Baked Blooming Onion With Thai Sweet Chili Sauce (Gluten-Free)
Instead of ordering the blooming onion at Outback Steakhouse which contains whopping 2210 calories and 134 g of fat, you can enjoy this at your home! For more healthy, gluten-free, pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.
INGREDIENTS
Nutrition- 1large onion
- 2tablespoons coconut oil
- 1⁄2cup panko breadcrumbs (gluten-free, or use a piece of dry gluten-free bread and process in a food processor)
- 1⁄4teaspoon salt
- 1
Sauce
- 4
- 4tablespoons coconut sugar crystals (or other natural sugar)
- 2tablespoons water
- 1 1⁄2tablespoons fish sauce
- 1
- 1
- 1teaspoon crushed chili pepper
- 1teaspoon potato starch
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DIRECTIONS
- Preheat oven to 400°F/200°C degrees.
- Peel and cut off the top 1/4 inch of the onion.
- Place the onion cut-side down. Starting 1/2 inch from the root, make a downward cut all the way through to the board.
- Repeat to make four evenly spaced cuts around the onion.
- Continue slicing between each section until you have 16 evenly spaced cuts.
- Turn the onion over and use your fingers to gently separate the outer pieces.
- Melt the coconut oil and brush the oil on both sides of the onion petals.
- In a bowl, combine panko, salt, pepper, cayenne, and cilantro. Sprinkle the panko mixture on the onion.
- Bake in the oven for about 30 – 40 minutes.
- In the meantime, place all the ingredients for the sauce except for the potato starch in a small pan.
- Bring to a boil. Reduce heat to medium and let boil for 3 – 5 minutes.
- In a small bowl, dissolve potato starch in 1 Tbsp of water. Reduce heat to low and add the potato starch mixture.
- Stir for a minute or so until the sauce is thickened.
- Taste the sauce and adjust the amount of sugar or chili.
- Infuse love and serve with the sauce on the side.
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