Recipe by breezermom
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!
Top Review by Papa D 1946-2012
*ABSOLUTELY DELICIOUS* Made as written and the instructions were easy to follow :) The sauce was loaded with wonderful flavor and the veal was so tender. I have never cooked veal before, but will again now that I know how good it is. Thanks. *Made for Seasoned Sailor and his Sassy Sirens ZWT 6*
- 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
Directions See How It's Made
- 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.