YIELD: 12 servings
12 each large onions (3 to 31/2 in. wide)
12 Tbsps. butter or margarine
4 Tbsps. dried thyme or oregano
2 Tbsps. dried rosemary
as needed salt and pepper
as needed minced parsley or paprika (optional)
- Cut about 1/2-in. off top of onions and peel. Cut each onion into 12 to 16 vertical wedges, leaving root base intact. Set each bloomed onion on a separate piece of foil.
- Top each onion bloom with 1 Tbsp. butter, 1 tsp. thyme or oregano, 1/2 tsp. rosemary, and salt and pepper to taste. Wrap foil pieces around seasoned onions and pinch edges together tightly.
- Place wrapped onions upright on pan. Bake at 425°F for 30 minutes, or until tender and cooked, but "petals" still have body and stand upright. If desired, sprinkle with minced parsley or paprika.
Recipe and photo from National Onion Association.