Years ago I ate dinner at a restaurant that served a thick round slice of white onion on top of the veggie burger a friend had ordered. It obviously was not raw. Since I enjoy onions in almost any form I begged for a taste. The onion was delicious, almost melting in my mouth with just a hint of caramelization. From that came a favorite veggie side dish. If you like onions, I’ll bet you’ll like them baked, too!
- 2 large white onions (or more as needed to cover bottom of large casserole)
Note: The flatter the white onion, the sweeter it tends to be. Very round onions are less sweet. Flatter onions also allow you to get more good slices per onion.
- Salt and pepper to taste
Peel onions. Cut off about ½ inch at top and at bottom of each onion.
Slice each onion into ½ inch round slices (avoid slicing too thin or too thick). Some slices will, of course, be larger in diameter, but smaller slices work just as well.
Spray bottom of large flat casserole generously with olive oil.
Carefully place each onion slice flat on the bottom of the casserole. Slices may touch each other but should not overlap.
Cover casserole with its own lid or with tin foil
Place casserole in pre-heated oven. Bake at 300 or 325 degrees F. for at least an hour. Check at the end of one hour. When the onion slices are soft and appear brownish on the bottom, they're done.
Lift slices from the casserole using a flat pancake turner. Serve on burgers, baked potatoes, potato pancakes, or as a side dish.