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Onion "Bloom" - Weight Watchers' Magazine

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ONION "BLOOM" - WEIGHT WATCHERS' MAGAZINE
 Categories: Appetizers
      Yield: 1 Servings
 
           -----onion-----
      1 lg Super-sweet onion; * see not
      1 ts Vegetable oil
    1/4 oz Cornflake crumbs
           Pinch ground red pepper
           Pinch seasoned salt
      1    Egg white
           -----dip-----
    1/2 c  Nonfat sour cream
      2 ts Reduced-calorie mayonnaise
      1    Prepared horseradish
    1/2 sm Garlic clove; finely minced
 
  Recipe by: Anne Goldberg  * about 1 pound; try
  Spanish Sweets
  
  1.  Preheat oven to 350 degrees.  Spray 2-cup round baking dish with
  nonstick cooking spray.
  
  2.  Trim root end of onion so that it stands upright. Slice off 1/2"
  from top and remove peel.  With sharp knife, cut triangular slices to
  center of onion, slicing from top down and stopping 1/2" from bottom,
  working your way around onion to make several "petals." Place upright
  in microwave-safe, covered dish and drizzle evenly with oil; cover
  and microwave on High 1-1/2 - 2 minutes, until onion is slightly
  tender and petals have begun to separate.
  
  3.  In small bowl, combine cornflake crumbs, pepper and salt; set
  aside.
  
  4.  In medium bowl, beat egg white until foamy.  Dip cooked onion into
  beaten white, coating petals thoroughly. Place in prepared baking
  dish and sprinkle evenly with cornflake crumb mixture. Bake until
  lightly browned and crisp, 10-12 minutes.
  
  5.  Meanwhile, to prepare dip, in small bowl, combine sour cream,
  mayonnaise, horseradish and garlic.  (May be prepared up to 2 days
  ahead; cover and chill.)
  
  6.  Serve cooked onion immediately, with dip on the side.
  
  Nutritional info:  1/8 onion + 1 tablespoon dip:  48 cal, 2 g pro, 7
  g car, 1 g fat (0 g sat), 43 mg sod, 0 mg chol, 1 g fib.
  
  I wouldn't mind calling this eight servings if it were understood
  that I get to eat at least four servings!
 
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