Today's lunch at the Casa de Polo was an artful keto delight. What started as an idea for a Bloomin' Onion appetizer, quickly escalated to being the main dish of the day with the addition of cheese and beacon. This is how the Polo does:
Ingredients: (to serve two people)
- 2 large red onions cut to 8 even petals
- 1 egg
- 4 Tbs olive oil
- 1/4 cup coconut flour
- 1/4 cup almond flour
- 2 tsp curry powder
- 2 tsp paprika
- 2 tsp turmeric
- 2 tsp salt
- 2 tsp black pepper
- 4 strips of beacon - cut to small pieces
- 4 slices of Cheese (I used Havarti), cut to small pieces
- 1 avocado
- 1 cucumber
- 2 Tbs pure (sugar free) peanut butter
Preparation:
- Preheat the oven to 400° F (200 C) and line a baking sheet with aluminum foil.
- Cut the onion to 8 petals from the pointy side of the onion down, but not all the way to the bottom. Gently fluff out the petals.
- To make the flour mixture: combine: coconut flour, almond flour, curry, paprika, turmeric, salt and pepper.
- In a bowl, combine and whisk : one egg and 2 Tbs of olive oil.
- Dip the cut onion in the bowl with egg till all petals are soaked.
- On a flat plate, place the onion facing up and toss flour mixture over it, use a spoon to get the flout in between every petal.
- Place the onion on the baking sheet, and start filling the spaces between the petals with cheese and beacon, spreading them evenly around the entire onion. ( I used 2 cheese slices and 2 bacon strips for each onion).
- Drizzle both onions with the remaining 2 Tbs of olive oil and set to bake for 30 min.
- After baking for 30 minutes, turn the oven setting to roast and leave for another 10-15 min or until onion petal tips appear charred.
- Let cool for 5 minutes then place on a plate with a side of avocado and cucumber and top with a 2 Tbs of peanut butter.
- Serve and enjoy!
A N K A P O L O