2 or 3 lg. onions, cut into sixteenths
1/2 tsp. salt
Freshly ground pepper
2 c. chicken stock
1 tbsp. Sherry wine vinegar
1 c. whipping cream
1 1/2 lbs. boned and completely trimmed veal loin, cut into 8 (3 oz.) medallions 3/8 to 1/2 inch thick
1/2 tsp. salt
Freshly ground pepper
All purpose flour
1/2 tbsp. unsalted butter
1 1/2 tsp. oil
1/2 c. Port
1 1/2 tbsp. unsalted butter, cut into sm. pieces

Place onions in medium saucepan and season with salt and pepper. Add 1/2 cups stock with vinegar. Partially cover and cook over medium heat, stirring frequently, until liquid has completely evaporated, about 15 minutes.

Meanwhile, cook cream in small saucepan over medium-high heat until reduced to 2-3 tablespoons. Add to onion and return to boil. Transfer to serving platter and keep warm.

Season veal with salt and pepper and dust with flour, shaking off excess. Place heavy large skillet over high heat and add 1/2 tablespoon butter with oil. Add veal and saute until golden brown, about 3-4 minutes on each side. Set atop onion.

Pour off grease from skillet and deglaze pan with Port. Add remaining 1/2 cup chicken stock and boil until reduced to 3 tablespoons. Gradually whisk in remaining 1 1/2 tablespoons butter. Spoon over veal and serve immediately.