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1
CARAMELIZED ONIONS:.
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2
Make these first as they take longer.
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3
Heat butter and oil in a medium skillet over medium-low heat.
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4
Add onions, and cook until they begin to soften, stirring occasionally, about 15 minutes.
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5
Add sugar, salt and pepper; raise heat slightly, and cook until golden brown, stirring occasionally, 30 to 35 minutes.
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6
Stir in the thyme, is using, and serve warm.
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7
Put in the oven on 200 degrees F to keep them warm while preparing and cooking steaks.
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8
STEAKS:.
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9
Trim excess fat from steaks.
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10
Dry them well, coat all sides with cracked pepper, and refrigerate until needed.
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11
Split baguette in half lengthwise.
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12
Toast in the oven until golden brown.
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13
Drizzle with olive oil, and rub lightly with garlic clove.
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14
Heat a cast-iron skillet over high heat, and sear the steaks on both sides.
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15
Turn heat down to medium, and cook to desired doneness, about 3 to 4 minutes per side for medium rare.
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16
Sprinkle with salt, and let steaks sit for 5 minutes.
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17
Cut toasted baguette into four equal pieces.
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18
Make four sandwiches, placing thinly sliced steak atop slices of Roquefort, then sprinkling with caramelized onions and rosemary.
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19
Serve immediately and enjoy with some nice wine!
