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 ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.