I'm not frying onions anymore! Very few people know this trick! Easy, quick, and beneficial!

Ingredients

• 2 large Large Onion (cut into flower petals using a sharp knife; use a canning lid to stop the blade)
• 3 tablespoons Cornmeal (fine cornmeal for crisp texture)
• 3 large Egg (beaten; can be replaced with flaxseed mixture for vegans)
• 1 teaspoon Flaxseed (ground flaxseed for egg substitute; mix with hot water and rest 10 min)
• 3 tablespoons Hot Water (for flaxseed mixture)
• 4 tablespoons Fine Breadcrumbs (prefer fine texture; can use panko for extra crunch)
• 2 tablespoons Parmesan Cheese (freshly grated; adds savory flavor and helps browning)
• 1/2 teaspoon Salt (to taste)
• 1/4 teaspoon Black Pepper (freshly ground)
• 1/2 teaspoon Sweet Red Paprika
• 1/4 teaspoon Dried Garlic Powder
• 1/2 teaspoon Italian Herb Blend (mix of oregano and basil)
• 1 large Ripe Avocado (soft but not mushy; if firm, ripen in paper bag with a banana)
• 1 tablespoon Lemon Juice (juice of half a lemon; prevents browning)
• 1 tablespoon Greek Yogurt (full‑fat for creaminess; can substitute sour cream)
• 1 small Red Bell Pepper (finely diced; adds crunch and color)
• 2 tablespoons Fresh Parsley (finely chopped)
• 1 large Garlic Clove (pressed or minced)

Instructions

1. Cut the Onions into Flowers

   Place the onion on a cutting board, position a canning lid under the knife to act as a stop, and slice around the center to create petal‑like sections without cutting all the way through.

   Time: PT10M

2. Blanch the Onion Flowers

   Bring a pot of water to a rolling boil, then submerge the onion flowers for 5‑10 seconds. Remove with a slotted spoon and set aside to cool.

   Time: PT1M

   Temperature: 100°C

3. Prepare the Cornmeal Coating

   Place 3 tablespoons of cornmeal in a shallow dish.

   Time: PT2M

4. Make the Egg (or Flax) Batter

   In a bowl, whisk together 3 large eggs with a pinch of salt and pepper. If avoiding eggs, combine 1 tsp ground flaxseed with 3 tbsp hot water, stir, and let sit for 10 minutes.

   Time: PT2M

5. Rest Flaxseed Mixture (If Using)

   Let the flaxseed‑water mixture sit for 10 minutes to gel.

   Time: PT10M

6. Prepare the Breadcrumb Herb Mixture

   In another shallow dish, combine 4 tbsp fine breadcrumbs, 2 tbsp grated Parmesan, 1/2 tsp sweet red paprika, 1/4 tsp dried garlic powder, 1/2 tsp Italian herb blend, and a pinch of salt and pepper. Mix thoroughly.

   Time: PT3M

7. Coat the Onion Flowers

   Dip each onion flower into the egg (or flax) batter, ensuring the mixture reaches between the petals. Lightly roll in cornmeal, then press into the breadcrumb mixture, coating all sides.

   Time: PT5M

8. Preheat the Oven

   Preheat the oven to 200°C (400°F).

   Time: PT5M

   Temperature: 200°C

9. Bake the Onion Flowers

   Arrange the coated onions on a parchment‑lined baking sheet and bake for 20 minutes, or until golden and crisp.

   Time: PT20M

   Temperature: 200°C

10. Prepare the Avocado Herb Dip

    While the onions bake, mash the ripe avocado in a bowl, add lemon juice, 1 tbsp Greek yogurt, diced red bell pepper, minced garlic, and chopped parsley. Season with salt and pepper and mix until combined.

    Time: PT5M

11. Serve

    Remove the onion flowers from the oven, let cool for a minute, then serve warm with the avocado herb dip.

    Time: PT2M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

15 g

Fat

12 g

Fiber

4 g