I love Outback’s bloomin onion but I hate the way I feel after I eat it. When this recipe showed up in my google reader last year I knew I had to try it – and it’s been one of my favorite things to make ever since. It’s such a fun side – and a lot better than the fried version.

Baked Bloomin Onion
(from Prevention RD)

For the onion:
1 large yellow onion
2 T. cornstarch
Pinch of paprika
Pinch of cayenne
Pinch of seasoning salt
Pinch of pepper
2 egg whites, lightly beaten
1/4 c. whole wheat bread crumbs
Cooking spray

For the sauce:
1/2 c. sour cream
2 T. ketchup
1/4 t. seasoning salt
Pinch of cayenne pepper
2 t. horseradish sauce
Pinch of paprika

Directions:

Pre-heat oven to 375 F.

Cut onion ends without separating onion layers, making sure one end flat enough to keep the onion standing on its side. Cut onion into a floret-style, carefully separating the onion layers.

Combine the cornstarch, paprika, seasoning salt, cayenne, and pepper. Spray the onion lightly with cooking spray and sprinkle with cornstarch mixture. Drizzle egg whites over onion. Sprinkle with bread crumbs. Bake for 45 minutes.

Combine the remaining ingredients: sour cream, ketchup, seasoning salt, cayenne, horseradish, and paprika.

Serve onion warm with the horseradish dipping sauce.