Ease of Preparation: Easy
Yield: 4 servings
Ingredients:
Caramelized Onion Soubise:
- ½ cup (120 ml) butter, divided
- 2 tablespoons (30 ml) olive oil
- 6-8 Spanish onions, julienned
- 1 sprig of thyme
- 1 vanilla pod, split lengthwise
- ¼ cup (60 ml) flour
- 3 cups (710 ml) chicken stock
- Salt and white pepper
Bone-In Veal Chop:
- 4x 6-ounce (170 g) bone-in veal chops
- Salt and pepper
- 2 tablespoons (30 ml) avocado oil
- 3 tablespoons (45 ml) butter
- 1 sprig rosemary
Method:
For Caramelized Onion Soubise:
In a wide, shallow pan over medium-low heat, melt ¼ cup (60 ml) of the butter along with the olive oil.
Add the onions and cook slowly, stirring often until fully caramelized, 2-3 hours.
In a separate saucepan over medium heat, melt the remaining butter. Add the thyme and vanilla pod to the butter and stir to coat.
Whisk the flour into the saucepan and allow to cook until lightly browned, 4-5 minutes.
Gradually whisk in the chicken stock until completely incorporated. Bring the mixture to a simmer and cook for 5 minutes.
Add the onions to a high-powered blender and blend.
Discard the thyme and vanilla pod from the chicken stock mixture and gradually stream it into the blender as it runs.
Season the sauce with salt and white pepper, transfer to a saucepan and keep warm over low heat until needed.
For the Bone-In Veal Chop:
Season the chops all over with salt and pepper.
Add the avocado oil to a cast-iron pan set over medium-high heat.
Transfer the chops to the pan, cooking in batches if necessary, and cook for 3 minutes.
Flip the chops, add the butter and rosemary to the pan. Carefully baste the chops in the foaming butter for another 3 minutes, or until the internal temperature reaches 160 F (70 C)
Allow the chops to rest for 5 minutes before slicing. Transfer the slices to a serving platter, ladle the sauce overtop and serve immediately.
