Bring a large pot of water to a boil, add the dandelions making sure to submerge them in the water and bring to a boil again. Lower the heat to medium and cook for 30 minutes, stirring a couple times.

Meanwhile, line a plate with two paper towels. Heat ¼ cup of the olive oil in a large pot over high heat. Add the onions and cook, stirring constantly, until the onions are deeply browned and start to crisp around the edges, about 20 minutes. Transfer to the plate and set aside. They will continue to crisp as they cool.

Remove the dandelions from the liquid and rinse under cold water. Take a handful and squeeze out as much water as you can. Repeat with the remaining cooked dandelion, making them as dry as possible.

Transfer the squeezed dandelions to a cutting board and cut them into bite sized pieces. Place on a serving dish, add lemon juice, salt and the remaining 2 tablespoons olive oil. Fluff the dandelions with a fork and stir to combine.

Spoon the crispy sliced onions on top and serve warm or cold, with pita bread if desired.