Instead of being battered and deep-fried, this onion is brushed with melted butter and mustard, sprinkled with bread crumbs and seasonings and baked. It's an impressive-looking appetizer, and the dip can be used for veggies and crackers, too. —Kendra Doss, Kansas City, Missouri
- 2 large sweet onions
- 1 tablespoon butter, melted
- 2 teaspoons Dijon mustard
- 3 tablespoons dry bread crumbs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup fat-free sour cream
- 1/4 cup fat-free mayonnaise
- 1-1/2 teaspoons dried minced onion
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dill weed
- With a sharp knife, slice 1/2 in. off the top of the onions; peel onions. Cut each into 16 wedges to within 1/2 in. of root end.
- Place each onion on a double thickness of heavy-duty foil (about 12 in. square). Fold foil around onions and seal tightly. Place in an ungreased 11-in. x 7-in. baking dish. Bake, uncovered, at 425° for 20 minutes.
- In a small bowl, combine butter and mustard. Open foil; fold foil around onions. Brush butter mixture over onions; sprinkle with bread crumbs, salt and pepper.
- Bake 18-22 minutes longer or until crisp-tender. Meanwhile, in a small bowl, combine sauce ingredients. Serve with onions. Yield: 8 servings.
Originally published as Blooming Onions in Healthy Cooking February/March 2011, p63
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