• Cut off about 2 cm of the white end of the Catalogna and discard it.
• Cut the remaining Catalogna into small pieces and wash them.
• Peel the onions, halve them and cut them into half rings.
• Heat the olive oil in a frying pan on high heat and fry the onions until hot.
• After about 3 minutes, turn the heat down to medium and let the onions cook for about 10 minutes. Then put the caramelised onions to one side. 
• Heat some olive oil in a small saucepan on high heat and fry the catalogna for about 3 minutes and then turn the heat back up to medium. After about 5 minutes, season with salt, pepper and pomegranate syrup. 
• Place the catalogna on a plate, spread the onions over it and pour a little olive oil over it.

Serve the dish with Lebanese pita bread and quartered lemons.