Next is the important task of onion-slicing. Drivas’ recipe calls for two small ones in 1/4-inch slices, and it’s important that they are of an even thickness, so I’m using that setting on ...

Trim and discard root end of onions. Cut in half from top to bottom. Remove outer layer along with skin. Cut a V in interior of the bottom portion to remove core. Cut into 18-inch thick slices ...