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1
Preheat oven to 450 degrees F. For large onions, peel and cut into wedges, leaving as much root on as possible.
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2
If using boiling onions, peel and leave whole.
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3
Heat olive oil in a large ovenproof saute pan until hot.
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4
Add onions, and reduce heat to medium.
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5
Cook until brown on all sides, about 5 minutes.
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6
Season with salt and pepper.
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7
Add garlic and cook briefly until light brown.
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8
Add thyme and stir.
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9
Regulate heat by moving pan around.
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10
Add 2 Tbs.
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11
of the vinegar and toss well with onions.
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12
Place onions in oven and roast until tender and very browned, about 30 minutes.
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13
Stir gently at least once during roasting.
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14
Remove to a plate.
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15
Add remaining 2 Tbs.
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16
balsamic vinegar to pan and stir and scrape up bits.
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17
Pour over onions.
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18
Heat the remaining 1 Tbs.
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19
of olive oil in a heavy saute pan over medium-high heat until very hot.
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20
Season the steak with salt and pepper.
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21
Turn on the exhaust fan and place steak in pan.
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22
Cook until brown on first side, about 2 minutes.
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23
Turn and place in oven to roast until done, about 4 minutes for rare meat.
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24
Just before removing, dot the top with butter.
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25
Remove steak to a carving board and let rest for 5 minutes.
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26
Return onions to the saute pan and reheat by tossing over medium heat.
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27
To serve, cut the meat off the bone, then carve into thin slices.
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28
Arrange the meat on plates and top with onions.
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29
Pour any juices from the carving board over the meat.
