- 1 cup milk or non-dairy milk
- 1 medium yellow onion, sliced about 1/8-inch thick
- 1/3 cup gluten-free baking mix (or substitute plain rice flour)
- 1/4 teaspoon sea salt
- Olive or vegetable oil
Preheat oven to 350° F.
Brush two cookie sheets generously with oil (depending on size, you may need a third).
Soak onions in milk 5-10 minutes, then drain well. Combine baking mix (or rice flour) and salt in a large mixing bowl. Add onions. Toss until well coated with flour. Gently transfer onions to baking sheets and spread to form a single layer (bake in batches if necessary). Bake for about 15 minutes, tossing every five minutes, until golden brown.
For gluten-free green bean casserole, prepare your favorite family recipe, substituting a gluten-free cream of mushroom soup and topping with these onions. For recipes that include soy sauce, substitute wheat-free tamari.