These onions were a mainstay of family meals at a little catering company I worked at in New York. It was the best little catering company a young chef could ever find: uncompromising owners, an open-minded clientele, and a hyper-diverse staff--nurtured by Maria. Every day, we'd all eat lunch together, and most days, Maria would make these onions. Liquid? No. "Saucy?" Yes. To enliven virtually anything off the grill, put these on the table.
1 large sweet onion (about 1 pound), thinly sliced