Hard to tell from the photo but that’s an aerial view of a Baked Blooming Onion. I got my food drone charged and guided it over the monstrous Vidalia onion I baked just so you could see the inner workings of this delicious side dish. It looks like a big football mum that we used to get back in high school at Homecoming. This would actually be better to wear because as you got hungry, you could just reach down and pull off a petal.
Do you ever think about practical impossible things? What about a slot between your mattresses to press your clothes while you sleep? Or maybe a purse with an insulated pocket for your Lean Cuisines and then a toaster pocket to cook it? Or what about cars that had lawn mower blades underneath so you can just zip around the yard in comfort as you mow? I would also like a treadmill in my shower so I can get clean while I sweat and jog away the pounds. My most needed invention is an underground garbage chute that runs from under my counter to the trash can outside or better yet, all the way to the curb on garbage day. Inventors get busy! I have needs!
Hope you’re having a great, stress-free day with all your needs met! I’m going to go eat my corsage now.
Baked Blooming Onion
Cut the top and bottom off of an onion. Use a sharp knife to cut into the onion about 3/4 of the way through approximately every 1/4 inch. Turn the onion at a 90 degree angle and slice again to make a grid. Do not cut all the way through the onion. Place a teaspoon of butter on top of the onion and bake at 350 degrees for an hour. Remove from the oven and sprinkle a topping of 1 tablespoon chopped pecans, 1 tablespoon Parmesan cheese, 1/2 teaspoon dried parsley and salt and pepper to taste. Place another pat of butter on top of the onion. Bake for an additional 30 minutes or until tender and the onion pulls apart easily.