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4 medium onions
2 tablespoon butter
1 tablespoon olive or other vegetable oil
3 cloves garlic, minced or crushed 1 1/2 lbs. london broil
2 tsps. sugar
1/4 cup beef broth
2 tablespoon sherry or chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
1. Preheat the broiler. Line a broiler pan with foil.
2. Slice the onion.
3. In a medium skillet, warm the butter in the oil over medium-high heat until the butter is melted. Add the onions and garlic, and cook, stirring, until the onion begins to brown, about 5 minutes.
4. Broil the steak 4 inches from the heat for 8 minutes on one side. Turn the steak over and broil for 7 minutes for rare, 10 minutes for medium-rare, or longer for your desired doneness.
5. Meanwhile, add the sugar to the onions and cook 5 minutes longer.
6. Add the beef broth and sherry(or chicken broth)to the skill and bring the liquid to a boil over medium-high heat. Reduce the heat to low and cook, uncovered, until ready to slice the steak, about 15 minutes, stirring occasionally. Season with the salt and pepper.
7. Let the steak rest for 5 minutes, then slice it across the grain and on the diagonal. Serve the steak with the caramelized onions on the side.
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