Baked Onion Blossom With Two Dipping Sauces |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I love onion blossoms. But I try hard not to deep fry foods. Green Giant published a recipe for one that is baked, not fried. Maybe not 100% the same, but close! Ingredients:
1 large (and i do mean large) sweet onion |
2 tablespoons butter, melted |
2 teaspoons dijon mustard |
3 tablespoons plain dry breadcrumbs |
1/3 cup mayonnaise |
1/4 teaspoon dried dill weed |
1/4 teaspoon garlic powder |
1/2 cup mayonnaise |
2 tablespoons prepared horeseradish |
1 tablespoon ketchup |
1/4 teaspoon paprika |
1/4 teaspoon salt |
1/4 teaspoon cayenne pepper |
pinch dried oregano |
ground black pepper to taste |
Directions:
1. First, combine 1/3 cup mayonnaise, dill weed and garlic powder. Cover and chill.
2. Then combine 1/2 cup mayonniase, horseradish, ketchup, paprika, salt, cayenne, oregano and black pepper. Cover and chill.
3. Preheat oven to 425 degrees.
4. Peel onion, leaving root end intact.
5. Cut almost all the way through onion to form 16 wedges.
6. Place on a 12x12 inch piece of foil.
7. Bring foil up around onion, crimping edges to seal. Place on pie plate.
8. Bake 20 minutes.
9. Remove from oven. Carefully open foil and fold down to create a 1 inch high rim around onion.
10. Brush with butter (I just pour it over).
11. Sprinkle with breadcrumbs.
12. Return to oven and bake 15 to 20 minutes or until tender-crisp.
13. Serve with sauces.
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