Recipe - Veal Chops With Caramelized Onion And Stilton Sauce

5 tablespoon Unsalted butter
2 lg Onions; halved, thinly
; cut or sliced up
1 tablespoon Sugar
1 teaspoon Dried thyme
One half cup Unsalted beef broth
1 cup Crumbled Stilton cheese
4 Veal chops; (1/2inchthick)
3 tablespoon Sherry wine vinegar
One fourth cup Dried currants

Melt 3 tablespoons butter in heavy large skillet over medium heat. Add
onions, sugar and thyme. Season with salt and pepper. Cook until onions are
tender and golden brown, stirring frequently, about 35 minutes. Transfer
One half cup onions to blender; transfer remaining onions to bowl. Add broth to
same skillet and bring to boil, scraping up any browned bits. Add broth and
One half cup cheese to blender. Puree until smooth.

Melt 1 tablespoon butter in heavy large skillet over mediumhigh heat.
Season veal with salt and pepper. Add veal to skillet and cook to desired
doneness, about 2 minutes per side for mediumrare. Transfer veal to
plates; keep warm. Add vinegar to skillet; bring to boil, scraping up any
browned bits. Add sauce to skillet and cook until heated through. Whisk in
remaining 1 tablespoon butter. Season with salt and pepper.

Meanwhile, combine currants and reserved onions in heavy small saucepan and
cook over mediumlow heat until heated through.

Spoon sauce over veal. Top with onioncurrant mixture and sprinkle with
remaining One half cup cheese.

Serves 4.

Bon Appetit May 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.