Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 30 minutes
  • Total time 50 minutes
  • Portion size 8 servings
  • Credits : Canadian Living Magazine


Horseradish Dip (recipe, this page):


Cut 1/2-inch piece off tops of both onions. Peel onions, leaving root ends intact. Place 1 onion on cutting board, cut side down. Using large knife, starting near edge of root, quarter onion, making sure quarters stay attached at root. Divide each quarter into 3 or 4 pieces to get 12 to 16 fine wedges total. Turn onion over; using your fingers, gently separate wedges. Repeat with second onion.

Preheat oven to 400°F. Line baking sheet with parchment paper; lightly mist parchment paper with vegetable oil spray. In deep plate, whisk together eggs and 2 tbsp water. On separate plate, combine panko, paprika, oregano and garlic powder. Season with salt and pepper. Place onions, one at a time, in egg mixture and, using pastry brush, thoroughly moisten wedges. Transfer onions to plate. Using sieve, dust with flour. Dip onions in egg mixture again. Dredge in panko mixture and spoon mixture over top to coat well.

Place onions on prepared baking sheet, spreading wedges gently. Bake until golden, about 20 minutes. Serve with Horseradish Dip.


Horseradish Dip In small bowl, combine 1/2 cup light mayonnaise, 2 tbsp each prepared horseradish and ketchup, and 1/2 tsp each sweet paprika and garlic powder. Season with salt and pepper. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days.) Makes about 2/3 cup.

Nutritional facts Per serving: about

  • Iron 1.2 mg
  • Fibre 2 g
  • Sodium 250 mg
  • Sugars 5 g
  • Protein 6 g
  • Calories 165
  • Total fat 5 g
  • Cholesterol 70 mg
  • Saturated fat 1 g
  • Total carbohydrate 24 g
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