Crisp onion rings are dramatic so chefs favour them, however there is no flavour comparison to this delectable red onion sauce. Serve these steaks with mashed potatoes and steamed green beans.

2 large red onions
2 tbsp (25 mL) butter
3⁄4 cup (175 mL) dry red wine such as Syrah (Shiraz) or Merlot
3⁄4 cup (175 mL) beef broth or stock
1 tbsp (15 mL) jam or jelly
(such as seedless blackberry, raspberry or redcurrant)
2 tsp (10 mL) chopped fresh thyme plus extra for garnish
1⁄2 tsp (2 mL) coarse salt
Freshly ground black pepper
4 T-bone steaks, each a generous
1 inch (2.5 cm) thick
1 tbsp (15 mL) olive oil

1. Cut onions in half. Thinly slice; there should be about 6 cups (1.5 L). Heat butter in a large saucepan over medium heat until bubbly. Increase heat to medium-high. Add onions; cook, stirring frequently, for 10 minutes or until softened.

2. Add red wine, beef broth, jam and thyme. Bring to a boil; then reduce heat so uncovered mixture gently bubbles. Stir occasionally, for 30 minutes or until thick and almost all liquid has disappeared. Add salt and pepper to taste. Keep warm or, if making ahead, cover and refrigerate for up to 2 days (then warm before serving).

3. Preheat barbecue on high. Rub steaks with olive oil; sprinkle with salt and grind black pepper over both sides. Grill steaks for 4 minutes (mediumrare or 145°F/63°C internally) to 5 minutes (medium or 160°F/70°C internally) per side, or more for more well done meat.

4. Transfer steaks to warm serving plates; nap with red onion sauce. Garnish with chopped thyme.

Serves 4