Veal in Onion Gravy
Indulge in the rich, savory comfort of Veal in Onion Gravy, a classic dish that highlights tender veal cutlets simmered to perfection in a flavorful onion-packed sauce. This recipe combines the earthy sweetness of golden-browned onions with a touch of dry white wine and aromatic thyme, creating a luscious gravy that envelopes each bite. Searing the veal ensures a beautifully caramelized crust, while finishing it in a rich beef or veal stock adds depth and tenderness. Perfect for a cozy dinner, this dish pairs wonderfully with creamy mashed potatoes or crusty bread to soak up every drop of the delightful sauce. With just 15 minutes of prep time and straightforward techniques, this elegant yet approachable recipe is ideal for both weeknight meals and entertaining.
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Recipe Information
Ingredients
- 4 pieces veal cutlets
- 60 grams all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 30 grams unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions
- 500 milliliters beef or veal stock
- 125 milliliters dry white wine
- 4 sprigs fresh thyme
- 1 piece bay leaf
Instructions
Pat the veal cutlets dry with paper towels. Season both sides with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Place the flour on a plate or shallow dish. Dredge each veal cutlet lightly in the flour, shaking off any excess.
Heat the butter and olive oil in a large skillet or sauté pan over medium-high heat.
Once the butter is melted and starts to foam, add the veal cutlets and sear them for about 2-3 minutes per side or until golden brown. Remove the veal cutlets from the pan and set them aside.
Peel and thinly slice the onions. Add them to the same pan, reducing the heat to medium, and sauté for 8-10 minutes or until the onions are soft and golden brown.
Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half, about 2-3 minutes.
Pour in the beef or veal stock, then add the fresh thyme and bay leaf. Stir to incorporate, and bring the mixture to a gentle simmer.
Return the seared veal cutlets to the pan, nestling them into the onion gravy. Cover the pan with a lid and let the veal simmer in the gravy for 20-25 minutes on low heat, flipping the cutlets halfway through.
Taste the gravy and adjust seasoning with additional salt and pepper, if necessary.
Remove the thyme sprigs and bay leaf before serving. Plate the veal cutlets and spoon the onion gravy generously over the top.
Nutrition Facts
Calories |
1767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.1 g | 87% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 715 mg | 238% | |
| Sodium | 3567 mg | 155% | |
| Total Carbohydrate | 81.2 g | 30% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 14.2 g | ||
| Protein | 182.9 g | 366% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2505 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
