Ingredients
2 large sweet onions1 tablespoon butter, melted2 teaspoons Dijon mustard3 tablespoons dry bread crumbs1/4 teaspoon salt1/4 teaspoon pepperSAUCE:1/4 cup fat-free sour cream1/4 cup fat-free mayonnaise1-1/2 teaspoons dried minced onion1/4 teaspoon garlic powder1/4 teaspoon dill weed
Preparation
Preheat oven to 425°. With a sharp knife, slice 1/2 in. off the top of each onion; peel onions. Cut each into 16 wedges to within 1/2 in. of root end.
Place each onion on a double thickness of heavy-duty foil (about 12 in. square). Fold foil around onions and seal tightly. Place in an ungreased 11x7-in. baking dish. Bake for 20 minutes.
In a small bowl, combine butter and mustard. Open foil. Brush butter mixture over onions; sprinkle with bread crumbs, salt and pepper.
Bake, leaving foil open, until crisp-tender, 18-22 minutes. Meanwhile, in a small bowl, combine sauce ingredients. Serve with onions.
