Recipe - Onion Bloom

Onion
1 lg SuperSweet Onion * see
Note
1 teaspoon Vegetable Oil
One fourth ounce Cornflake Crumbs
pn Ground Red Pepper
pn Seasoned Salt
1 Egg White
Dip
One half cup Nonfat Sour Cream
2 teaspoon ReducedCalorie Mayonnaise
1 To 2 Tsp.
One half small Garlic Clove finely
Minced
Prepared Horseradish

* about 1 pound; try Spanish Sweets

1. Preheat oven to 350 degrees. Spray 2cup 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
microwavesafe, covered dish and drizzle evenly with oil; cover and
microwave on High 1One half 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, 1012 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!

Recipe By : Anne Goldberg AG3@ADMIN.UMS.NWU.EDU

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip