1 lb. Vidalia (preferably) sweet onions, sliced & separated into rings
1 c. buttermilk
1 tbsp. cornstarch
2 egg whites
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. shredded reduced-fat sharp cheddar cheese
Paprika

Preheat oven to 350 degrees. In medium saucepan, combine onions with water to cover. Bring to boil. Boil 1 minute. Drain well. Transfer to 8 inch square baking dish sprayed with non-stick vegetable coating.

In bowl, combine buttermilk and cornstarch and stir until cornstarch is completely dissolved. Mix in egg whites, salt and pepper and pour over onions. Sprinkle with cheese, then paprika. Bake 25 minutes. Makes 6 (1/3 cup) servings.