2 cebolas grandes
Para o empanamento
1 xícara (chá) de leite integral (250 ml)
3 ovos
Noz-moscada a gosto
3 xícaras (chá) de farinha de trigo (360 g)
½ colher (chá) de fermento químico em pó (2.5 g)
3 colheres (sopa) de sal refinado (50 g)
Pimenta-do-reino a gosto
2 colheres (sopa) de páprica picante (15 g)
Para fritar
1 unidade de Óleo de Soja Soya
Para o molho
Queijo cheddar (144 g)
½ xícara (chá) de creme de leite (125 ml)
¼ xícara (chá) de leite integral (60 ml)
1 colher (chá) de molho inglês (5 ml)
Páprica picante a gosto
Sal refinado a gosto
For the onions
Place the onions on a board and cut off the ends. Be careful not to cut off too much of the root. Turn the onions upside down and cut them into petals, without reaching the end and loosening them completely. Reserve-as.
Para o empanamento
In a bowl, place the whole milk, eggs and nutmeg. Mix until you have a homogeneous liquid and set aside.
In another bowl, mix the wheat flour, baking powder, refined salt, black pepper and hot paprika.
Dip a chopped onion in the liquid mixture, let it drain well and bread it in the wheat flour mix. Spread the petals so that the flour spreads evenly. Repeat the process for a double breading. And do the same for the second onion.
.For the sauce
In a saucepan, add all the ingredients and bring to a boil over low heat, stirring constantly. Turn off the heat when the cheddar cheese has melted completely, creating a creamy, homogeneous sauce.
.Finalization
Heat the Soya Soya Oil to a temperature of 160°C to fry each onion separately. The process begins by adding the breaded onion upside down. Using tongs, dip and pull it so that the petals open and turn it upside down. Fry until golden brown. Then turn it over again to brown the other side. Serve the onions with the cheese sauce.
