Herb Baked Onion Bloom

1 large onion (3 to 3 1/2 inches)
1 tablespoon butter or margarine
1 teaspoon dried thyme or oregano
1/2 teaspoon dried rosemary
Salt and pepper, to taste
Parsley or paprika, if desired

Cut about 1/2-inch off top of onion; peel onion. Cut onion into 12 to 16 vertical wedges, leaving root base intact. Set bloomed onion on 14x10-inch foil piece.

Top onion with butter, thyme or oregano, rosemary and salt and pepper, to taste.

Wrap foil around seasoned bloom and pinch edges together tightly.

Place wrapped onion upright on pan and bake at 425 degrees for about 30 minutes or until onion is tender and cooked but "petals" still have body and stand upright. If desired, sprinkle with minced parsley or paprika.

Baked wrapped onion may be held in warm location for up to 1 hour before serving.

BLOOM SEASONING OPTIONS:

Beef Bloom:
Top onion bloom with 1 cube beef bouillon (crushed), 1 tablespoon butter and 1/8 teaspoon pepper.

Caramelized Mustard Bloom:
Combine 1 1/2 tablespoons of prepared mustard with 1 1/2 tablespoons of brown sugar, blending until smooth. Spoon over onion bloom. Sprinkle with 1/4 teaspoon pepper.

Want to spice up your onion bloom? Just replace the butter and herbs with 2 tablespoons of prepared barbecue sauce and a dash of hot sauce.

Makes 6 servings
Source: National Onion Association