Onion Marmalade:

4 tbsp unsalted butter

3 medium yellow onions, thinly sliced

½ tsp kosher salt

¼ cup dry red wine

2 tbsp red wine vinegar

1 tbsp fresh thyme

Bruschetta:

16 oz ribeye steak (2 steaks)

½ tsp kosher salt

½ tsp black pepper

2 tbsp unsalted butter

2 tbsp avocado oil

1 baguette (~12 oz)

12 oz gruyere cheese, shredded

Onion Marmalade (from above)

Fresh thyme, for garnish

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Make onion marmalade: melt butter in a skillet over medium heat. Add onions and salt, cook 20–25 minutes until caramelized and golden.
Stir in red wine, vinegar, and thyme; cook until reduced and syrupy. Set aside.
Season ribeye with salt and pepper. Heat skillet with butter and avocado oil. Cook steaks 3–4 minutes per side for medium-rare. Rest 5 minutes, then slice thinly against the grain.
Preheat oven to 375°F (190°C). Slice baguette into ½-inch pieces and toast 6–8 minutes.
Top each toasted slice with shredded gruyere, onion marmalade, and steak slices.
Return to oven for 3–5 minutes until cheese melts.
Garnish with fresh thyme and serve warm.

Make onion marmalade ahead of time and refrigerate up to 3 days.

Ribeye gives rich flavor, but sirloin or filet mignon also work.

Fontina, provolone, or mozzarella can replace gruyere.

Brush bread with garlic butter for extra richness.

A drizzle of balsamic glaze enhances flavor.

Store steak and onion marmalade separately; assemble fresh for best texture.