This is a recipe that I adapted from the Hungry Girl 200 under 200 cookbook. I've always been a huge fan of the various "bloomin' onion" appetizers that you can get at restaurants. This week I was able to recreate it in my own kitchen - and the best part... 1/2 of the onion is only about 190 calories vs. 800+ for 1/2 of the ones you get when you go out to eat! Baking plays a big part in this...but the secret "bread crumb" mixture helps out too!
Baked Bloomin' Onion
1 Jumbo Vidalia Onion
1 Cup Fiber One Cereal, crushed into "bread crumbs"
1/2 Cup Egg Beaters
1/2 tsp Garlic Powder
1/2 tsp Chili Powder
1/2 tsp Cayenne Pepper
1/2 tsp Salt
1/2 tsp Black Pepper
Preheat oven to 400 degrees.
Cut the pointy top of the onion off. Leaving the root at the bottom intact, carefully peel off the outside layer. Starting from the top, carefully cut the onion down the middle from top, stopping about 1/2" from the root. Repeat from the opposite side to create four equal sections. Repeat again to cut each of the 4 sections in half.
Place onion, cut side up in a large bowl and cover completely with ice water. Allow to sit for 5-10 minute or until petals begin to open up. You may need to gently pry them open after they have soaked for a few minutes.
Drain water and dry both the onion and the bowl. Put the onion in the bowl, petals facing up. Pour the egg beaters over the onion evenly to coat, making sure to get in between the petals. Slowly sprinkle with the bread crumb mixture until evenly coated.
Spray a cookie sheet with non-stick spray and place onion on the cookie sheet. Bake for 35-40 minutes or until outside is crispy and inside is soft.