Veal Chops With Caramelized Onion And Stilton Sauce
Serves: 6
Amie Torphy
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
41
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
5 tbsps
Unsalted Butter2 large
Onion (halved, thinly sliced)1 tbsp
Sugar1 tsp
Dried Thyme3 tbsps
Sherry Wine Vinegar1 cup
Currants (dried)Directions:
1
Melt 3 tablespoons butter in heavy large skillet over medium heat
2
Add onions, sugar and thyme
3
Season with salt and pepper
4
Cook until onions are tender and golden brown, stirring frequently, about 35 minutes
5
Transfer 1/2 cup onions to blender; transfer remaining onions to bowl
6
Add broth to same skillet and bring to boil, scraping up any browned bits
7
Add broth and 1/2 cup cheese to blender
8
Puree until smooth
9
Melt 1 tablespoon butter in heavy large skillet over medium-high heat
10
Season veal with salt and pepper
11
Add veal to skillet and cook to desired doneness, about 2 minutes per side for medium-rare
12
Transfer veal to plates; keep warm
13
Add vinegar to skillet; bring to boil, scraping up any browned bits
14
Add sauce to skillet and cook until heated through
15
Whisk in remaining 1 tablespoon butter
16
Season with salt and pepper
17
Meanwhile, combine currants and reserved onions in heavy small saucepan and cook over medium-low heat until heated through
18
Spoon sauce over veal
19
Top with onion-currant mixture and sprinkle with remaining 1/2 cup cheese
20
Melt 3 tablespoons butter in heavy large skillet over medium heat
21
Add onions, sugar and thyme
22
Season with salt and pepper
23
Cook until onions are tender and golden brown, stirring frequently, about 35 minutes
24
Transfer 1/2 cup onions to blender; transfer remaining onions to bowl
25
Add broth to same skillet and bring to boil, scraping up any browned bits
26
Add broth and 1/2 cup cheese to blender
27
Puree until smooth
28
Melt 1 tablespoon butter in heavy large skillet over medium-high heat
29
Season veal with salt and pepper
30
Add veal to skillet and cook to desired doneness, about 2 minutes per side for medium-rare
31
Transfer veal to plates; keep warm
32
Add vinegar to skillet; bring to boil, scraping up any browned bits
33
Add sauce to skillet and cook until heated through
34
Whisk in remaining 1 tablespoon butter
35
Season with salt and pepper
36
Meanwhile, combine currants and reserved onions in heavy small saucepan and cook over medium-low heat until heated through
37
Spoon sauce over veal
38
Top with onion-currant mixture and sprinkle with remaining 1/2 cup cheese