| 1 | Carefully skin the onions and cut the root end so the onion will sit upright. |
| 2 | Cut the stem end flat and core out the center of the onion with a mellon baller or small spoon. |
| 3 | Put onion in a close fitting heatproof bowl. |
| 4 | Place 1 tablespoon of sugar into the center and cover the sugar with a drizzle of butter or margarine, shake on the salt and pepper. |
| 5 | Bake (usually in the toaster oven) until soft and creamy, about 45 minutes. |
| 6 | Options: reduce the sugar or increase the sugar. |
| 7 | : sprinkle with good chili powder, ancho or jalepeno. |
| 8 | : cover the onions with foil and cook them on the grill. |
| 9 | : cook onions in skillet until semi soft and place them on a cookie sheet or tray and freeze them. |
| 10 | They will freeze individually, then remove them to a plastic bag. |
| 11 | Keep them in the freezer, when your recipe calls for some onions, (say in a tomato sauce) reach in and grab a handful of these. |
