skin. With a sharp chef's knife, make slices from the center of the onion outwards, cutting down to about 1/2" from the root end. Your cuts should look like the spokes of a wagon wheel. Make a total of 16 cuts, spaced evenly. Gently spread out the pieces of onions. What you will have is an onion which resembles a flower

What this requires is a sharp knife and a steady hand. Use a LARGE onion, it is easier. Peel the onion, and slice enough off of one end so that it will stay upright by itself. Now, slice the onion vertically in a series of 1/4 - 3/8" parallel slices, stopping 1/2" shy of the bottom. Rotate the onion 90 degrees, and repeat. Place the onion in ice water, and let sit for at least 1 hour. (This causes the 'bloom' to open up.) Mix 1/4 c flour with one egg and 1 T milk. Remove the onion from the ice water and drain very well. Coat with the batter, and fry in very hot oil until golden brown.

Stuffed Onions

4 large onions ..... 2tablespoons grated parmesan cheese

1 clove garlic ...1 stick celery ..... salt, pepper.... 1 1/2 teaspoons oil ...... 2 tablespoons melted butter ... 1 teaspon thyme

1 1/2 cup dried breadcrumbs

Peel onions cut off top 3/4 of the way up onion.

Cut out enough of the inside to leave a shell about 2cm (3/4 in) thick.

Salt the cavities well and let the onions stand while making the stuffing. Chop onion plup finely with crushed garlic and celery.

Fry slowly in the oil for 5 minutes, then add thyme, breadcrumbs, cheese, salt and pepper to tast.

Mix thoroughly, fill the onions; stand them flat in an ovenproof dish in which is there is the melted butter and a little salt and pepper. Cover and bake in moderate oven 1 hour or until onions are tenter.

May God bless you