The BEST Crispy Onion Flower You Will Ever Make... No Deep Fryer Needed

🔗 Save $6,000 A Year with My Complete Amish Home-Saving Method I teach: https://eliasyoder.com There is a thing they serve at the restaurants, a great onion cut open into a flower, all its petals spread wide, battered and dropped whole into a vat of boiling oil until it comes out golden and crisp. And it is a fine thing to look at and a fine thing to eat. But it is swimming in grease, cooked in a vat of oil that costs a fortune to fill and a mess to clean, and you cannot make it at home without that deep fryer and all the trouble and danger of a pot of boiling oil on your stove. I am going to show you today how to make that very same thing, a whole onion turned crispy and golden and wonderful, opened up like a flower, without one drop of frying. No vat of oil. No deep fryer. No grease. Just a hot oven and a clever bit of breading, and you get an onion every bit as crisp and golden and special, fit to set in the middle of the table and have the whole family pull its crispy petals apart with their fingers. And it is better for you, and cheaper, and there is no pot of dangerous hot oil to tend or clean. The onion is one of the humblest, cheapest things that grows, a thing I keep in the cellar by the bushel all winter. To turn that humble penny onion into something this special, this festive, with nothing but breading and a hot oven, that is the kind of thrifty wonder I love to show you. Here is what you will learn: ✔ The simple skewer trick that makes cutting the flower safe and easy ✔ How to cut a whole onion into a flower without it falling apart ✔ The hot-then-cold water dip that opens the petals into a bloom ✔ The old three-stage breading that crisps up golden in the oven ✔ How to season the crumb with parmesan, garlic, paprika, and herb ✔ How to get every petal coated, crisp, and golden ✔ The right oven heat and time for a crispy result ✔ Why a hot oven gives you the same crisp as a fryer, with no oil You do not need a deep fryer and you do not need a vat of oil. You need a couple of cheap onions, a bit of breading, and a hot oven. And once you set that great golden crispy onion flower down in the middle of the table and watch the whole family reach in and pull its crisp petals apart with their fingers, you will understand that crispy and golden never needed a fryer at all. The oven knew how to make things crisp long before any restaurant rolled out its first deep fryer, and it still does. Now tell me something down in the comments. What food do you only ever order out, believing you could never make it as well at home? Tell me what it is, and maybe it is the next thing I show you how to make in a plain home kitchen. Tell me. Next time I am going to show you one of the great waste-nothing wonders of the fall, the thing the old families did with a whole orchard's worth of apples so that nothing was lost and the sweetness of autumn lasted clear through the winter. I am going to show you how to make apple butter, simmered down slow and dark and thick in a great kettle, stirred for hours until it turns to a deep sweet spread that keeps for a year and tastes of the whole season in a spoonful. It is one of the finest, most patient things a kitchen ever made. Until then, take good care of the ones at your table. And keep a kitchen that knows the humblest onion can be the star of the supper in the right hands. #bloomingonion #crispyonion #onionflower #bakednotfried #nodeepfryer #onionrecipe #fromscratch #scratchcooking #amishcooking #appetizers #healthyrecipes #homestead #oldfashionedcooking #partyfood #pennsylvaniadutch