Baked Onions with A Sour Cream Herb Dip

Another baked goodie of deliciousness. The onion ring. In this case, the onion wedge? Looked like a wedge when I cut it. Or onion petal? Whatever the shape may be, I think these are a little easier to eat than a ring. Scoops up the dip or sauce better, too. But I like both. I would have done rings, but at the risk of cutting off one of my fingers with old and slightly dull knives is not a good idea. A mandolin cutter is what I need. Or sharper knives. So wedges/petals it was.

To go along with the baked goods, I also made a sour cream herb dip. Looks like thousand island dressing but a little thicker. Recipe follows the baked onion section. The pinkish color comes from ketchup. Yes, ketchup. You read right. That red stuff kids love to cover their hotdogs with. The condiment that some wanted to qualify as a vegetable back in the 80's. (What were they thinking?) Anyway, it's good with chips, too. Maybe some Roasted Garlic Tortilla Chips.

:-)


Bake Onions

1 small sweet onion (quartered and separated)
1 egg (beaten)
1/2 c milk
1 c flour
2 c panko crumbs

Preheat oven to 350˚F

Breading method: 3 containers 1-flour, 2-egg with milk beaten and season with a little salt, 3-Panko crumbs.

Dip and coat each piece of onion in the flour, then egg mixture, then panko in that order.

Place on a lightly greased baking sheet.

Bake for 20-25min until lightly browned. Flip half way through.



Sour Cream Herb Dip

2 Tbsp Sour Cream
2 Tbsp Ketchup
1 tsp Garlic Powder
1 tsp Dry Oregano
1 tsp Dry Basil
1 tsp Dry Thyme

Combine all ingredients together.