baked onion blossom

1 Preheat oven to 400*
2 Place onion on foil lined baking sheet
3 Slice pointy, non-root end of onion off. Just about 1/2 an inch
4 Peel skin off of onion
5 Flip onion and place cut side onto cutting board
6 Starting at top and leaving roughly 1/2 inch at top slice onion down to bottom. Do this 4 times around so that you have four even segments
7 Using that technique, continue to do so until you have 16 even sections around the onion
8 Flip and gently pull onion "petals" down, separating the segments
9 Drizzle or spray olive oil onto onion lightly coating each petal
10 Lightly sprinkle cumin, paprika, cayenne pepper, dried thyme and pepper over top of onion making sure to spread petals apart in order to evenly coat
11 Repeat with salt but feel free to be a bit more liberal with the salt than other seasonings
12 Place in oven and bake for 20 minutes or until onion is soft and edges are crispy
13 Meanwhile add tomato paste, horseradish, seasoning salt, red pepper flakes to paleo mayo and combine. I prefer to use my immersion blender to do so
14 Once onion is done, transfer to plate and serve w dipping sauce