Veal with onion jam
2 servings
180 minutes
Veal with onion jam is an exquisite dish of French cuisine that combines the tenderness of meat with the sweet-caramel notes of onion jam. This recipe traces back to the traditions of French gastronomy where onions are often used to add depth to flavors. White wine soaking into the veal makes it tender and aromatic, while slowly caramelized onions turn into jam revealing their natural sweetness. Fresh thyme complements the dish with a light spiciness, and a final touch of white vinegar with mint refreshes it. This veal can be served with a light garnish like roasted vegetables or mashed potatoes. It is an ideal dish for a romantic dinner or festive table that will impress guests with its refined taste and aroma.
1
Season the meat with salt and pepper. Place it in a dish, pour wine over it, add chopped onion, cover with a lid or foil, and put it in a preheated oven at 140 degrees for 2 hours.
- Lean veal: 500 g
- White wine: 1 glass
- Onion: 2 heads
- Ground black pepper: to taste
2
At the end, remove the lid and increase the heat. Cook until a crust forms.
- Lean veal: 500 g
3
Make jam: slice the onion into thin strips.
- Onion: 2 heads
4
Heat the yogurt over medium heat, add the onion. Simmer covered on low heat for about an hour.
- Fat-free natural yoghurt: 150 g
- Onion: 2 heads
5
Serve it with meat.
6
Sprinkle the dish with a mixture of white vinegar and mint.
- White wine vinegar: 50 ml
- Mint: to taste
