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Plan Z Phase: This is a Z2 (ZReduction) recipe. When you roast Vidalia onions they bring up a really nice, sweetness. When you are on a diet, traditional onion strings are out of the question; unless they are like these. Close your eyes while you eat them and you might not even notice that the breading is gone.

A one ingredient side dish or starter that is a real treat. For me, sprays and seasoning do not count as ingredients.

Servings: Serves 2 and can be doubled. If you double this, use a large cookie sheet to spread out the rings.

Ingredients:

• 1 large Vidalia onion
• olive oil spray
• sea salt is optional

Instructions:

Preheat oven at 400 degrees. If you have a convection oven, use the convection setting. Peel and slice the Vidalia onion into thin rings. I use my mandolin slicer and put it on level 2 or 3. That makes thin rings. If you are doing them by hand, just try to have them be about 1/8” thick. A few thicker ones are okay.

Separate the slices into the individual rings. Spray a 9″ x 13″ oven proof pan with a light coat of olive oil spray. Scatter the onion ring slices across the surface. Do not worry that they are over lapping each other. Space underneath is good for getting the crispiness you want. If you want them salty, grate sea salt on top before they go into the oven. The salt will penetrate and roast into the rings.

Roast the onions in the middle of the oven for approximately 15 minutes. You will watch them toward the end. You want some deep brown edges and even a bit of blackening is okay. The darker they are, the crispier and sweeter they are; almost like an onion-potato-chip-ring. Some of the onions will still be moist and stringy. Those are the ones that most remind you of the inside of regular onion strings. The crispy bits give you a nice crunch sensation and the darker, deeper flavor.

My husband thought I was a bit off my rocker the first time he saw me make these; that is until he put a few in his mouth. His eyes lit up and for the next few days he asked for “those onion strings” about every other meal.

Enjoy!

Cheers,