Peel onions as directed above in the post. Pat the onions dry.

Heat a large skillet over medium-high heat; add oil and when it begins to shimmer, add the onions. Make sure you toss the onions around so you get browning on a couple of sides. Be aware that because of the round shape, the onions will not brown evenly. When they brown to your satisfaction, drain any excess oil from the pan.

Add the cream (amount depends on how much sauce you want), salt and pepper. Keep pan over medium heat until the cream reduces and coats the onions; about 5 minutes.

Serve immediately.