Broiled Veal Chops with Sweet and Tangy Caramelized Onions
Tender veal chops are broiled to perfection and topped with a rich caramelized onion mixture that balances sweet brown sugar and golden raisins with tangy white wine vinegar. The onions cook low and slow for nearly an hour, developing deep flavors enhanced by sage and a hint of cayenne heat. This elegant dish makes an impressive dinner for special occasions or when you want to serve something beyond the ordinary. The sweet-savory onion topping transforms simple veal chops into restaurant-quality fare that pairs beautifully with roasted vegetables or creamy mashed potatoes.
Ingredients
- 3 cups red onions, sliced
- ¼ cup water
- ¼ cup brown sugar, packed
- ¼ cup golden raisins
- ½ cup white wine or apple juice
- ⅓ cup white wine vinegar or white vinegar
- 1 teaspoon ground sage
- 1 teaspoon olive or vegetable oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon ground red pepper (cayenne)
- 6 veal loin or rib chops, 1/2 inch thick (3 lb)
Instructions
- 1
Place onions and water in 2-quart saucepan and cover
- 2
Cook over medium heat for 5 minutes
- 3
Stir in brown sugar, raisins, wine, vinegar, sage, oil, salt, pepper, and cayenne
- 4
Reduce heat to medium-low, cover and cook about 50 minutes, stirring occasionally, until thickened
- 5
Set oven control to broil and spray broiler pan rack with cooking spray
- 6
Remove fat from veal chops
- 7
Place veal on rack in broiler pan
- 8
Broil with tops 5 to 7 inches from heat for 4 minutes
- 9
Turn chops and broil 4 to 6 minutes longer for medium doneness
- 10
Spoon onion mixture over veal chops
Tips
Use a meat thermometer to check doneness - veal should reach 145°F for medium-rare or 160°F for medium.
Let the onion mixture caramelize slowly for the best flavor development and deep golden color.
Rest the veal chops for 3-5 minutes after broiling to allow juices to redistribute.
Good to Know
Refrigerate leftover veal chops and onion mixture separately for up to 3 days. Reheat gently to avoid overcooking the veal.
The caramelized onion mixture can be made up to 2 days ahead and reheated before serving.
Serve immediately while the veal is hot, topped with the warm caramelized onion mixture.
Common Mistakes
Don't overcook the veal as it becomes tough and dry quickly.
Avoid cooking the onions over too high heat to prevent burning instead of caramelizing.
Substitutions
FAQ
Can I use a different cut of veal?
Yes, veal cutlets or tenderloin work well but adjust cooking time as needed for thickness differences.
What if I don't have white wine?
Apple juice or white grape juice makes a good substitute and adds natural sweetness to the onions.
How long will the leftovers keep?
Store refrigerated for up to 3 days, but reheat gently to prevent the veal from becoming tough.