RIBEYE STEAK WITH FRENCH ONIONS & MUSHROOMS

2 large onions, thinly sliced

1 cup mushrooms, sliced

2 tbsp unsalted butter

2 tbsp olive oil

1 tsp sugar

1 tsp balsamic vinegar

Salt and pepper to taste

2 cloves garlic, minced

Fresh thyme or parsley for garnish

Season the ribeye steaks with salt and pepper on both sides. Let them rest at room temperature for 30 minutes before cooking.

In a large skillet, heat 1 tbsp of olive oil and 1 tbsp of butter over medium heat. Add the sliced onions and cook, stirring occasionally, until they begin to caramelize, about 15-20 minutes. Add sugar and balsamic vinegar during the last 5 minutes of cooking. Remove and set aside.

In the same skillet, add the remaining olive oil and butter. Sauté the mushrooms and minced garlic until golden brown and tender, about 5-7 minutes. Season with salt and pepper. Remove from the skillet and set aside …

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