Because I was asked.

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Steak with Caramelized Onions

2	Lean beef. 6oz. portions, at least 1" thick. Sirloin works very well, as does tenderloin. Rib-eye not as well.
1	medium onion
4	baby portabello mushrooms
1T	brown sugar
1C	beef broth
1/4C	port. Red wine or sherry may be substituted. For even more fun, use scotch or bourbon.
1t	all purpose flour

safflower or peanut oil.

Preheat your over to 350 degrees.

Use a heavy frying pan only large enough to comfortably hold the two steaks. We'll be making the entire dish in this pan.

Slice the onions and mushrooms. Sauté the onions in a small amount of oil over medium heat. When they begin to turn translucent, add the mushrooms. Season with salt (lightly, if at all) and pepper. Cook both together until the mushrooms are almost done. Set aside in bowl for later use.

Raise the heat to med-high. Add 1T of oil to the pan and sear the meat, 30-60 seconds per side. Place in an oven safe pan to finish while you make the sauce. Remove the steaks after five minutes, and set them aside to rest, covered lightly with foil, for another five.

While the steaks are finishing, lower the heat on the pan and deglaze with the port (or wine or whiskey). Be sure to get all the crispy bits off the bottom of the pan. Add a few tablespoons of the beef broth. Sprinkle with flour and mix it in well - it will probably form a ball or at least a very thick goo. Add a little more beef stock. Mix out the lumps. Add a little more stock, mix out the lumps. Repeat until you're out of beef stock and the sauce is smooth. Finally, add the brown sugar. Mix until smooth.

When the sauce begins to thicken, add the onions and mushrooms and remove from heat. Slice the steak into strips and arrange on a plate, and add the sauce over the top.