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Foodgeek: |
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Rating: |
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Servings: |
2 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 lg. super-sweet onion*
1 tsp. vegetable oil
1/4 oz. cornflake crumbs
1 pinch ground red pepper
1 pinch seasoned salt
1 egg white
Dip:
1/2 cup nonfat sour cream
2 tsp. reduced-calorie mayonnaise
1 to 2 tsp. prepared horseradish
1/2 sm. clove garlic, finely minced
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Directions:
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Preheat oven to 350°F. Spray a 2-cup round baking dish with nonstick cooking spray.
Trim root end of onion so that it stands upright. Slice off 1/2 from top and remove peel. With sharp knife, cut triangular slices to center of onion, slicing from top down and stopping 1/2-inch from bottom, working your way around onion to make several petals. Place upright in microwave-safe, covered dish and drizzle evenly with oil; cover and microwave on high for 1-1/2 to 2 minutes, until onion is slightly tender and petals have begun to separate.
In small bowl, combine cornflake crumbs, pepper and salt; set aside. In medium bowl, beat egg white until foamy. Dip cooked onion into beaten white, coating petals thoroughly. Place in prepared baking dish and sprinkle evenly with cornflake crumb mixture. Bake until lightly browned and crisp, 10 to 12 minutes.
Dip:
In small bowl, combine sour cream, mayonnaise, horseradish and garlic. This may be prepared up to 2 days ahead; cover and chill.
Serve cooked onion immediately, with dip on the side.
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*Approximately 1 pound; try Spanish Sweets.
Nutritional information (1/8 onion plus 1 tbsp. dip): 48 calories; 2 grams protein; 7 grams carbohydrates; 1 gram fat (0 gram saturated); 43 mg. sodium; 0 mg. cholesterol; 1 gram fiber.
I wouldn't mind calling this eight servings if it were understood that I get to eat at least four servings!
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