One of the keys to inexpensive eating is squeezing out every last drop of flavor from your ingredients. It’s pretty easy to take a mundane item and either roast it or grill it to develop the most flavor imaginable.
That’s what I did with a couple of onions I had that were getting a little advanced in age. I wasn’t sure what I was going to do with them, but by cooking them, it gave me a few more days of useful life before I had to decide. It takes about 30 minutes to caramelize the suckers, but it’s well worth the time. (You need to slice the onions very thin – this increases the surface area of the food: more surface area means more space to caramelize. More caramelization means more flavor. Get it?) The nice thing is that you don’t really have to babysit them while they’re cooking. I did it on a Sunday afternoon, and threw them into the fridge until I figured out what to do with them.