INGREDIENTS:Chile-Mexican Cheese Bloom (per bloom):
1 medium Idaho-E. Oregon red onion, bloomed
2 Tbsp. Mexican queso fresco cheese (or use feta or farmer’s cheese)
1 tsp. fresh red and green chiles, seeded and minced
½ tsp. garlic, minced

For 12 servings: use 1 ½ cups cheese, ¼ cup each minced red and green chiles, and 2 Tbsp. minced garlic.

Cumin-Oregano Bloom (per bloom):
1 medium Idaho-E. Oregon yellow onion, bloomed
1 tsp. fresh oregano, chopped
½ tsp. cumin seed
1/8 tsp. black pepper
1 tsp. butter

For 12 servings, use ¼ cup chopped fresh oregano, 2 Tbsp. cumin seed, 1 ½ tsp. black pepper and ¼ cup butter.

Chipotle Salsa Bloom (topping for 12 medium blooms):
½ cup Idaho-E. Oregon yellow onion, minced
2-3 Tbsp. chipotle peppers in adobo sauce, canned, chopped
1 cup red bell pepper, minced
12 medium sized yellow white onions, bloomed, and each topped with 2 Tbsp. salsa and 1 tsp. butterDIRECTIONS:Using Idaho-E.Oregon medium onions, peel and cut ½ inch off the tops and slightly trim root end but DO NOT cut into root bases or onions will fall apart. Place each onion in bloom cutting machine and bloom. Set each onion on individual 14x10-inch foil (sandwich) sheets. Top blooms with seasonings listed, spreading seasoning over and around petals. Wrap foil up around each onion bloom, pinching edges together tightly. Place blooms upright in pan and bake at 425°F for 20 to 35 minutes, depending upon oven used and nature and size of onions. When cooked, blooms should be tender and cooked with petals that have body and still stand upright. After plating, petals may be fluffed with fork. Baked wrapped onion blooms may be held in warm, not hot, location for up to 1 hour before serving.

Presentation: Arrange a total of three onions, one of each seasoning, on appetizer plate. Garnish with fresh oregano or cilantro leaves, or red pepper flakes.SERVINGS:12 servingsPHOTO CREDIT:Photo Credit: IDAHO-E.OREGON ONIONS