Step 1

Preheat oven to 425 degrees. Spray each muffin cup of a 12-cup muffin pan with cooking spray.

Step 2

Peel the onions and trim off any roots, being careful to not cut off too much so the onion wil hold together.

Step 3

Cut the onions in half through the center to expose concentric circles.

Step 4

Place half an onion in each muffin cup cut side up.

Step 5

Season with freshly ground black pepper to taste.

Step 6

Place in the oven and bake for 20 minutes or until the onions have softened slightly, sunk into the cups a little and the layers have started to open up.

Step 7

Take the muffin pan out of the oven and top it with even amounts of ghee (clarified butter) and the beef base concentrate. Using a pastry brush, brush it evenly over the tops of the onions.

Step 8

Return the pan to the oven and bake another 35-40 minutes or until soft and they can be easily pierced with a knife.

Step 9

Transfer to a serving platter and drizzle with any juices remaining in the muffin pan.