Onion Bloom and Onion Bloom Dip

Serves: 8 (1/8 of Onion with 1 tbsp. Dip)
WW Points per Serving: 1

1 - 1 lb. Super Sweet Onion
1 tsp. - Vegetable Oil
1/4 oz. - Cornflake Crumbs
Pinch of Ground Red Pepper
Pinch of Seasoned Salt
1 Egg White

Preheat oven to 350 degrees. Spray a 2-cup round baking dish with non-stick cooking spray. Trim root end of onion so that it stands upright. Slice off 1/2 inch from top and remove peel. With sharp knife, cut triangular slices to center of onion, slicing from top down and stopping 1/2 inch from bottom, working your way around onion to make several "petals". Place upright in microwave-safe covered dish and drizzle evenly with oil. Cover and microwave on high 1 1/2 to 2 minutes, until onion is slightly tender and petals have begun to separate. In small bowl, combine cornflake crumbs, pepper and salt; set aside. In medium bowl, beat egg white until foamy. Dip cooked onion into beaten egg white, coating petals thoroughly. Place in prepared baking dish and sprinkle evenly with cornflake crumb mixture. Bake until lightly browned and crisp, 10-12 minutes.

Onion Bloom Dip -

1/2 cup - Sour Cream (Non-Fat)
2 tsp. - Reduced Calorie Mayonnaise
1 tsp. - Prepared Horseradish
1/2 small - Garlic Clove, minced

In small bowl, combine sour cream, horseradish and garlic. May be prepared up to 2 days ahead. Cover and chill. Serve cooked onion immediately with dip on the side.