INGREDIENTS:
2 large onions, thinly sliced
3 tablespoons clarified butter, divided
1-2 garlic cloves
1 pound rib-eye steaks or other cuts of choice, about ¾ inch thick
3 ½ tablespoons balsamic vinegar, divided
2-3 fresh thyme stalks (or rosemary if you prefer)
Sea salt and freshly crushed black pepper to taste
DIRECTIONS:
Take the steak out of the refrigerator about half an hour before cooking it to bring it to room temperature.
In a large skillet, heat 1 tablespoon clarified butter; add the onions and cook, stirring occasionally until the onions begin to caramelize, about 8-10 minutes.
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