Potato-Onion Casserole

4 medium Bermuda onions, very thinly sliced
Freshly ground black pepper to taste
1 tsp honey
4 large unpeeled Idaho or russet potatoes, cooked and cut into thin slices

Sauté the onions and black pepper over low heat for 10 minutes, stirring often, until the onions begin to soften. Add the honey. Continue cooking over low heat for about 10 minutes, stirring occasionally, or until the onions are very soft and are turning golden brown. Spread one-third of the onions in a 10-inch baking dish. Top with half of the potatoes. Continue layering onions and potatoes, finishing with a layer of onions. Bake, covered, at 400° for 30 to 35 minutes or until the potatoes are tender. Remove the cover after the first 20 or 25 minutes to allow for browning.