Zwiebelrostbraten

Method

Slice the onions thinly into rings. Heat half the butter and oil in a large pan and cook the onions over medium-low heat for 20-25 minutes until deeply golden and caramelised, stirring occasionally. Season the beef steaks generously with salt and pepper on both sides. In another pan, heat the remaining butter and oil over high heat until very hot, then sear the steaks for 3-4 minutes per side for medium-rare, then set aside. Dust the caramelised onions lightly with flour, stir through, then add the beef stock, thyme and bay leaf, simmering for 5 minutes. Return the steaks to the pan with any resting juices, nestling them into the onions, and cook for a further 2-3 minutes until heated through. Serve the steaks topped generously with the onion sauce and pan juices.