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 ...

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