Addictive Onion Steak

Peel off any damaged or loose outer skin by hand, then wash the onion thoroughly, including the skin and root end, as dirt and grit often remain.

Using a knife, shave off only the hard, dirty part of the root end. Keep it to a light trim, since fully cutting out the core makes the layers fall apart during cooking.

Checking the position of the root core, cut the onion in half so the knife passes through the center of the core. However, do not cut all the way through the skin at the top; leave it slightly attached.

Place the onion cut side together into a small heatproof bowl or similar container that fits it snugly. The skin covers the onion and traps the steam, so heat it without plastic wrap.

Microwave at 600W for 4 minutes to cook the onion through to the center.

Taking care not to burn yourself, remove the onion and blot the moisture remaining on the cut surface with paper towels.

Put butter in a frying pan, add a little vegetable oil to reduce burning, and turn on the heat to warm it.

Once the butter has melted, lower the heat and cook the onion cut side down with the skin still on. Press down lightly from above with a spatula and adjust between low and medium heat so it browns nicely without burning.

After cooking for a little while, lift the onion slightly and let the remaining oil flow underneath the cut surface. Once it has browned, turn it over gently so it does not fall apart.

Turn off the heat once and add the seasoning.

Turn the heat back on and spoon the sauce over the cut surface of the onion again and again. Once it is thoroughly coated, plate it.

Warm the sauce left in the pan again briefly, reduce it to the right consistency, and pour it over the onion. Remove the skin before eating.