When I worked in Mexico for a year we frequented an Argentinian steakhouse. Best steaks I’ve ever eaten.
Anyway, they served a grilled onion that was awesome. Sort of cut to “flower, but not much. Then somehow they grilled it with butter and Worcestershire sauce. Served as a side, onion cooked down to a soft state. Liquid evaporated leaving the strong Worcestershire flavor. Good stuff.
