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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Main Dish Beef Vegetables European English Scottish Stove Top Veal Meat Onions Equipment Presentation Served Hot 4 Hours Or Less

Veal Chops With Carmelized Onion And Stilton Sauce

This recipe is from bon appetit, may 1993. the magazine states that it is british/scottish in origin. the mix of the onions, cheese, and currants is great!!

Steps

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 1 / 2 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 1 / 2 cup cheese to blender.
Puree until smooth.
Melt 1 tablespoon butter in heavy large skillet over medium-high heat.
Season veal with salt and pepper.
Add veal to skillet and cook to desired doneness , about 2 minutes per side for medium-rare.
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 medium-low heat until heated through.
Sp.

Ingredients

unsalted butter, onions, sugar, dried thyme, low sodium beef broth, stilton cheese, veal chops, sherry wine vinegar, dried currant