Veal Chops With Carmelized Onion And Stilton Sauce Recipes

VEAL CHOPS WITH CARMELIZED ONION AND STILTON SAUCE

Veal Chops With Carmelized Onion and Stilton Sauce image

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!

Provided by breezermom

Categories Veal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

5 tablespoons unsalted butter
2 large onions, halved, thinly sliced
1 tablespoon sugar
1 teaspoon dried thyme
1/2 cup low sodium beef broth
1 cup Stilton cheese, crumbled
4 veal chops, about 1/2 inch thick
3 tablespoons sherry wine vinegar
1/4 cup dried currant

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.
Spoon sauce over veal. Top with onion-currant mixture and sprinkle with remaining 1/2 cup cheese.

VEAL CHOPS WITH CARAMELIZED ONIONS

Veal Chops with Caramelized Onions image

Simply broiled veal chops with this sweet yet savory topping will remind you of a dinner by the fire in a romantic, rustic diner far from home-even if you never leave yours!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 6

Number Of Ingredients 12

Ingredients

3 cups sliced red onions (2 medium)
1/4 cup water
1/4 cup packed brown sugar
1/4 cup golden raisins
1/2 cup white wine or apple juice
1/3 cup white wine vinegar or white vinegar
1 teaspoon ground sage
1 teaspoon olive or vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)
6 veal loin or rib chops, 1/2 inch thick (3 lb)

Steps:

In 2-quart saucepan, place onions and water. Cover and cook over medium heat 5 minutes. Stir in remaining ingredients except veal chops; reduce heat to medium-low. Cover and cook about 50 minutes, stirring occasionally, until thickened.
Set oven control to broil. Spray broiler pan rack with cooking spray. Remove fat from veal. Place veal on rack in broiler pan. Broil with tops 5 to 7 inches from heat 4 minutes; turn. Broil 4 to 6 minutes longer for medium doneness. Spoon onion mixture over veal chops.

Nutrition Facts : Calories 230, Carbohydrate 22 g, Cholesterol 90 mg, Fat 1, Fiber 1 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 280 mg

VEAL CHOPS WITH CARAMELIZED ONION AND STILTON SAUCE

Veal Chops with Caramelized Onion and Stilton Sauce image

Categories Cheese Onion Sauté Blue Cheese Veal Bon Appétit

Number Of Ingredients 9

Ingredients

5 tablespoons unsalted butter
2 large onions, halved, thinly sliced
1 tablespoon sugar
1 teaspoon dried thyme
1/2 cup unsalted beef broth
1 cup crumbled Stilton cheese
4 1/2-inch-thick veal chops
3 tablespoons Sherry wine vinegar
1/4 cup dried currants

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.
Spoon sauce over veal. Top with onion-currant mixture and sprinkle with remaining 1/2 cup cheese.

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