forsyth

This is a modified recipe that I have made. The sources of the recipes are several and I have tweeked it to my taste. You may want to do the same after the first time you make it; however, I prefer it to the fried versions because it is lower in fat and calories. It still won't qualify as a diet food.

Ingredients:

1 large (about 1 pound size) Vidalia Onion
Non-sticking cooking spray
1/4 ounce cornflake crumbs (or Panko crumbs crushed fine)
1/4 tsp red pepper flakes
Pinch salt
1/4 tsp pepper
1 egg white or 1/4 cup (4 Tbsp) Egg Beaters

Dip

1/2 Cup fat-free sour cream or regular, if you prefer (tastes better)
2 tsp mayonnaise or fat-free mayonnaise. Don't substitute salad dressing.
1 tsp Texas Pete
2 tbsp Wasabi or creamy horse-radish sauce
2 fine minced fresh garlic cloves
2 tbsp honey-mustard or Dijon mustard, to taste

Preheat oven to 350. Spray 2-cup round baking dish wi/non-stick spray (Pam is good)
Peel and trim root end of onion so it will stand flat
Cut aross top, about 1/2 inches across

Cut triangular slices to center of onion, slicing from top down and stop about 1/2 inch from bottom. If you make 8 cuts across then you will have 16 rows of petals after you bloom the onion

Set onion into ice water, upside down. Leave for about 15 minutes. This will make the onion bloom.

Turn onion cut sides down to drain (about 5 minutes)

Combine Panko or cornflake crumbs, red and black pepper and salt in small bowl. I use stainless steel

Beat egg white or Egg Beaters until foamy

Dip onion into beaten egg, coat petals thoroughly.

Cover the onion well, top, bottom, sides, and inside petals with crumb mix

Bake until light brown and crisp.12 to 16 minutes. Watch this as all ovens vary.

Remove from oven and cut the center of the onion so that you may place a ramekin for sauce or you may serve the sauce on the side.

A few minutes before onion is ready you will want to combine all dressing ingredients and mix well.

Serve Blooming Onion and dressing immediately.