BAKED ONION BLOSSOM WITH DILL SAUCE

Onion
1 large sweet onion (Vidalia, Walla Walla, or Maui)
2 T. butter or margarine, melted
2 tsp. Dijon mustard
3 T. plain bread crumbs

Sauce
1/3 C. mayonnaise
1/4 tsp. (or more if desired) dried dill weed
1/4 tsp. garlic powder

Preheat oven to 425 degrees. Peel onion; cut and discard root end. Leaving bottom intact, cut almost through onion from top down to from 16 wedges. Place on 12-inch square sheet of foil. Bring foil up and around onion; crimp edges to seal. Place in 9-inch pie pan. Bake at 425 degrees for 20 minutes. In small bowl, combine margarine and mustard; mix well. Remove onion from oven. Open foil; fold down to make a 1-inch high rim around onion. Brush margarine mixture over onion. Sprinkle with breadcrumbs. Return to oven; bake an additional 15 to 20 minutes or until crisp-tender. In a small bowl, combine all sauce ingredients; blend well. Refrigerate until serving time. Place baked onion on serving plate. Serve with sauce.