Blue Cheese T-Bone with Sweet Onions

4 (1- 1 14/ lb.) T-bone steaks, 1-1 1/4 inches thick

1/2 t. kosher or other coarse salt

Sweet Onion Topping:

2 large sweet onions, such as Vidalia, Maui, Texas 1015 or Walla Walla

1/4 C. unsalted butter

2 T. vegetable oil

3 T. dry red wine

1/2 t. kosher or other coarse salt

3 oz. blue cheese, crumbled, at room temperature

Sprinkle steaks lightly with salt, cover, and let stand at room temperature about 30 minutes.

Slice onions in half from end to end. Slice each half into 3/4-inch to 1-inch wedges, cutting through the root ends so that the wedges hold together. Melt butter with oil in heavy skillet over medium-low heat. Add onions to skillet and gently turn them over in the butter to coat all sides. Cover skillet and cook 12-15 minutes until crisp-tender, with some brown edges. Uncover and add wine and salt. Raise heat to medium-high and continue cooking until onions color lightly and excess liquid evaporates, frequently scraping up any browned bits from bottom of pan. Keep onions warm.

Prepare grill for a two-level fire capable of cooking first on high heat (1-2 seconds with the hand test) and then on medium heat (4-5 seconds with the hand test). Keeping the more tender sections of the steaks angled away from the hottest part of the fire, grill steaks uncovered over high heat 2 1/2-3 minutes per side. Move steaks to medium heat, turning them again, and continue grilling 2 1/2-3 minutes per side for medium-rare doneness. Steaks should be turned a minimum of three times, more often if juice begins to form on surface. If grilling uncovered, sear both sides of meat first on high heat, uncovered, 2 1/2-3 minutes; finish cooking with cover on over medium heat, 5-6 minutes, turning steaks once midway.

Transfer steaks to plates, scatter blue cheese over each, top with warm onions, and serve hot.