Trim the base or root of the onion very carefully maintaining enough of the root to hold the layers together. Remove the stem or top. Peel the very thin outer layer. It is important the onion does not “deconstruct” from this trimming and peeling.
Place the onions in a heavy bottom pan and cover with water. Boil the onions just until they can be pierce with a knife point. You may have to add water. When the water has nearly evaporated, add 2 tablespoons of olive oil, a pinch of salt, a little fresh group pepper and pinch of red pepper flakes.
Continue cooking until the water has completely evaporated and the onions or coated with oil. Keep the cooked onions in a small jar or a ramekin in the fridge.
Using a fork, mash a couple of onions with olive oil or butter, fresh herbs, and maybe a minced peeled garlic clove. Use as a quick and easy pasta sauce, as a condiment for grilled meat, add to a pan sauce or spread on a sandwich (excellent with hearty vegetables, like eggplant.)