Step 1

Add all of the ingredients into a wide, shallow bowl and whisk until evenly combined.

Step 2

Add all of the ingredients into a wide, shallow bowl and whisk until evenly combined.

Step 3

Preheat the vegetable oil in a medium-sized saucepot to 375 degrees Fahrenheit. Please use a thermometer to get a precise temperature.

Step 4

Cut the onion in half through the root. Then, cut the ends off of the onion halves and remove the outer skin.

Step 5

Lay the onion down flat, with one of the cut ends facing you, and cut through the top three times, angling the knife towards the center each time to create a petal look. Then, peel the pieces apart so they are individual petals.

Step 6

Line a sheet pan with a piece of parchment paper. Line another sheet pan with a couple of layers of paper towel.

Step 7

To batter the onions, first, place a few into the dry batter and toss them to coat them lightly. The batter will not stick to the onions a lot this first time. Then, evenly coat them in the wet batter. Lastly, evenly coat them in the dry batter once more. So, it's dry batter-wet batter-dry batter. Then, place them on the sheet pan with the parchment paper.

Step 8

To deep fry the battered onions, carefully drop 5 to 6 of them into the oil and cook them for 2 1/2 to 3 minutes, flipping them over halfway through. Then, using a slotted metal spoon, remove the onions and place them on the prepared sheet pan of paper towels.

Step 9

Lightly season the fried onions with salt. If desired (I highly recommend this step), drizzle TRUFF's truffle oil over the fried onion petals just before serving. I also like to drizzle a little bit into my spicy aioli!

Step 10

Repeat the battering and frying steps with the rest of the onions!

Step 11

Add all of the ingredients into a small bowl and stir until well combined.