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Baked Onion Blossom with Dill Sauce

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


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


  1. Heat oven to 425 degrees F.
  2. Onion: 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.
  3. In small bowl, combine margarine and mustard; mix well.
  4. 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.
  5. Sauce: In a small bowl, combine ingredients; blend well.
  6. Refrigerate until serving time.
  7. Place baked onion on serving plate.
  8. Serve with sauce.