Slice 1/4” top off onion, push apple corer down center halfway, twist, turn to loosen the core. Run knife from top to HALFWAY down the onion as if you are quartering the onion, then slice each quarter in thirds. Now pull any dry outer peels off by hand, twist off at bottom.

No need to pull back each onion layer to make the onion bloom. Heat oil to 375 F degrees, lower onion slowly in the hot oil, upside down, keep splatter shield ready, one minute, watch it open up and “ bloom”, another minute, lift basket to drain and cool.

While the onion is draining and cooling, mix cup all purpose flour and 2 cups of water in saucepan, add Tbs oil, beat and add egg, pepper, salt, paprika powder, mix cornstarch with cold water till smooth and add to batter. Put prefried puffed onion upside down into tempura batter, let soak so it coats all nooks and crannies, 5 minutes.

Turn battered onion right side up and set down in fryer basket. Lower precooked and batter coated onion slowly in hot oil, (slowly, or oil will bubble up!) fry till brown in 375F degree oil, 2 minutes. Drain onion upside down. Use metal thongs if stuck to basket. Serve with your favorite dips, or make mine, recipe links below, and enjoy.