I'm sweating my onions off over here

OK, this is really for my onion tops.
I pulled several onions to thin the patch, cut the tops leaving about 4 inches of bulb and stem. I replanted the bulbs in a new, empty space with a little bit of stem above ground and watered them.
The exact same thing can be done by slicing onions into slices but you'll have more sulfur stink (bad breath, watering eyes) to cook off.

1. Cut onion tops into short lengths. 
2. Toss with olive oil. (You can also add balsamic vinegar at this point.)
3. Sprinkle with salt. 
4. Spread evenly on foil-lined sheet at least 2 inches thick. 
5. Cook low (250F) and slow. This will cook out the sulfur that makes for stinky breath and watering eyes.

Wilted (floppy) and light carmel brown - add to quick cooked fresh vegetables for an element of deeper flavor.  I like to eat them just like this as a side dish- onions are a vegetable after all.

Smushy (no real structure, very limp) - mash with a fork (or in a food processor/blender) into a smooth-ish spread consistency. Add more olive oil if needed. Use the same way you would use roasted garlic smush. This will be sweeter, greener and milder in flavor.
* Add Worchestershire to the smush for a more savory flavor.
* Sprinkle smush with a little bit of lemon juice, herbs or both. Mix in.
* Use as a spread for sandwiches.
* Stir into pasta sauces (red, white or otherwise)
* Stir into mashed potatoes, cooked rice, soup, couscous