1 Picture
Ingredients
- 1 large Vidalia onion
- 2 T. olive oil
- 1 T. Buffalo sauce
- 1/2 t. Tobasco sauce
- 1/2 C. Panko
- 3 T. all purpose flour
- 1/8 t. kosher salt
- 2 T. Buffalo sauce
- a few dashes of Tobasco
- 1/8 t. salt
- 1/4 C. non-fat or light sour cream
Details
Level of difficulty Average
Preparation time 10mins
Cooking time 30mins
Cost Average budget
Preparation
Step 1
Preheat your oven to 400 degrees. Line a baking sheet with aluminum foil or parchment.
Step 2
Cut about 1/2 inch of the stem end of the onion. Leaving the root end intact, peel the outer skin. Lay the cut end down on your cutting board, and starting about 1/2 inch down from the root, cut through the onion into four equal sections. Now, go between each of those sections and cut about four more sections, cutting 1/4 inch apart.
Step 3
Turn the onion over, root end down and gently spread the petals apart.
Step 4
In a small bowl, combine the olive oil, Buffalo sauce and Tobasco. Set aside.
Step 5
In a medium bowl, combine the Panko, flour and salt. Set aside.
Step 6
Place the onion on your lined baking sheet and brush it all over with the oil mixture. Now for the messy part…pick up the onion and holding it over the medium bowl, cover it well with the Panko mixture. Return it to the baking sheet and bake in the oven for 25 to 30 minutes.
Step 7
While it’s baking, combine the ingredients for the dipping sauce.
Step 8
Pull it apart, dip in the sauce... and enjoy!
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