Baked Onion Blossom with Dill Sauce

Onion:
1 large sweet onion (Vidalia, Walla Walla, or Maui)
2 tablespoons butter or margarine, melted
2 teaspoons Dijon mustard
3 tablespoons plain bread crumbs

Sauce:
1/3 cup mayonnaise
1/4 teaspoon (or more if desired) dried dill weed
1/4 teaspoon garlic powder

Heat oven to 425 degrees F.

Peel onion; cut and discard root end. Leaving bottom intact, cut almost through onion from top down to from 16 wedges. Place on 12-inch square sheet of foil. Bring foil up and around onion; crimp edges to seal. Place in 9-inch pie pan. Bake at 425 degrees F for 20 minutes.

In small bowl, combine margarine and mustard; mix well.

Remove onion from oven. Open foil; fold down to make a 1-inch high rim around onion. Brush margarine mixture over onion. Sprinkle with breadcrumbs. Return to oven; bake an additional 15 to 20 minutes or until crisp-tender.

In a small bowl, combine all sauce ingredients; blend well. Refrigerate until serving time. Place baked onion on serving plate. Serve with sauce.