Heat oil in a large frypan and sauté onion over medium heat for 5 minutes until softened, seasoning well with salt and pepper. Sprinkle with brown sugar, add Wolf Blass Yellow Label Cabernet Sauvignon and simmer for 10 minutes until onions are soft. Set aside.

Barbecue or chargrill bacon until crisp.

Just before cooking, season steaks with salt and pepper and barbecue or chargrill until cooked to your liking. Allow to rest for 5 minutes, covered with foil.

Spray bread with oil and barbecue or chargrill on both sides until toasted.

Spread 6 slices of bread with mustard on one side and top with lettuce leaves, steak, cheddar, bacon and Red Wine Onions. Top each with a second slice of bread.

Serve with wedges or chips and a glass of Wolf Blass Yellow Label Cabernet Sauvignon.

Tip: Red Wine Onions can be made a few days in advance and refrigerated until required.