1 large onion
1/4 ounce corn flakes, crumbled
pinch red pepper
pinch seasoned salt
1 egg white
1/2 cup nonfat sour cream
2 teaspoons Miracle Whip llight OR fat free OR Low fat mayo (your choice)
1 teaspoon horseradish sauce
1/2 clove garlic, finely minced
Preheat oven to 350ºF.
Spray a 2-cup round baking dish with cooking spray.
Trim root end of onion so it stands upright. Slice off 1/2-in. from top and remove peel. With sharp knife, cut triangular slices to center of onion, slicing from top down and stopping 1/2-in. from bottom. Work your way around to make several "petals."
Spray onion with cooking spray and place in microwaveable safe bowl. Cover and microwave on HIGH for 3-4 minutes or until onion is slightly tender and petals have begun to separate.
In small bowl combine corn flake crumbs, seasoned salt, and pepper; set aside. In medium bowl, whip egg white until foamy.
Dip onion in egg white, coating petals thoroughly. Place in prepared baking dish and sprinkle evenly with corn flake mixture. Bake until lightly browned and crisp about 10-12 minutes.
Meanwhile, combine sour cream, Miracle Whip, horseradish sauce and garlic. Cover and chill. This dipping sauce may be prepared up to 2 days ahead.
We are cups, constantly and quietly being filled.
The trick is, knowing how to tip ourselves over
and let the beautiful stuff out. - Ray Bradbury
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