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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Instead of being battered and deep-fried, this onion is brushed with melted butter and mustard, sprinkled with bread crumbs and seasonings and baked. âItâs an impressive-looking appetizer, and the dip can be used for veggies and crackers, too,â says Kendra. âKendra Doss, Kansas City, Missouri Ingredients:
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 |
sauce: |
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Bake 18-22 minutes longer or until crisp-tender. Meanwhile, in a small bowl, combine sauce ingredients. Serve with onions. Yield: 8 servings.
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