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
Heat oven to 425 degrees F.
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.
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.
Sauce: In a small bowl, combine ingredients; blend well.
Refrigerate until serving time.
Place baked onion on serving plate.
Serve with sauce.
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