Onion Mums or mini-mums. If you've ever shared an Onion Mum you
know they're delicious. So why can't you prepare miniature versions of
the same delicacy? You can, and, it's simple! Just think of the
praises you'll get at the next meal!
Take a small to medium onion and cut the top off (about 1/4th of
the onion). Peel away the outer skin but leave the root on.
knife cut wedge shapes in it. But here's the trick... take two
wooden cooking spoons and rest the onion between them root down. Now
slice wedges into the onion as you would cut a pizza. Doing this
keeps the onion together at the base therefore allowing a
Gently (with a knife) separate the sections from one another. Note:
You may also any one of the traditional mum or bloomin' onion
recipes to do this.
each one for a minute or so (depends on the
size of the onion). These small onions will open up quickly and cook
quickly so please understand this takes a little practice
You can also batter them by mixing 1 cup of Bisquick and 1/2 cup
of cornstarch in 2 cups of milk. Make a paste first with a little
milk before adding all the milk. Soak the onions for about 30
minutes then dust them with flour and seasoning. Open the onion a
little as you do it. Let the onions sit at least 5 minutes before
Once it "flowers" take
it out of the grease and season
it lightly with creole seasoning. You could also add remolade or
rosette sauce on top to finish it.
This is one done with no batter.
The guests (and you) will love