These onions are melt-in-your-mouth delicious! They go extremely well with anything grilled...you'll be surprised at how fantastic an onion can be.

4 medium-large yellow sweet Onions, unpeeled
1 tablespoon Cumin seeds
1/2 cup Monterey Jack or other good melting cheese
1 cup grated Pecorino Romano or other aged cheese
3 tablespoons Sour cream
1 tablespoon Balsamic vinegar
3 dashes of hot-pepper sauce such as Tabasco
1/2 teaspoon Salt
1/2 teaspoon freshly ground pepper
Preheat a broiler (griller). Place the unpeeled Onions in a small baking pan and cover with aluminum foil. Place in the broiler about 5 inches (13 cm) from the heat source and broil (grill), turning every 5-10 minutes, until charred on the outside and soft all the way through, about 1 hour. Remove from the broiler and set aside to cool. Set the oven temperature to 375°.
Peel the onions carefully, keeping them intact and discarding the outer charred skin. Cut the onions in half crosswise and, using a finger, remove the centers, forming roasted onion "cups" with walls about 3/4 inch thick; reserve the centers. Line the bottom of each onion cup with a piece of the removed roasted onion to prevent the filling from leaking out.
In a small frying pan over medium heat, toast the Cumin seeds, shaking the pan frequently, until lightly browned and fragrant, 2-3 minutes. Transfer the seeds to a cutting board and chop coarsely. Chop the remaining removed onion pulp and place in a small bowl. Add both cheeses, Sour cream, cumin seeds, Vinegar, hot-pepper sauce, Salt and Pepper and stir to mix well.
Divide the cheese mixture evenly among the onion cups. Place on a baking sheet and bake until browned and bubbling, 15-20 minutes. Serve hot.
Serves 4