Know Your Onions (NAPSA)—Onionsare in full bloom this spring and summer. So, don’t limit yourgrilling to just the entre. This easy, delicious and beautiful side dish will add a GRILLED ONION BLOOM 1 22 to 34-inch yellow onion 1 to 1 tablespoon butter 1 to 1 teaspoon dried thyme or oregano 14 to 42 teaspoon dried rosemary, crumbled Cut '/-inch off the top of onion; peel. Cut onion into 1216 vertical wedges, leaving root base intact. Set onion on 12x10-inch foil sheet. Top onion with butter, thyme or oregano and rosemary. Add salt and pepper if desired. Wrap foil around onion, pinching edges together tightly. Place foil packages on rack over medium heat in barbequegrill and grill for 25-35 minutes or until juicy and tender. Makes1 onion. For more recipes, send a stamped, self-addressed, businesssize envelope to the National Onion Association, Department T, 822 7th Street, Suite 510, Greeley, CO 80631 or see Www.onions-usa.org.
