Fresh onion slices arranged in a cast iron skillet, then topped with an herb and spice-infused olive oil butter sauce. Slow baked until the middle is soft, and the tops and bottoms are caramelized.
Peel onions, then remove the outer edges of each onion's flesh. See post.
Cut each onion into thick circular slices. Arrange onion slices in a single layer in a well-greased enameled cast iron skillet.
Sprinkle the slices liberally with salt, black pepper and cayenne pepper.
Pour the red and green bell pepper strips and the celery into the bowl of your food processor. Pulse until finely chopped, then pour into a large bowl.
Pour the remaining ingredients into the bowl with the minced veggies.
Stir until well-combined.
Pour the mixture evenly over the onion slices.
Bake uncovered for 1 ¼ to 1 ½ hours, using a spoon to pour the olive oil/butter herb mixture in the bottom of the pan over the onions approximatley every 20 minutes.
Serve immediately, or cover and refrigerate for up to 2 days.