Do you grill? I would grill them as a side dish with grilled meat or chicken. Or sautéed with mushrooms or with corn and peppers. I think when they get big like that it's best to treat them more like regular onions and take advantage of their sturdier nature.
I used to love this marinade from my friend Johnny:
Yogurt marinade with Asian flavouring
8 chicken thighs, skin off but bone in
1 big fat green onion or 2-3 small ones
1 inch ginger
1 tsp soy sauce or miso
1 cup plain yogurt w/live cultures
1 tsp sesame oil
(optional to make bang-bang chicken:
replace yoghurt with coconut milk, a tbsp xiao-zhing wine and a tbsp honey)
Blitz the marinade with a hand blender until smooth. Coat chicken, and leave in the fridge overnight.
Grill (broil) under a hot grill for 20 mins, turning once after 15 mins.
If you use skin on thighs, grill skin side down first, then skin side up second to leave a nice crispy skin.
Serve with stir-fried veggies and wholewheat noodles
Happiness is not a goal, it is a byproduct. - Eleanor Roosevelt