Make French Onion Marmalade

Dice the onions, and measure out the rest of the ingredients for the marmalade before getting started.

In a nonstick skillet over medium heat, melt the butter, and then add the onions. Season with salt.

Cook the onions for 15-20 minutes, stirring occasionally so the onions don’t stick to the bottom of the pan. Cook until the onions are golden brown and beginning to caramelize.

Pour in the red wine, and let it bubble for a few minutes.

Add the red wine vinegar, and continue cooking the marmalade on medium-low for another 10 minutes, or until the onions are more caramelized and soft. Continually stir so the marmalade doesn’t stick.

Add the fresh thyme leaves, and gently stir them in.

Remove the marmalade from the heat, and transfer to a mason jar or a food storage container. Refrigerate until it’s time to use them.

Sear the Panorama Ribeye Steaks

To sear the steaks, add butter and oil to the nonstick skillet over high heat. You can use the same nonstick pan that you used for the French Onion Bruschetta.

While the butter melts, remove the steak from its packaging, pat dry with a paper towel and season with salt and pepper.

Gently place the steaks in the hot skillet. Cover with a splatter guard.

Cook the steaks for 4-5 minutes on the first side before flipping once.

Cook for an additional 2-3 minutes before taking the steaks’ temperatures with a digital thermometer. If the steaks are within 5-10°F of your ideal temperature, remove it from the skillet, remove it from the heat. If the steaks aren’t close to your ideal temperature, continue cooking.

When the steaks have finished in the skillet, transfer to a plate and cover with foil.

Let the steaks rest for 10-15 minutes before slicing thinly with a sharp knife. Make sure that you cut the number of slices as you have of the baguette so each individual bruschetta has a slice of steak.

Make the bruschetta

Preheat the broiler, and line a large baking sheet with parchment paper.

Slice a baguette into ½” thick rounds with a serrated knife. Place on the prepared baking sheet.

Smear 2-3 teaspoons of the French Onion Marmalade onto the baguette rounds.

Sprinkle 2-3 teaspoons of the gruyere cheese on top of the marmalade. Try to keep it mostly on the baguette, as it will get bubbly and stick to other baguettes if it hits the pan.

Broil the bruschetta for about 5-6 minutes, or until the cheese is toasty and bubbly.

Remove from the broiler and let the bruschetta cool for 10 minutes.

Place the sliced Panorama ribeye steaks on top of the bruschetta.

Add a sprinkle of extra fresh thyme leaves for garnish.

Serve warm or at room temperature.