What to do with all these onions?

[Soilsniffer]

I always overbuy onion transplants from Dixondale. As a result, I have an ever-increasing supply right now.

I searched for onion recipes, but the onion always seems to be a 'support' ingredient, like 'lobster thermidor a crevette with mornay sauce served in a Provencale manner with shallots and aubergines garnished with truffle pate, brandy and with a fried egg on top and some onion'.

Is there something that utilizes a whole big onion ...or two? I've been putting onion slices with a splash of olive oil in a pouch, grilling for 4 minutes, and serving with a pinch of Penzey's 4S seasoned salt. Wonderful, quick, and I'm utilizing the whole onion, vice just a minced tablespoon.

Any other ideas on what I can do with onions, on hopefully a grander scale than usually found in recipes that include small amounts of the stuff?

And next month, I'll want to ask the same thing about garlic.

J