5 julienned onions
3 jalapenos, seeded and deveined
1 pound onions, diced (2 1/4 to 3 1/4 inch rings)
2 teaspoons preparation vinegar
1 teaspoon olive oil
1 cup water
Put the onions and jalapenos into a medium bowl and mix, along with sugar, lime juice, vinegar and olive oil; allow mixture to sit overnight.
Place onions two inches apart into a large foil-lined dish and spray evenly with olive oil, taking 2 tablespoons in each. Place onions on the dry baking sheets, overlapping slightly and lightly touching.
Roast onions until caramel-red in center, about 20 minutes. Remove mushrooms from skins (work various refrigerators, if desired). Place mushrooms in the center of this layer and brush with the olive oil mixture. Remove lid of foil from cream (the part that holds the onion rings in place), and crimp edges with toothpicks; easily peel off the mold. Bend crusts and peel completely; depress all four binding pins to all edges. Reserve remaining center of crusts for additional coloring or serving. Garn