Lol...I usually slice the cap off and half them to make two "boats" out of one so the cheese doesn't run out. If I'm bacon rich, each gets it's own slice, if not, I cut it in half to wrap. Also, third your onion, place it big side down to make the rings go up, and put spices on it....then a small inch long piece of bacon over the top of the rings so that fat drains into the onion. It is soooo good. I even will put a small slice on top of potatoes, corn on the cob, whatever. Good eating.