Lebanese Dandelion Salad (Hindbeh)

0 Wash the dandelions thoroughly. As you are washing them, begin placing them in a large 9-quart pot filled a little more than halfway with water on medium-high heat. 
1 Bend the dandelions in half and keep filling the pot; they will fit. If you have too much water, spill out a little, making sure that the water is covering all the dandelions in the pot
2 Once the water has come to a boil, lower to medium-low heat, cover the pot, and allow to cook for 45 minutes. 
3 Drain the water and place the dandelions in a strainer until cooled. 
4 Begin squeezing the water out of the dandelions by forming small or large balls as much as your palm can fit, and with all your strength, begin to squeeze the water out. 
7 Thinly slice one onion while heating a large skillet over medium-high with olive oil. Add the onion and shallow-fry over medium-high heat until golden and crispy.
5 Chop the dandelion greens into bite-sized pieces and chop the other two onions into small cubes. Sautee on medium-high heat. 
6 Finally, place them in a mixing bowl. Drizzle with olive oil and lemon juice, then sprinkle with salt and pepper. Toss well to combine. Then add caramelized onions on top.