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Baked Onion Blossom

April 21, 2016

Who hasn’t indulged in a deep fried, heavily breaded,  grease soaked at the end, onion? While they are absolutely delicious, they are most certainly an artery clogging, calorie crying “indulgence”. I was  craving one of these, but really am trying to eat clean. I had seen a baked version, but most of the reviews were not too kind. In an effort to simplify, improve and of course, satisfy “my” craving, I bring you my version of the baked onion blossom. It’s a bit awkward to make, but that will only improve in time, as this is most certainly something I will make again (and again!) I served it as a side rather than  an  appetizer, and long after my sesame seared tuna was gone …I was still sitting at the table picking away at the onion. I think it would be a lovely addition to a plate in a much  smaller  individual portion  as well…

1 giant Vidalia onion

1 egg, with 1 T. water added

1/2 C. panko breadcrumbs

1 T.Cajun seasoning, or any seasoning with a kick to it (unless you don’t like spice!)

1 t. teaspoon paprika

1 t. garlic pepper seasoning

Dipping sauce

1/4 C. yogurt

1/4 C. horseradish sauce

1/2 C. ketchup

1/8 t. each:paprika. garlic pepper, Cajun spice

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Pre-heat your oven to 400*.

Make your dipping sauce and season to taste. As it sits, it will get spicier.

Beat your eggs very well, and allow all the  foam to die down. This helps keep the crumbs on.

On a piece of wax paper, combine your panko and your seasoning.Really you can any seasoning “you” like. I didn’t have a Cajun seasoning so I used the Tabasco one you see above. I also cut out any additional salt. You don’t need it.

Peel your onion. Cut off about 1/4 off TOP of the onion. Do not cut the root end as this is what holds your “blossom” together. Starting about 1/4 inch from the root, cut down. Continue every 1/4 inch or so. Do not cut close to the  root, as your onion will immediately fall apart.. With a very large onion you should make about 14-16 cuts. You can see how  large my onion is compared to the egg in the picture.

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Open the petals gently….Pretty, isn’t it?

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The egg bath got a  little tricky. First of all I couldn’t find my pastry brush. That would have made things easier. I’m still not  sure mine was  the better way, as I did get a good amout of coverage. Using my hands I turned the onion  around several times in a bowl. Then I poured the rest of the egg over the onion.

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Ready to bread this bad boy, I placed him on a parchment covered baking sheet. I sprinkled the breading all over, and up the sides. Gently open the petals so that you get the crumb mixture all over the inside. Press down so it  holds.  Remember ..this is a lower carb and healthier version of that million calorie heart stopping one in the  restaurants. It’s not going to look exactly the same, but trust me the taste is every bit as satisfying.

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Into the oven for 30 minutes. If you want the onion softer, add 5-7 minutes. I prefer them not as limp as the restaurant version. You many have to use a small spoon to add crumbs to some of the pieces as you pull them ..Again, this is  about saving calories,  tasting onion and not a  greasy glob of breading,  and not having the mess of a vat of  oil..

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As delicious  as it is pretty. Enjoy.I surely did!

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