Oh yes, I've taken to caramelising a heap of onions and then, just before plating, grating some cheese into the onions and giving it a good old mix up, so the cheese starts to melt in the onion heat.
I shall enjoy some delicious water with mine. At 9 o'clock I will allow myself a nice cup of Earl Grey, with a slice of lemon.
See above re: wine.
I'm actually a fan of the Tesco half baguette. The doughy centre can be ripped out and discarded, leaving a pleasingly crisp carapace for the steak and onion and cheese mixture.
Tonight I'm going to experiment with a rump steak, battered for tenderising.