Beef Tenderloins with French Onion Sauce

INGREDIENTS

• 2 teaspoons butter or stick margarine, divided
• 2 cups thinly sliced onion
• 3 cups cremini or button mush-room caps, halved (about 1/2 pound)
• 2/3 cup water
• 1 (10 1/2-ounce) can beef consomme
• 1 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 1/8 teaspoon garlic powder
• 4 (4-ounce) beef tenderloin steaks (1 inch thick)
• 1/2 cup dry red wine
• 4 (1-ounce) slices French bread (about 1 inch thick), toasted