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Ingredients
- Â Â Onion-----
- 1 lrg Super-Sweet Onion -- * see
- Â Â Note
- 1 tsp Vegetable Oil
- 1/4 ounce Cornflake Crumbs
- Â Â pn Grnd Red Pepper
- Â Â pn Seasoned Salt
- 1 x Egg White
- Â Â Dip-----
- 1/2 c. Nonfat Lowfat sour cream
- 2 tsp Reduced-Calorie Mayonnaise
- 1 x To 2 Tsp.
- 1/2 sm Garlic Clove -- finely
- Â Â Chopped
- Â Â Prepared Horseradish
Directions
- * About 1 lb.; try Spanish Sweets
- 1. Preheat oven to 350 degrees. Spray 2-c. round baking dish with nonstick cooking spray.
- 2. Trim root end of onion so which 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" from bottom, working your way around onion to make several "petals." Place upright in microwave-safe, covered dish and drizzle proportionately with oil; cover and microwave on High 1-1/2 - 2 min, till onion is slightly tender and petals have begun to separate.
- 3. In small bowl, combine cornflake crumbs, pepper and salt; set aside.
- 4. In medium bowl, beat egg white till foamy. Dip cooked onion into beaten white, coating petals thoroughly. Place in prepared baking dish and sprinkle proportionately with cornflake crumb mix. Bake till lightly browned and crisp, 10-12 min.
- 5. Meanwhile, to prepare dip, in small bowl, combine lowfat sour cream, mayonnaise, horseradish and garlic. (May be prepared up to 2 days ahead; cover and chill.)
- 6. Serve cooked onion immediately, with dip on the side.
- I wouldn't mind calling this eight servings if it were understood which I get to eat at least four servings!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 267g | |
| Calories 473 | |
| Calories from Fat 377 | 80% |
| Total Fat 42.66g | 53% |
| Saturated Fat 16.5g | 66% |
| Trans Fat 0.12g | |
| Cholesterol 67mg | 22% |
| Sodium 452mg | 19% |
| Potassium 376mg | 11% |
| Total Carbs 20.98g | 6% |
| Dietary Fiber 2.5g | 8% |
| Sugars 9.36g | 6% |
| Protein 4.7g | 8% |
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