2 c. sliced onions
2 tbsp. butter
6 veal cutlets
Salt & pepper to taste
3/4 c. beef bouillon
1 c. grated cheddar or Gruyere cheese
1/2 c. fine dry bread crumbs
1/2 c. dry white wine

Cook onions in butter until they are transparent. Place half in the bottom of a baking pan. Sprinkle cutlets with salt and pepper. Put cutlets on top of onions and cover cutlets with remaining onions. Mix cheese with bread crumbs and sprinkle mixture over top of onions. Dot with butter. Combine wine and bouillon and pour over the top. Bake in a preheated (325 degree) oven for 1 hour.