Ingredients
- 1 large sweet onion
- 1/2 c bread crumbs
- 2 egg whites, lightly beaten
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Sauce
- 1/2 c low-fat sour cream
- 2 tablespoons ketchup
- 1/2 teaspoon season salt
- 1/8 teaspoon red pepper flakes or cayenne pepper
- 1.5 teaspoons creamy horseradish sauce
- 1/4 teaspoon paprika
Preparation
Step 1
Preheat the oven to 375. Lightly spray a baking sheet with olive oil spray.
Select a well-rounded onion. Peel outer skin off. Leave root intact, cut off any hanging roots.
Using small, sharp knife, divide onion into four sections by making 2 cuts crosswise, beginning at the top and cutting toward root, stopping about 1/2 inch away. Cut each section twice.
Place onion in bowl of enough boiling water to cover it and leave for 5 minutes. The sections will begin to open.
Remove onion from hot water and immerse into ice water, to help the opening. Drain well by turning upside down on paper towels.
Transfer to the baking sheet. In a paper bag, combine the bread crumbs, garlic powder and paprika. Set aside.
In another bowl, whisk the egg whites lightly with a fork. Dip the the onion in egg whites to cover thoroughly. Then add onion to paper bag and shake gently to coat.
Refrigerate for 1 hour, before baking.
Spray lightly with olive oil spray and bake for 40 to 50 minutes, until the onions are lightly browned. Serve immediately.