Weight Watcher's Onion Bloom

• 1 lg. super-sweet onion*
• 1 tsp. vegetable oil
• 1/4 oz. cornflake crumbs
• 1 dash ground red pepper
• 1 dash seasoned salt
• 1 egg white
• 1/2 cup nonfat sour cream
• 2 tsp. reduced-calorie mayonnaise
• 1 to 2 tsp. prepared horseradish
• 1/2 sm. clove garlic, finely minced

1. Preheat oven to 350F.
2. Spray a 2-cup round baking dish with nonstick cooking spray.
3. Trim root end of onion so that it stands upright.
4. Slice off 1/2 from top and remove peel.
5. With sharp knife, cut triangular slices to center of onion, slicing from top down and stopping 1/2-inch from bottom, working your way around onion to make several petals.
6. Place upright in microwave-safe, covered dish and drizzle evenly with oil; cover and microwave on high for 1-1/2 to 2 minutes, until onion is slightly tender and petals have begun to separate.
7. In small bowl, combine cornflake crumbs, pepper and salt; set aside.
8. In medium bowl, beat egg white until foamy.
9. Dip cooked onion into beaten white, coating petals thoroughly.
10. Place in prepared baking dish and sprinkle evenly with cornflake crumb mixture.
11. Bake until lightly browned and crisp, 10 to 12 minutes.
12. Dip: In small bowl, combine sour cream, mayonnaise, horseradish and garlic.
13. This may be prepared up to 2 days ahead; cover and chill.
14. Serve cooked onion immediately, with dip on the side.

supersweet onion, vegetable oil, cornflake crumbs, ground red pepper, salt, egg, nonfat sour cream, mayonnaise, horseradish, clove garlic

Taken from www.foodgeeks.com/recipes/4023 (may not work)