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Title: Onion "Bloom" - Weight Watchers' Magazine
Categories: Appetizer
Yield: 1 Servings
| 1 | lg | Super-sweet onion; * see not |
| 1 | ts | Vegetable oil |
| 1/4 | oz | Cornflake crumbs |
| Pinch ground red pepper | ||
| Pinch seasoned salt | ||
| 1 | Egg white ----dip----- | |
| 1/2 | c | Nonfat sour cream |
| 2 | ts | Reduced-calorie mayonnaise |
| 1 | Prepared horseradish | |
| 1/2 | sm | Garlic clove; finely minced |
Recipe by: Anne Goldberg 1. Preheat oven to 350 degrees. Spray 2-cup round baking dish with
nonstick cooking spray.
2. 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" 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 1-1/2 - 2 minutes, until 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 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, 10-12 minutes.
5. Meanwhile, to prepare dip, in small bowl, combine 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.
Nutritional info: 1/8 onion + 1 tablespoon dip: 48 cal, 2 g pro, 7 g car,
1 g fat (0 g sat), 43 mg sod, 0 mg chol, 1 g fib.
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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