Recipe: Baked Onion Blossom with Spicy Dip (no flour or breading)

BAKED ONION BLOSSOM WITH SPICY DIP

"My starting point was a Sicilian onion dish in which whole onions, coated with herbs and a touch of olive oil, are wrapped in foil and baked until they collapse into a compote. I discovered that when I cut the onion into petals and baked it until just tender-crisp, the segments spread out to form a lovely chrysanthemum. Plucked one by one, its petals are delicious served with the same spicy sour cream and horseradish dip restaurants serve with their fried onion.

In this version, the onion does not swell to the plate-filling size produced when it is flour-coated and deep-fried, but you get a beautiful flower and the satisfaction of serving a delicious and smart dish."

FOR THE SPICY DIP:
1/2 cup reduced-fat sour cream
2 Tbsp. white horseradish, lightly drained
1 Tbsp. ketchup
1/2 tsp. salt
1/4 tsp. ground cayenne pepper
1/4 tsp. dried oregano
1/4 tsp. paprika
1/8 tsp. ground black pepper

FOR THE ONION BLOSSOM:
1 large Spanish or yellow onion, at least 3 1/2 inches*
1 1/2 tsp. extra virgin olive oil
1/4 tsp. salt
Ground black pepper
1/2 tsp. dried oregano ( dried basil)
1/2 tsp. dried thyme

TO PREPARE THE SPICY DIP:
In mixing bowl, combine the dip ingredients. Set aside for 30 minutes for flavors to develop. (Makes 10 tablespoons)

TO PREPARE THE ONION BLOSSOM:
Preheat oven to 425 degrees F. Prepare 14- to 18-inch length of heavy-duty aluminum foil.

Remove root tip of onion and cut 1/2-inch off top. Using your fingers, peel away the first layer of the onion, removing the papery skin with it. Using long knife as if to halve onion vertically, cut into it stopping 1/2- to 3/4-inch above root end. Rotate onion 90 degrees and make second cut at right angles to first. Using slight sawing motion as you cut may make this easier.

To make petals, while using your fingertips to hold the onion together, between two of the right-angle cuts make 3 more vertical cuts across the onion, placing them about one-half inch apart. Make 3 or 4 more cuts across the remaining two quadrants.

Sprinkle the oil over the onion, then add salt and pepper. Gently spread petals slightly open and sprinkle on dried herbs. Place onion in center of foil. Bring up four corners of foil and twist them together. Gently press the rest of the foil up to seal onion in a loose packet. Set wrapped onion on light-colored baking sheet.

Bake for 30 to 35 minutes. Open foil carefully to avoid steam that will be released. The onion will be "blossomed" and petals tender but firm enough to hold their shape. Let onion sit until warm or room temperature before serving.

*Use either a large Spanish or exceptionally big yellow onion, not a Vidalia or other sweet variety. Because of their high water content, these sweet onions become wet and limp.

Makes 4 servings for a crudites platter

Per serving (Onion): 30 calories, 2 g total fat (0 g saturated fat), 4 g carbohydrate, 0 g protein, 1 g dietary fiber, 150 mg sodium

Per serving (1 Tablespoon Spicy Dip): 25 calories, 2 g total fat (1 g saturated fat), 2 g carbohydrate, 1 g protein, 0 g dietary fiber, 140 mg sodium

Adapted from source: Dana Jacobi for The American Institute for Cancer Research (AICR)