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1
Blanch onions in a large pot of boiling water 1 minute and drain, then cool under cold running water.
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2
Trim root ends and peel.
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3
Cook onions in butter in a 10-inch heavy skillet over moderate heat, stirring, 3 minutes (onions will not brown).
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4
Add salt and regular-grind pepper to taste and enough water to just cover onions and boil, partially covered, stirring occasionally, until onions are tender but not falling apart, about 15 minutes.
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5
Transfer onions to a bowl with a slotted spoon and if necessary boil juices until reduced to about 1/4 cup.
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6
Toss onions with juices.
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7
Combine coarsely ground pepper, chopped rosemary, garlic, and salt, then rub into both sides of steak.
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8
Cut meat into 3/4-inch cubes.
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9
Put 1 onion, then 1 steak cube (thread through unpeppered sides) on each rosemary branch or skewer to make 60 kebabs.
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10
Preheat broiler.
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11
Arrange some of kebabs in a row, a peppered side facing up, along 1 long side of oiled rack of a broiler pan so that leaf ends of rosemary branches and blunt ends of skewers point toward middle of pan.
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12
Cover exposed skewer or branch ends with a sheet of foil (dont cover beef or onions).
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13
Arrange another row of kebabs over foil, covering exposed ends in same manner.
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14
Continue adding rows of kebabs and layers of foil until pan is full, making sure exposed ends of last row of branches or skewers are covered with foil.
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15
(To broil kebabs in batches, keep remaining kebabs on a tray, covered with plastic wrap and chilled.)
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16
Broil kebabs 2 inches from heat until beef is seared on 1 side but still medium-rare, 2 to 3 minutes.
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17
Serve immediately.
