Ingredients:

Onions: Two white or yellow onions based on your preference
Rye flour: 100-150g
Eggs: 2
Salt: To taste
Almond flour: 150g
Parmesan cheese: 70g
Dried ginger: 1 teaspoon
Paprika: 1 teaspoon
Dried basil: 1 teaspoon
For the sauce:

Small cucumber: 1
Avocado: 1
Fresh basil: 3 leaves
Small splash of apple cider vinegar

Instructions:

Prepare the onion: Cut off only the top of the onion bulb, but do not cut off the root. Then, cut the onion into segments, keeping the root intact to hold the pieces together. An upside down jam lid can be used as a stop to cut to the right depth.

Soak the onion:

Soak the prepared onion in water for 10-15 minutes

Prepare the coating mixture:

Prepare three bowls for coating the onions. In one bowl place the rye flour. In the second bowl whisk the eggs and add salt. The third bowl gets many more ingredients. Mix almond flour, Parmesan cheese, ginger, paprika, and dried basil.

Coat the onion:

Remove the onion from soaking and into the rye flour bowl. Use a spoon to work flour into the crevices of the onion. Hold the onion upside down and tap out the extra flour.

Next transfer the onion to the egg bowl and do a similar thing with the egg mixture, working it into the onion.

Last do the same thing with the Parmesan mixture.

Bake:

Place the coated onion on a baking tray and bake in the oven at 200°C (392°F) for 20 minutes.

Prepare the sauce:

While the onion bakes, prepare the sauce by combining 1 small cucumber, an avocado, fresh basil, apple cider vinegar, and salt.

This recipe is based on this video: https://www.youtube.com/watch?v=TY23CKrbCDY
credit: YT/Rezeptliebhaber