1 pound sweet onion, diced
1/4 cup lemon juice
5 tablespoons olive oil
2 teaspoons garlic powder
3/4 teaspoon chili powder
1 teaspoon dried basil, crushed
2 teaspoons dry white wine
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Grease a 4 quart casserole dish.
Cauling: Reduce heat to medium, and cook onion in medium bowl, stirring occasionally, until tender, about 10 minutes.
Remove onion, bringing liquid to a simmer. Mix in lemon juice. Mix in garlic powder, chili powder, basil, wine, salt, pepper.
Place baking dish in perforated cast iron skillet. Stirring regularly, pour olive oil mixture over onion mixture. Cook, stirring occasionally, over medium heat, 7 to 10 minutes. Brush tops with lemon rind.
Bake uncovered for 30 minutes, or until lightly browned. Internal foil should stay tightly covered as the potato starch begins to stick. Remove foil and bake uncovered for an additional 30 minutes.