Conference turris::cooks

    I have not seen these onions, but i do not think that baking would
    work. Baking tends to sweat out the fluids and therefore i would have
    thought the onion would flop, not having seen one this could be how it
    looks. Frying however would more likely seal the onion and help
    maintain its shape.
    
    An idea if this dish is acceptable in an uncooked form, would be to cut
    the onion but then place it in ice water. With some vegetables
    including salad onions , this leads to the vegetable opening out and
    curling out from its centre.(10-20 mins) If cut correctly this could resemble a
    blossom.
    
    PLEASE NOTE I HAVE NEVER TRIED IT WITH AN ORDINARY (LARGE) ONION.

    Hmm, the raw onion idea might work for a buffet or something, maybe a
    sweet onion marinated in vinegar/oil & herbs.  Then again, maybe that's
    a dish for close friends only!
    
    These onions appear as though the ends have been cut off, then maybe a
    french fry cutter run down through it.  After they're fried, it looks
    like it just falls open.  Each "spear" appears to have been dipped then
    fried, but I just don't think they pay someone to fish the spears out
    of the fryer basket and line them back up for the presentation!
    
    Oh well, at least onions are cheap to experiment with!
    
    Terry
    

    With green onions, you just make 4 to 6 longitudinal slits in the
    green part for an inch or so and put the onion in cold water.  Makes a
    nice curl and can be used as a garnish.
    
    ed

    
    I've done something that sounds almost like what you describe.. 
    I found it originally in a Chinese cook book.
    it goes like this:
    
    Take one large Spanish onion and peel..  when peeling be careful
    to leave a large amount of the root end on (the butt part) Slice
    off the top (about a 3 inch disk)  Make a "cone" in the middle top
    of the onion.. about an inch and a half deep and a an inch across..
    
    Stick it all over with a skewer to make several holes.  Now using
    a sharp knife cut down from the top of the onion vertically toward
    the bottom for about 2 inches.. NO MORE.. make these cuts every
    2 inches or so around.  Only go into the onion for about 1/2 inch.
    Then placing the knife in the very centre TOP of the onion make a fan 
    of cuts in the shape of a spoke for about a 1/2 inch into the onion 
    all around.
    
                                \|/ 
                  Onion Top:    -0-
                                /|\ 
    
    Using a long metal skewer stuck down through from the top to bottom to hold
    the onion dip it into your favourite batter - I use beer batter-...
    If you egg wash, flour, batter it will stick better to the onion.
    
    Plunge the batter covered onion into the deep fryer.  If you have
    room you can do a coupe at a time.. leave the skewer in to make
    handling it easier.
    
    After the onion is crispy and brown remove and drain on paper..
    Let it cool slightly.  When a little cool place on a serving dish
    lined with garnish..  Now using a very sharp small knife "Open" up
    the onion buy cutting it into wedges.. cut in a different place
    from where you made the spoke cuts to keep that ruffled look.
    
    Open the onion up so that the wedges don't fall entirely and fill
    with your favourite dip.. cream cheese, sour cream and herbs is nice..
    Hummus, tahini, egg plant dip etc. are all nice for vegetarians.
    
    I'm not sure if this is exactly what you are looking for but it
    sounds similar.. it is easy, fast and does it impress!!
    
HINT:  Use a little serrated knife like the ones you can get in a Halloween
       pumpkin carving kit.. it will do the job nicely!
        
    ps.  You can prepare the onion earlier in the day and leave to soak
    in salted cold water until you are ready to batter and fry them..
    it is not a good idea to keep them warm for too long after frying
    as they will become soggy and limp.  It is very important you leave
    the little 'butt' end of the onion in tact or the onion will fall
    to bits after frying.
    
    gailann

    I know this is not exactly what you are talking about.  BUT GOOD!
    
    I tried a recipe for Vidalia onions when they were in season which
    turned out to be beautiful and very good.
    
    Vidalias are large.  Peal the onion, keep one end secure and set in a
    large spoon.  Cut crossways - both ways - but the spoon will keep you
    from cutting clear through to the botton.  Set the onion in a dish
    small enough to that it will not fall apart.  Drizzle with oil or
    melted *butter* (I did it each way) and put in oven, uncovered for about
    1 hour.  350 degrees.  Baste it once or twice to keep it moist.  Test
    with a fork to ensure it is tender.
    
    I put two in a small casserole and they looked just like the
    chrysanthamums at the football game when done.  Simply delicious.  Be
    sure to cut it carefully.
    
    I can't wait until next year.  I heard this recipe on the Channel 44
    cooking show from Natalie Dupres
    
    Mary Lou                 
    
    

    
    I've just mastered the cutting of a onion into what looks like a
    white artichoke or a white mum..  I had them this Thanksgiving stuffed
    with paprika cheese:
    
    The cutting is fiddley but really easy once you get the knack.. it
    goes as follows:
    
    Start with a very large onion (one of those really big Spanish onions
    works best.  Peel it very carefully so as not to disturb the layers..
    take a fine slice off the top but leave the bottom until last.
    
    now very carefully, starting about an inch up from the bottom make
    petal shapes all around he circumference of the onion.  Try not
    to cut in anymore than a single onion layer but if you do don't
    worry.. 
    
    /\/\/\/\/\/\/\/\/  (all around.)
    
    Now take off the layer from this petal up to the top.. you see
    that you now have a petal ridge all around the bottom.  Repeat the
    next layer about a half inch up from the last.. alter the petal
    shapes so as not to match exactly the layer before:
    
     /\/\/\/\/\/\/\/\/
     /\/\/\/\/\/\/\/\/  (get the idea? ;-)

    Now remove that layer from this petal up.. 
    
    After you have repeated this process all around the onion for 4-5
    layers your onion will start to look like a white artichoke.
    
    To make it stand flat cut a small slice from the bottom.  Now if
    you want to stuff the onion (at this point it looks so beautiful
    it is a nice garnish if so desired) then take a spoon and carefully
    hollow out the onion.  Be careful not to disturb the layers.  You'll
    find if you have used a nice large firm onion this is really not
    very difficult.
    
    When you have your beautifully carved onion you can stuff it with
    a cheese stuffing and serve it in the middle of a plate with crackers
    or tortilla chips all around or you can stuff it with a savoury stuffing
    and bake them.  If you are going to bake them make a glaze of soy
    sauce and fruit juice thickened with corn starch and brush them
    while baking until they brown beautifully.  Mushroom, breadcrumbs,
    cheese and diced vegetables bound with an egg makes a nice baked stuffing.
    
    These onions look like the experts did them!  
    
    Happy Carving!
    
    gailann