4 veal chops
12 cipollini onions, blanched and peeled
2 tbsp (30 ml) extra-virgin olive oil
2 tbsp (30 ml) butter
Preheat grill to high heat. Sear veal chops for 3 minutes on both sides, then lower heat and cook for 5 minutes on each side. Meanwhile, in a skillet over low heat, simmer onions in olive oil for 20 minutes. Add butter and balsamic vinegar and cook for 5 more minutes. Salt onions to taste. Top veal chops with onions and garnish with thyme.
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