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I just spotted this over on Yahoo and thought I'd share... I've been roasting garlic for a long time to make it milder and "safer" (for recipes that don't require cooking it further), and it never occurred to me to try it with onions. I bet this would be a good way to make onions safe for burgers and sandwiches, without a whole lot of work.

Roasting is an easy, fat-free way to bring out the mellow sweetness of onions. You can use roasted onions in a range of saut�s, sauces and condiments. I suggest roasting several at a time so you have them ready to use all week long. To roast, place unpeeled onions in a baking dish and bake in a 350 degrees F (175 degrees C) oven until soft: about 45 minutes for medium onions, 50 to 60 minutes for large onions. When cool, wrap tightly in plastic wrap. Roasted onions will keep up to 1 week in the refrigerator. One medium onion yields about 3/4 cup chopped onion, one large onion yields about 1 1/4 cups chopped onion.

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