4 grain-fed veal Frenched rib chops
30 ml (2 tbsp) olive oil
Caramelized onions
15 ml (1 tbsp) olive oil
2 red onions, finely chopped
45 ml (3 tbsp) balsamic vinegar
Balsamic caramel
375 ml (1 1/2 cups) balsamic vinegar
Preparation
Preheat oven to 190°C (375°F).
To prepare the caramelized onions, heat the olive oil in a skillet and sauté the onions over low heat until caramelized, about 20 minutes. Deglaze the pan with the balsamic vinegar. Set aside and keep warm.
To prepare the balsamic caramel, heat the balsamic vinegar in a medium-sized pan just until syrupy, about 20 minutes. (Note: Use a digital instant-read thermometer to stop the process at 115°C (240°F) so as not to burn the caramel.)
Heat 30 ml (2 tbsp) olive oil in a skillet and sear the chops for 2 minutes on each side until well browned. Transfer to a baking dish and cook in the oven for about 3-4 minutes. Remove the meat when a thermometer registers 65°C (150°F) in the middle.
To serve, place a veal chop on a bed of caramelized onions. Drizzle each chop with a little balsamic caramel. Decorate with a sprig of fresh herbs and serve accompanied by roasted cherry tomatoes.
If desired, place a thin slice of Le Douanier cheese on top of the meat and return to the oven just until the cheese begins to melt.
Note: Veal Frenched rib chop may be substituted for veal T-bone steak.
