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Onion "Bloom" (WW)

Ingredients: 1 Ounce(s) (to taste) salt 1 large Super-sweet onion 1 liquid smoke flavoring 1 Teaspoon(s) Vegetable oil 1 1/2 mustard powder 1/4 Ounce(s) Cornflake crumbs 1 Pinch(s) Ground red pepper 1 Ounce(s) worcestershire sauce 1/4 celery salt 1 Pinch(s) Seasoned salt 1 Eggwhite 1/4 Cup(s) water 489/5000 Pound(s) butter 1/2 Cup(s) Nonfat sour cream 8 Ounce(s) ketchup 2 Teaspoon(s) Reduced calorie mayonnaise 489/10000 Pound(s) brown sugar 1 1/2 Teaspoon(s) Prepared horseradish 1/2 small Garlic clove; finely minced 1 garlic salt 1 onion salt 2 liquid smoke 4 beef brisket 1 (to taste) ground black pepper Directions: 1. Preheat oven to 350~F. Spray 2-cup round baking dish with nonstick cooking spray. 2. Trim root and end of onion so that it stands upright. Slice off 1/2" fro top and remove peel. With sharp knife, cut triangular slices to center of onion, slicing from top down and stopping 1/2" 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 1/2-2 minutes, until onion is slightly tender and petals have begun to separate. 3. In small bowl, combine cornflake crumbg, pepper and salt; set aside. 4. In medium bowl, beat egg white until foamy. Dip cookd onion into beaten white, coating petals throughly. Place in prepared baking dish and sprinkle evenly with cornflake crumb mixture. Bake until lightly browned and crisp, 10-12 minutes. 5. Meanwhile, to prepare dip, in small bowl, combine sour cream, mayonnaise, horseradish and garlic. (May be prepared up to 2 days ahead; cover and chill.) 6. Serve cooked onion immediately, with dip on the side. Serving (1/8 of onion, with 1 tablespoon dip) provides: 1/4 FA, 1 V, 15 C. Per serving: 48 cal, 2 g pro, 7 g car, 1 g fat (0 sta), 43 mg sod, 0 mg chol, 1 g fib.
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