Onions are a popular part of most cuisine around the word. Fresh, ground into powder, fried, grilled—there are so many options of how to use an onion. For many, in their fresh form they are far too powerful, and leave that lingering odor long after they are gone. Sometimes I buy onions in bags of 4 or 8, and they spoil before I can use them all. For added uses, I began to cook my onions at the beginning of the week, and found creative ways to add them to meals. These onion toppers can go on a sandwich, be tossed into pasta, or even on top of a steak. They should still have a little crispness, yet also a grilled flavor due to the high heat, and the ground spices cooking into them. I’d love to hear how you used the onions from this recipe to add pizzazz to a dish of your own!