This recipe works great as a stand-alone dish, but also as a component in Jamie’s Steak night from Together – see the full collection of menus here.
ON THE DAY Preheat the oven to 200°C/400°F/gas 6. Peel the onions, cut into 1cm-thick rounds and place in a large roasting tray. Dot over the butter and drizzle with 1 tablespoon of olive oil, then peel, slice and scatter in the garlic, as well as the sprigs of thyme. Add a pinch of sea salt and black pepper, toss together, then arrange in a single layer. Roast for 30 minutes on the middle shelf, giving the tray a jiggle halfway through. Remove, drizzle with the honey and red wine vinegar, mix well and shake flat. Cover with tin foil until needed.
TO SERVE When the steak is resting, return the onions to the oven, covered, for 15 minutes, or until sticky and sweet. Before serving, season to perfection, tasting and tweaking.