Ingredients:
1 pound walla walla or red torpedo onions sliced
1 cup buttermilk
1 tablespoon cornstartch
2 egg whites
½ teaspoon salt
½ teaspoon ground black pepper
½ cup shredded cheddar cheese
1 tablespoon Paprika powder
Preparation:
Preheat oven to 350°. Combine onions with water in saucepan, cover, and boil for 1 minute. Drain onions and place in buttered baking dish. Stir buttermilk and cornstartch in bowl until cornstartch is dissolved. Mix in egg whites, salt, paprika and pepper, and pour mixture over onions. Sprinkle with cheese and paprika, and bake for 25 minutes.
Makes 8 servings.
