• Top and tail each onion and then remove the skin.
• Core each onion. I prefer the method of using a sharp paring knife as a 'drill', poke into the centre and twisting. Repeat from the other cut side, then push with your thumb; the centre should pop out.

  Then use your fingers to work around the remaining onion until you leave a shell just 2-3 onion layers deep.
• Coarsely chop a third of the removed onion and discard the rest. (Don't throw it away, though, freeze it for stocks, stews or soups).
• Mix the chopped onion with the minced beef.
• Dice the chilli pepper as finely as you can and add it to the beef.
• Throw in the Worcestershire sauce, thyme, fennel seeds, salt and pepper, then mix well.
• Stuff the onions with the minced beef mixture.
• Wrap each onion with 2 strips of streaky bacon.
• Take half of the BBQ sauce and brush it over the bacon-wrapped onions.

To Cook on a BBQ:

• Add the onions to a hot grill and cook for an hour in an indirect heat 'zone' at around 160°C-170°C or 320°F-340°F.
• Brush with the remaining BBQ sauce and move to the direct heat section of the BBQ for a final 5 minutes.

To Cook in an Oven:

• Place the onions on a baking tray and place in a preheated oven at 170°C or 340°F and cook for an hour.
• Remove the onions from the oven and then turn it up as hot as it will go, flip it to fan mode if you have that option.
• Brush the onions with the remaining BBQ sauce and cook for a final 7-10 minutes or until nicely coloured.