Grilled onions are a reason in and of themselves for firing up a grill. Cut big sweet onions into thick slabs and secure the layers by pushing two toothpicks through each slab crosswise. Drizzle with a little olive oil and season with Creole seasoning and black pepper. Cook over indirect heat until slightly softened (or microwave for a few minutes) then move them over direct heat and cook, turning occasionally, until soft and slightly charred. Discard toothpicks before serving.