This is wicked good. Most cheeses will work here, but the fondue cheeses, Gruyère, Emmenthal, and other melting cheeses, such as Mozzarella, are awesome. I like red onions here, but yellow taste great, too. You don’t have to cut the onions the way they are indicated in the recipe–you can also cut them into individual halves or quarters.

4 medium-sized onions
vegetable oil
cheese, thinly sliced or grated

1. Preheat oven to 350°F. Peel onions and slice them down the middle to the root, but not all the way through. Turn onion and cut down the other way. Put into a roasting pan. Gently spread the quarters–you’ll have onion “flowers”. Drizzle with a good splash of oil. Cover with foil and bake for 45 minutes.

2. Uncover and spoon some of the oil and pan juices over the onions. Return to oven and bake, uncovered, another 15 minutes. Remove again and put cheese on onions. Return to oven and bake until the cheese has melted. Watch this part closely, you don’t want the cheese to burn. Serve.