4 lg. red onions, peeled and sliced 1/4 inch thick
1/2 c. clarified butter
4 T-bone steaks, cut 2 inches thick or more, rubbed with salt, freshly ground pepper and olive oil
Barbecue sauce
2 lg. ripe tomatoes, peeled, halved, seeded, chopped and drained
Vinaigrette
Deep-fried okra

Spread onion slices on baking sheet. Drizzle with some of the butter, turning slices to coat both sides. Place onions under broiler and cook until golden, basting with additional butter. Turn onions to cook both sides. Onions should be tender, but crisp and golden.

Grill steaks over lump charcoal (not briquettes). Drizzle onions with barbecue sauce of your choice. Toss tomatoes in a vinaigrette and put on top of the onions. Serve with grilled steaks and deep fried okra.

Makes 4 servings.