3 large yellow onions
4 C. chopped, peeled carrots (about 1 1/4 pounds)
1 tsp. ground cardamom
1/8 tsp. white pepper
8 egg whites

Preheat the oven to 375F (190C). Coat a 12-cup muffin pan with cooking spray.
For the onion C.: Bring a large saucepot of water and 1 tsp. sea salt to a boil. Fill a medium mixing bowl with ice and water for a ice-water bath. Remove the skin from the onions and discard. Cut off 1/4 inch from the root and 3/4 inch from the top of each onion. Place the onions in the boiling water just long enough for the outer layer of the onion to be cooked, 2 minutes. Place the onions in the ice bath for 30 seconds to stop the cooking process. Remove the onions from the ice bath. Press down on the center of each onion to remove the outer layer of the onion. Repeat with the remaining onions to obtain 12 onion C.. If the onion layer breaks it is still usable. Use the remaining onions for other dishes. Using the same boiling water, add the carrots and cook until very soft, about 10 minutes. Drain in a colander. Place the carrots in a food processor and pur�e until smooth. Season with the cardamom, salt, and pepper. Remove the carrot mixture from the food processor and place in a medium bowl. Place the egg whites in a bowl, and using an electric mixer, beat the egg whites until stiff peaks form, about 3 minutes. Fold the egg whites into the carrot mixture. Place the onion C. in the muffin C.. If there is a tear in the onion just overlap it to form the cup. Spoon about 1/3 cup of the souffl� mixture into each onion cup. Bake for 15 minutes, or until the souffl� has set up and is lightly browned. Serve as a vegetable or a vegetarian entr�e.

Per serving: Calories 50; Protein 3g; Total Fat 0g; Saturated Fat 0g; Carbohydrates 9g; Dietary Fiber 2g; Cholesterol 0mg; Sodium 150mg

Variation: Bake the souffl� filling in souffl� C. coated with cooking spray and filled with 1/2 cup of filling. Bake for 20 minutes.