Onion Scoops
Ingredients:
- garlic, minced - 2 cloves
- olive oil - 1 T
- balsamic vinegar - 1/3 cup
- ketchup - 2 cups
- dark brown sugar - 1 1/2 T packed
- dry mustard - 1 tsp
- ground cloves - 1/8 tsp
- ground allspice - 1/8 tsp
- cayenne pepper - 1/8 tsp
- salt - 1/4 tsp
- flour - 1 1/4 cups
- club soda - 1 1/4 cups
- salt - 1/2 tsp plus additional for sprinkling
- Vidalia onion - 1 large (1 1/4 pounds)
- vegetable oil - for frying
Instructions:
Prepare dipping sauce -- in a saucepan, over medium heat, cook garlic in 1 T olive oil, stir, until golden, about 1 minute. Add vinegar, boil until slightly thickened, about 2 minutes. Stir in ketchup, sugar, mustard, cloves, allspice, cayenne and salt, bring to a boil; reduce heat and simmer, stir occasionally for 5 minutes, until thick and well blended. Pour into a bowl; set aside, cool to room temperature.
Prepare onions -- in a bowl, whisk together flour, club soda, and salt. Trim the ends of the onion and peel it. Slice onion in half lengthwise, then slice lengthwise into 3/4 inch wide wedges. Separate wedges into pieces.
Heat 2 inches of oil to 365 degrees. Working in batches, toss onion wedges in batter until coated. Lift onions out of batter one at a time, let excess batter drip off, carefully place in hot oil. Fry onions, turning with a slotted spoon, until golden, about 2 minutes, place on paper towels to drain. (Return oil to 365 degrees between batches.) While still hot, sprinkle with salt. Place on baking sheet, keep warm in a preheated 200 degree oven.
Serve hot with dipping sauce.
