Tenderize the chicken steaks. In a bowl, mix the olive oil with the juice from the lemon, black pepper, salt, oregano, honey and wine. Put the meat in an oven dish, pour the resulting mixture over it and put it in a preheated 356°F (180 °C) oven for 40 min. until ready.
In the meantime, make the caramelized onions. Clean and chop the onions into crescents. Heat the olive oil in a pan on the stove and add the onions. Braise until golden, stirring periodically.
Add the sugar, stir again and leave them to caramelize. Next, add the salt and balsamic vinegar and stir.
Cook for a few more min. and remove from the stove. When serving, put some of the caramelized onions in a plate, a chicken steak on top and sprinkle with parsley.