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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. | 3. 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. | 4. Meanwhile, combine currants and reserved onions in heavy small saucepan and cook over medium-low heat until heated through. | 5. Spoon sauce over veal. Top with onion-currant mixture and sprinkle with remaining 1/2 cup cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	5	tablespoons	unsalted	427.5	19.6425	13.3575	36.0
onion	2		halved sliced	120.0	28.02	3.3	0.3
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
thyme	1	teaspoon	dried	0.8079999999999999	0.1956	0.0445	0.0134
beef broth	1/2	cup	low sodium	8.4	0.048	1.368	0.264
stilton cheese	1	cup	crumbled	-	-	-	-
veal chop	4			-	-	-	-
sherry wine vinegar	3	tablespoons		-	-	-	-
currant	1/4	cup	dried	17.64	4.3064	0.392	0.1148

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.