Herbed Baked Onion Bloom

Herbed Baked Onion Bloom
1 large onion (3-3 1/2 inches)
1 tablespoon butter
1 teaspoon dried thyme or oregano
1/2 teaspoon dried rosemary
Salt and pepper, to taste
Minced fresh parsley or paprika (optional)
Preheat oven to 425 degrees.
Cut about 1/2 inch off the top of the onion, and then peel the onion. Cut the onion into 12-16 vertical wedges, leaving the root base intact. Set the "bloomed" onion on a 14-by-10-inch piece of aluminum foil. Top the onion with the butter, thyme or oregano, rosemary, salt and pepper. Wrap foil around the seasoned onion, and pinch the edges together tightly. Place the wrapped onion upright on a pan, and bake for about 30 minutes, or until the onion is tender and cooked but "petals" still stand upright. If desired, sprinkle with minced parsley or paprika right before serving.
Cook's note: you can substitute 2 tablespoon of barbecue sauce for the butter and herbs.
Serves one.
National Onion Association