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Heat oil in a large skillet over medium-high heat. Add onions; cook and stir until lightly browned and tender, about 5 minutes. Use a slotted spoon to transfer onions to a bowl.
Season steaks with seasoned salt and thyme, then dust lightly with flour. Fry steaks in the skillet over medium-high heat until browned, about 5 minutes per side.
Pour red wine and beef consommé into the skillet with steaks. Return onions to the skillet. Cook until the aroma of wine dissipates, 2 to 3 minutes.
Reduce heat to low, cover, and simmer for 1 hour. Serve steaks with sauce, garnish with chopped parsley.