This makes a really good accompaniement or even an hors' douveres... we do it often here in the U.S.:
Onion Blossom:
Ingredients
Vegetable oil for frying
1 large onion (We use Vidalia in season, but that's a southern American specialty onion, but any sweet, mild onion will do... at least 5 to 6 inches in diameter... size matters!)
3 cups cold water
2 large eggs, lightly beaten
1/2 cup beer or club soda
1/2 cup milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
Directions
Preheat oil (maybe 3 to 5 inches deep) in a large saucepan to 375°F. Peel onion and cut off the bottom, leaving a flat surface.Cut into 3/4-inch wedges, but do not cut all the way through.
Soak onion in ice cold water until wedges open, about 20 minutes; drain and pat dry. Mix eggs, beer and milk in a medium bowl. Mix flour and baking powder in a separate bowl.
Dip onion in egg mixture, then into flour mixture. Dip again into egg mixture then flour mixture, making sure onion is well coated.
Place onion in hot oil. Deep-fry until golden brown and tender, about 15 minutes; drain on paper towels. Place onion on a serving plate. Sprinkle with salt and cayenne pepper.
Dipping Sauce:
1/2 cup sour cream
2 tablespoons catsup
1/2 teaspoon mccormick seasoning salt
1/8 teaspoon red pepper
1 1/2 teaspoons fresh horseradish (more, if you like it spicy)
1/4 teaspoon paprika
Mix thoroughly and serve in the middle of the Blossom...