Trim fat and gristle from flank steak. Cut meat with grain into very thin slices (partially freezing first makes slicing easier). Combine onion, thyme, bay leaves, salt, garlic, pepper, cloves, vinegar, wine, Worcestershire sauce & soy sauce. Pour marinade over steak strips to cover and let stand in refrigerator about 15 hours. Squeeze marinade from strips by rolling meat with rolling pin. Place meat on baking sheets or directly on oven rack and dry in 175F over 9 hours, turning once. If using rack, place over foil to catch drippings.