Halve and peel onion. Cut halves into ¼" slices. Place 2 tsp. olive oil in a medium pan over medium heat. Add onion to hot pan and stir occasionally until browned, 10-13 minutes. If pan becomes dry, add water 1 Tbsp. at a time. Remove from burner.

While onions cook, mince parsley leaves and steams. In a bowl, stir together sun dried tomato pesto and garlic aioli. Pat steaks dry, and season both sides with a pinch of salt and pepper.

Return pot with caramelized onions over medium-high heat and add 2 tsp. olive oil. Add rice and stir occasionally until rice is lightly toasted and opaque, 1-2 minutes. Add, onion salt and 1 cup boiling water to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed. Add ½ cup boiling water and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes. Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left. Remove from burner. Add cream cheese and a ¼ tsp salt and pepper. Stir to combine.

Turn broiler on high and allow to heat up for at least 5 minutes. Pour risotto into prepared casserole dish. Top with cheese, panko and 2 tsp olive oil. Place under broiler and cook until browned and crispy, 2-5 minutes. Remove from Broiler and top with parsley.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add steaks to hot pan, and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.