Ingredients

1 large onion (3-3 1/2 inches wide)
1 tablespoon butter or margarine
1 teaspoon dried thyme or oregano
1/2 teaspoon dried rosemary
Salt and pepper, to taste
Parsley or paprika, if desired

Directions

Cut about 1/2-inch off top of onion and peel. Cut onion into 12 to 16 vertical wedges, leaving root base intact. Set bloomed onion on 14-by-10-inch piece of foil. Top onion with butter, thyme or oregano, rosemary and salt and pepper, to taste. Wrap foil around seasoned bloom and pinch edges together tightly. Place wrapped onion upright on pan. Bake at 425 degrees for 30 minutes, or until tender but "petals" still have body and stand upright. If desired, sprinkle with minced parsley or paprika. Serves 1.

Nutrition Information per serving: About 75 calories, 1 g protein, 10 g carb, 4 g fat, 45 percent calories from fat, 0 mg cholesterol, 5 mg sodium, 2 g fiber.