Crispy onion blanket (full-sheet-pan baked onion and parmesan sheet with Calabrese salami)

Cut the onions across the middle and peel down to bare onion, then slice into even thin rounds, keeping them round and together (a slicer is used here in place of a mandolin).

Line a full sheet pan with parchment and cover it with an even layer of Parmesan.

Lay the onion rounds side by side without overlapping.

Give it a little spray, scatter Italian herb and a little chopped garlic over; no salt. Fill the gaps with Calabrese salami.

Bake at 400 for 20 minutes until golden and crispy (it took closer to 23).

Rest 10 to 15 minutes so it crisps further and releases from the parchment.

Turn it out by peeling the parchment from the short end like a piece of tape, supporting it with a sheet or cardboard; cut into squares.