Baked Blooming Onion
by Cathy ConnallyBaked Blooming Onion
Rated 5 stars by 1 users
Category
Appetizer
Servings
4
Prep Time
50 minutes
Cook Time
40 minutes
Calories
423
This comfort food will satisfy you but are so much healthier because they are oil free and baked instead of fried. But the flavour is wonderful.
Author:Flavours: Sweet baked onion with smoky notes from the smoked paprika.
Benefits: With zero cholesterol, gluten free, low in sodium and low in saturated fat.
Cathy Connally
Ingredients
- ¾ cup (105 g) raw cashews, soaked for 45 minutes in hot water
- ¼ cup (59 ml) water
- 1 tbsp (15 ml) lemon or lime juice
- ½ tbsp apple cider vinegar
- 1 (7 g) garlic clove, pressed
- 1 tbsp (7 g) onion powder
- 1 tsp low sodium tamari
- ¼ cup (30 g) hemp hearts
- ½ cup (80 g) fine cornmeal
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1-2 tsp smoked paprika
-
1 large (285 g) Vidalia onion
Cashew Ricotta Sauce
Breading
Onion
Directions
Cashew Ricotta Sauce
- Drain the cashews and add all sauce ingredients into the food processor and blend until creamy, about 2 minutes on high. Scrape down sides as needed.
- Preheat oven to 400°F (204°C).
Breading
Whisk all ingredients in a bowl and set aside.
Onion
- Remove the outside onion peel and cut off ¼ inch (6 mm) off the bottom of the onion. Place the onion cut side down. Starting ½ inch (1¼ cm) from the top cut four cuts evenly spaced cuts all the way to the bottom. Continue to cut evenly until there are 16 evenly spaced cuts. Then gently cut the centre at the top to separate the top part.
- Run the water over the onion and work carefully to open up the onion slices. Dry off gently.
- Place the onion on a cutting board or large bowl and use your hands to work the cashew ricotta sauce into the leaves and outside of the onion. Place the sauce coated onion into the bowl of breading and use your hands to cover the entire onion with breading.
- Place the breaded onion on the parchment paper covered cookie sheet and cover it with foil. Bake for 10 minutes. Remove the foil and bake for another 30 minutes and serve with the rest of the cashew ricotta sauce. Serve hot.
Recipe Note
Equipment:Food processor, garlic press, sharp knife, whisk, mixing bowls, parchment paper, cookie sheet, foil
Nutrition
Calories 423, Fat 26 grams, Saturated Fat 3.5 grams, Cholesterol 0 milligrams, Carbs 30.4 grams, Fiber 7.9 grams, Protein 17.3 grams, Sugar 3 grams, Sodium 52 milligrams