Herb Baked Onion Bloom

Herb Baked Onion Bloom

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)

  1. 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

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