I received a special delivery of some voluptuous, sweet red onions from the organic garden at my boys' school this weekend; I decided to try and use not just the onions, but the greens.
The onions you'll see in a different recipe, but for this savory pie, I trimmed to only use the turgid parts of the greens. I drizzled them in olive oil and roasted them in a 350 degree oven for 30 minutes.
2 1/2 t baking powder
2 C pitted, sliced black olives (avoid olives preserved in vinegar)