Onions can be harsh, but blanching them for 10 minutes or more can soften the bite and reveal the subtle underlying flavor. Sliced properly, these make an interesting gluten-free, low-carb alternative to pasta.
Slice off the top of the onion, leaving the root intact. Place the flat top of the onion on the cutting board. Slice from the center (root) to one side. Peel off the skin. Turn the onion, placing the slice on the board. Now slice into 1/4 inch "rings." Because of the one slide you will find these drop into long strings resembling linquini.
Steam or blanch the onions for 10-15 minutes, tasting for subtleness while leaving al-dente. Drain and serve with pesto or your favorite sauce.