4 veal chops, 1 inch thick
1/4 c. flour
6 tbsp. butter
16 sm. white onions, peeled
8 sm. potatoes, peeled
2/3 c. beef consomme
2 tsp. salt
1/8 tsp. pepper
1 tsp. sugar
1/4 c. chopped parsley, optional

Trim fat from chops. Use 2 skillets, one 12 inch and one 8 inch. In the smaller one heat 2 tablespoons butter; turn chops in flour and then brown slowly on both sides. Cover and cook over very low heat about 20 minutes. In the large skillet, melt 4 tablespoons butter. When just turning color, add onions and potatoes and cook until golden, shaking the pan often. Pour off all fat. Add the chops and 1/3 cup consomme. Season. Sprinkle sugar over the vegetables. Cover and simmer for 20 minutes. Uncover, turn vegetables and chops over. Add remaining consomme. Cover and cook until chops are tender. Remove cover and let juices cook down. Garnish with parsley. Makes 4 servings.