Friday, November 1, 2013

Onion Blossom & Baked Beans

Today's recipe is something I've been wanting to try for years now, ever since I saw one on an episode of Will & Grace. A deep-fried onion may not sound all that appealing to some, but to me it sounded, and looked, like heaven. 

All hail onions!

Sorry, my love for onions sometimes cannot be contained. 

Of course, my recreation steers clear of all that artery-clogging oil - instead I baked the onion in the oven for the same crispy texture. As this recipe was developed for the Celebrate Health competition, I paired the onion blossom with their new baked bean range, as a sort of dipping sauce.


Celebrate Health Tomato Baked Beans
1 Large Red Onion
15g Oat Flour
3 tsp Orgran Egg Replacer
6 Tbsp Water
1 tsp Smoked Paprika
Optional: Onion and Garlic Powder


Peel the outer layers of the onion and cut off the top
Place the onion cut side down on a chopping board and begin making cuts into the onion, 1cm from the base
Continue the cuts at 1-2cm intervals around the onion

Turn the onion over carefully and gently separate the layers from each other. At this point it should look like a blossom/flower
Cut out some of the innermost layers to make room for our baked beans later

Whisk the egg replacer and water together until frothy
Dunk the onion into the egg replacer, covering the whole onion, inside and out
Place in a zip-lock bag with the oat flour and paprika, shaking until the mixture sticks to the onion - or just use your hands if you don't mind getting messy
Repeat the egg replacer and flour steps a second time

Place the onion in a 200 degree Celcius oven, cooking until nicely browned (around 15 minutes) - the outside will be crispy, the inside slightly soft

Heat the baked beans up in the microwave and serve in a small ramekin in the middle of he onion blossom as a dipping sauce

Makes 2 serves

Macros per serve

146 calories
5.5g protein
0.8g fat
29.4g carbs
5.2g sugar
7g fibre

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