Skinny Bloomin' Onion (WW 2 pts.+)
Make Outback Onion Sauce to go with!! :)
- 1 Large Sweet onion (I used vidalia onion)
- 2 Large Egg white, beaten
- 1/4 cup Panko bread crumbs (or whole wheat bread crumbs)
- 1/4 cup Almonds, ground into a flour consistency
- 1/8 cup Parmesan cheese, grated
- 1 tsp Garlic
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 tsp Onion powder
- 1/2 tsp Paprika
- Optional: 1-2 pkts stevia or 1-2 tsp sweetener of choice, to bring out sweetness of onion
Preheat the oven to 375 degrees. Line a baking sheet with foil (for easy clean up) spray with non-stick cooking spray.
Peel the skin from the onion and cut off the top and bottom so that the onion sits flat. Cut the onion into wedges, stopping about 3/4 of the way down, (make sure you don’t cut all the way down to the bottom, or onion will fall apart).
To make the coating, combine the bread crumbs, almonds, parmesan cheese, and seasoning in a small bowl. Set aside.
Whip egg whites in a small bowl, until they are lightly mixed. Roll the onion in the egg whites, making sure it is evenly coated on the inside and outside of the onion. (This is the ‘glue’ that will hold the coating onto the onion, so you want to make sure you lightly pull it apart making a ‘flower’ out of the onion and get everything coated with the egg whites.)
Roll the outside of the onion in the coating mixture, and sprinkle the coating on the inside of the onion. Place on baking sheet and bake 40-45 minutes, or until coating is lightly golden brown and crispy.
(Good with Outback Onion Sauce)
85 Calories per Serving
4 g Fat
7 g Carbohydrate
2 g Fiber
0.5 g Sugar
5 g Protein
2 WW+ pts.