INGREDIENTS:6 Tbsp. unsalted butter
2 large onions, halved, thinly sliced
1 Tbsp. sugar
1 Tbsp. fresh thyme, chopped
¼ cup dried currants
1 shallot
2 Tbsp. all-purpose flour
¼ cup dry white wine
1 ¼ cups chicken stock
½ cup Stilton cheese
4 veal chops, 1½ inches thick
to taste, salt and pepperDIRECTIONS:To caramelize onions: Melt 3 Tbsp. butter in large skillet over medium heat. Add onions, thyme and sugar. Season with salt and pepper. Stir frequently until onions are golden and soft, about 20 minutes. Remove from heat and stir in currants. Reserve onions and keep warm.
For Stilton sauce: In medium saucepan over medium heat, melt 1 Tbsp. butter. Cook shallots until tender, 3 minutes. Add flour, stir, and blend in wine and chicken stock. Simmer until mixture thickens, sitrring constantly. Remove from heat and stir in Stilton until smooth; do not boil. Season with salt and black pepper. Strain and keep warm. Reserve.
For veal: Melt 2 Tbsp. butter in skillet over medium-high heat. Add veal to skillet and cook 6 minutes per side for medium-rare. Adjust timing to the doneness you desire. To plate, arrange veal in center of plate, spoon Silton sauce around, and place a spoonful of onions on top.SERVINGS:4 servingsFrom:Chef de Cuisine Eric Kaplan, New York City
