BLOOMIN’ ONION

6 sweet onions
½ cup all purpose flour
2 T. dried thyme, divided
1 t. salt
1 t. pepper
5 eggs
2 cups of saltine cracker crumbs
Vegetable oil

Trim stem ends of onions and peel leaving root end intact. Slice onions down to root crosswise into 12 equal sections. Bring large pot of water to boil. Add prepared onions for 1 minute and transfer to bowl of ice water. Refrigerate 1 hour to open onion into “flower”. Drain on rack cut side down.

Combine flour, 1 T. thyme, salt and pepper in large plastic bag. Place onions, one at a time, into bag and shake to coat. In bowl, beat eggs. Dip coated onion into eggs coating thoroughly. Combine cracker crumbs and remaining thyme. Place onion in crumbs; sprinkle crumbs over top until coated.

Deep fry at 350 degrees until crisp and golden; about 6 minutes each. Drain on paper towel and serve with sauce of your choice.