Roasted Red Onions

3-lbs. red onions, peeled and cut into 1/2-inch dice (about 4-5 onions)
3 T vegetable or canola oil
1 T kosher salt
1 T plus 1/2 teaspoon black pepper

Preheat the over to 500 degrees F.

Place all the ingredients on a baking sheet and toss to combine. Transfer to the oven and roast until translucent, about 40 minutes, stirring occasionally to prevent blackening.

Use immediately, or cover and refrigerate up to 3 days.