Tenderloin with red wine caramelized onions

Something special for your special someone. I paired it with kani potato salad.

Ingredients

1 tablespoon olive oil
1 tablespoon butter
2 cups coarsely chopped onions
1/2 teaspoon sugar
Salt and pepper to taste
1/2 cup water or beef broth
1 tablespoon olive oil
2 tablespoons butter
2 beef tenderloins, 6 to 8 ounces each
Additional salt and pepper
1 cup dry red wine
1/2 teaspoon dried thyme
Additional butter to thicken sauce

Directions
To caramelize the onions, heat a medium skillet over medium-high. Add the 1 tablespoon each of oil and butter. Add the onions, sugar, salt and pepper. Sauté until very soft and nicely browned, about 20 minutes. Remove from pan. Return the pan to a hot burner. Add the water or broth and bring to a boil, scraping up the brown bits from the bottom. Remove from heat and save for later.

To make the tenderloins, heat a large skillet over high heat. Add the 1 tablespoon oil and 2 tablespoon butter. Sprinkle the tenderloins on both sides with salt and pepper to taste. Add to the hot pan. Sauté until desired doneness, about 3 minutes per side for rare. Remove the meat from the pan. Add the wine and reserved broth from onion pan. Reduce for 2 or 3 minutes, scraping the bottom of pan as it boils. Add the thyme and onions. Return the meat to the pan with any juices that accumulated on the plate. Stir in about 1 tablespoons butter just until melted. Serve immediately, spooning some sauce and onions over each serving or as a base for tenderloin as display in picture.