4 Vadalia onions, trimmed
1/2 stick unsalted butter
4 tsp. Worcestershire sauce
2 tsp. ground cumin
4 tsp. brown sugar
1/2 c. chicken broth
1/2 c. dry white wine

With a sharp knife, cut out a 1 inch diameter by 3/4 inch deep cavity in the top of each of the onions, reserving the scraps. Sprinkle each onion with salt and pepper to taste and divide among the cavities the butter Worcestershire sauce, cumin and the brown sugar. Arrange the onions in a baking dish, and bake in the middle of a preheated 425 degree oven for 45 minutes, to an hour basting often, or until tender.