Simplify Your Life in
the Kitchen


by Robin O’Neill

Sweet Onion Sauce
Both of the recipes below require this sauce
Makes 3 Cups
Slow cooking brings out the sweetness of the onions. It is a process that can’t be rushed.

1/4 cup olive oil
6 large onions, thinly sliced
1 tbs. water, optional
6 cloves garlic, minced
1 tbs. minced fresh flat-leaf parsley
1/2 tsp. minced fresh basil
1/2 tsp. minced fresh rosemary
1 cup chicken stock
1 cup white wine
salt and pepper to taste  

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.

Sweet Onion Chicken
Makes 4 Servings
The added walnuts give this dish an interesting texture and surprising nuttiness.

1/4 cup walnuts
1/4 cup flour
1 egg
1/4 cup water
3 tbs. canola oil
4 boneless chicken breast halves
flour for dredging
1 cup Sweet Onion Sauce
salt and pepper to taste

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.

Sweet Onion Pork Chops
Makes 4 Servings
Pull together this gourmet offering in less than an hour; nary a soul will conceive it was possible

4 boneless pork chops
flour for dredging
2 tbs. canola oil
1 cup Sweet Onion Sauce

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.

From The Weekend Chef, by Robin O’Neill. Copyright © 1999 by Bristol Publishing Enterprises, Inc. Excerpted by arrangement with by Bristol Publishing Enterprises, Inc. $12.95. Available in local bookstores or call 800- 346-4889 or click here.