Your Life in
TO MAKE COOKING EFFORTS GO FARTHER
by Robin O’Neill
1/4 cup olive oil
In a stock pot, heat oil
and add onions. Simmer for about 1 hour, taking care not to burn. If
needed, add water to thin. When onions begin to brown, add garlic and sauté.
Add remaining ingredients and simmer for another hour, or until reduced
and thickened. Season with salt and pepper.
1/4 cup walnuts
Finely grind walnuts with a
blender or food processor. Add flour and mix just until incorporated. In a
small bowl, beat egg and water. Heat oil in a large sauté pan. Dredge
chicken breasts in flour. With a mallet, pound chicken between two sheets
of waxed paper. Dip in egg wash and flour mixture. Finish dredging all
chicken breasts and sauté until golden brown on both sides. Remove
chicken. Drain excess oil from pan and pour onion sauce into pan to heat.
Place chicken breasts on individual plates, season with salt and pepper
and spoon sauce over each serving.
Onion Pork Chops
4 boneless pork chops
Dredge pork chops in flour.
Place between sheets of wax paper and pound with a food mallet until chops
are half the original thickness. Heat oil in a sauté pan. Transfer pork
chops to pan and sauté until lightly brown on both sides. Pour Sweet
Onion Sauce over pork chops. Cover and simmer for about 20 minutes. Remove
from heat and place chops on individual plates. Spoon sauce over chops.
Sauce may be strained and used as gravy.