Ron PoPeil`s™ BlossoMinG onion™ AnD FooD

Ron Popeil’s™ BLOSSOMING ONION™ AND FOOD CUTTER™
UPPER PORTION ASSEMBLY
BLOSSOMING ONION CUTTER™
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Blade Cutting Holder without
inserted Pusher Handles
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Pusher Handles
Connect the Pusher Handles to the Blade Cutting
Holder by inserting and then turning each Pusher
Handle clockwise to lock.
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Blade Cutting Holder with attached Pusher
Handles and Blossoming Onion™ Blade Housing
Place the Blade Cutting Holder over the top of
the Blossoming Onion™ Blade Housing and
push firmly all the way down.
The assembled Upper Portion
of the Blossoming Onion Cutter™
should look like this.
Never touch the blades with your fingers as they are extremely sharp.
LOWER PORTION ASSEMBLY
BLOSSOMING ONION CUTTER™
Onion Cup
Elevated Rod
Holders
Rods
Lower Housing Base
Insert the Onion Cup into the Lower Housing Base.
Then, attach both Rods to the small Rod Holders
by turning each of them clockwise.
Your assembly is complete and you are now ready to make Ron’s beautiful Blossoming Onion™!
PREPARATION OF ONION
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Position the onion on its side and with a sharp serrated knife cut
¾“ from the non-rooted side of the onion.
After peeling the onion,
leave the root intact.
The Corer
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Place the Corer in the center of
the non-rooted side onion.
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Then turn and push down the Corer until
there is no resistance.
Lift the Corer straight up and remove it.
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Place onion on the Onion Cup,
root-side down.
IMPORTANT: Use a sturdy table
that’s low enough to get better
leverage when pushing down.
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Align both Pusher Handles over
the Vertical Rods then align the
Upper Blade Assembly over the
core of the centered onion.
Then, very swiftly and very firmly, push
down hard on the top of both Pusher
Handles until the Upper Blade Assembly
completely slices....”
Repeat as necessary on big onions.
How to Safely Separate the Blossoming Onion™ BLADES FROM THE FLOWERED ONION
The Poker
Place the Poker on top of the trimmed onion core. Use the palm of your hand to tap the Poker a few times to release the onion.
Never touch the blades with your fingers as they are extremely sharp.
After separating the Upper Blade Assembly with the onion attached from the Lower Portion Assembly use a paring knife to trim the core of the onion.
BLOSSOMING ONION™ COATING RECIPE
BOWL # 1
Place 1 quart of Buttermilk and a generous amount of Cayenne
Pepper in a bowl and blend together. Place your whole raw
flowered onion into the Buttermilk/Cayenne mixture. Important:
separate all the petals that are sticking together. Make sure
that all of the petals are evenly coated with the wet coating.
Immediately remove the wet flowered onion out of the bowl,
turn it upside down and quickly and gently shake off any
excess liquid.
BOWL # 2
Place 4 cups of All Purpose Flour and a generous amount of
Cayenne Pepper in the bowl and blend together. Immediately,
place the wet flowered onion, with the root-side down, into the
center of the bowl holding the dry coating. With both hands,
gently spread and separate the petals apart making sure that
all petals are coated with the dry coating. The more the petals
are separated and coated with the flour mixture, the more
attractive the Blossoming Onion will look when completed.
3.Carefully, shake off any excess flour mixture. Place the
coated onion into the Fryer Basket and put the Fryer Lid on,
if possible. Fry at 385° for about 5 minutes until golden
brown. Serve with Dipping Sauce. Recipe below.
DIPPING SAUCE
Blend 1 cup of Thousand Island Dressing (Ketchup,
Mayonnaise & Sweet Relish), the juice of ½ of a lemon, 1
tablespoon of Cayenne Pepper together in a small bowl. Serve
with Blossoming Onion.
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