°2 large Spanish onions
°180 ml (3/4 cup) 2% milk
°2 liters (8 cups) canola oil
°For the blue cheese dip:
°80 ml (1/3 cup) mayonnaise
°80 ml (1/3 cup) 14% sour cream
°80 ml (1/3 cup) crumbled Danish blue cheese
°45 ml (3 tbsp.) chopped chives
°5 ml (1 tsp) minced garlic
°salt and pepper to taste
+For the seasoned flour
°250 ml (1 cup) flour
°15 ml (1 tbsp.) paprika
°15 ml (1 tbsp.) dried oregano
°5 ml (1 tsp) garlic powder
°2.5 ml (1/2 tsp) salt
°1.25 ml (1/4 tsp) cayenne pepper
In a bowl, combine the ingredients for the dip. To book.
Peel the onions, taking care to keep the base intact. Starting from the top, cut each onion into 16 wedges without slicing them completely so that the onion wedges stay attached together.
In a pot of salted boiling water, blanch the onions for 2 minutes. Refresh immediately under very cold water. Drain the onions upside down. Gently separate the onion wedges.
In a bowl, whisk the egg with the milk. In another bowl, combine the ingredients for the seasoned flour.
In a deep fryer or large saucepan, heat the oil over medium heat until it reaches 190°C (375°F) on a cooking thermometer. If a saucepan is used, watch the cooking carefully to prevent the oil from overheating and igniting.
Dip the onions in the egg mixture. Drain.
Sprinkle the onions with the flour mixture, then dip them into the mixture to coat each of the wedges. Dip the onions again in the egg mixture, then in the flour mixture.
Dip the onions one by one into the fryer, head first. Fry for 6 to 8 minutes. Drain on paper towels. Serve with the dip.