Prepare your mise en place.
Place the onion halves, cut side down, on a preheated flat top or in a cast iron skillet placed over medium–high heat. Sear for about 3 minutes or just until the onion flesh is nicely browned but not blackened.
Remove the onion from the heat and stick a clove into each half. Set aside.
Using a chef’s knife, trim the excess fat from the