Description
The caramelized onions have a very rich flavor and a beautiful honey color. It goes well with any meat, hot or cold. In this recipe I used veal and cream sauce was a great contrast to the bright taste of onion.
Ingredients
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Onion
6 piece
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Olive oil
-
Brown sugar
2 Tbsp
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Vinegar
2 Tbsp
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Salt
-
Allspice
-
Veal
600 g
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Lemon
1 piece
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Butter
1 Tbsp
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Flour
1 Tbsp
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Mustard
1 Tbsp
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Cream
1 cup
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Garlic
2 tooth
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Mushrooms
500 g
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Thyme
1 tsp
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Parsley
2 Tbsp
Cooking
1. The meat, pour lemon juice and leave to marinate for 30 – 60 minutes.
2. Onion cut into half rings. In skillet, heat olive oil, onion, salt, pepper and stop. Cook on very low heat, stirring occasionally, 30 minutes.
3. Onions will greatly decrease in volume.
4. Add sugar and pour in the vinegar, stir and cook stirring for another 30 minutes. Become caramelizing onions due to its own sugar, and add brown sugar and vinegar makes the process of caramelization more intense and gives zest to taste.
5. In a separate frying pan, heat the butter and fry the flour. Gradually add cream, stirring constantly to avoid lumps. Add the mustard, salt and pepper and stir.
6. Cut the mushrooms into halves or into quarters if they are large. In skillet, heat olive oil and sauté the mushrooms, adding salt and thyme. When the mushrooms are almost finished add the chopped garlic and parsley. Add the cooked mushrooms in a creamy sauce.
7. Meat wiping with a paper towel, a grill pan greased with olive oil and fry the meat for about 7 minutes on each side. At the end of cooking add salt and pepper.
8. Put the meat on the prepared caramelised onions and pour the creamy mushroom sauce.
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