6 Vidalia onions
5 eggs (beaten)
1/2 cup flour
1 T dried thyme
1 tsp salt
3/4 tsp pepper
2 cups salted cracker crumbs
Vegetable oil
Trim stem end on onions so they sit flat on carving board. Peel and slice into 12 equal sections being careful to leave root end intact.
Bring large pot of water to boil and onions for 1 minute. Place onions in bowl of ice water and refrigerate for 1 hour. Onion will open.
Place flour, thyme, salt and pepper in plastic bag with onion and mix.
Dip onions into bowl of beaten eggs. In second bowl coat onions with cracker crumbs and 1 T thyme.
Heat 5 inches of oil to 350 degrees. Cook onions 1 at a time until golden brown about 6 minutes. Drain on paper towel.
For dip combine-
1/2 tsp salt
1/4 tsp pepper
1/2 cup sour cream
1/2 cup mayonnaise
1/2 tsp grated horseradish
1 tsp grated lemon zest
