We attempted over-winter onions using a, let’s call it, non-traditional method. It wasn’t a smashing success. Kevin made our one onion into pasta sauce by sauteeing it with several store-bought onions, a bunch of garlic, and two peppers — one green, one red. Once everything was soft, he added some ground bison, and stewed it all in crushed tomoates. He seasoned it with crushed red pepper and an Italian seasoning blend. We overate.