3 oz. olive oil
3 white onions, 2 inches in diameter or 1 Spanish onion 4 inches diameter, cut into sm. pieces
1 1/2 lb. veal cutlet, cut into 1 inch squares pieces
Salt to taste
Pepper to taste
1/4 tsp. thyme
4 oz. sweet vermouth or Rhine wine
3/4 to 1 lb. fresh mushrooms, wash and cut into sm. pieces or sliced rice, cooked

Use large saucepan. Place in olive oil and onion. On medium-high heat, cook onion approximately 10 minutes, stirring frequently. Onions will turn glassy.

Add veal, salt, pepper, thyme, and 2 ounces vermouth. Cook about 10 minutes. Reduce heat to medium and cook an additional 20 minutes.

While cooking, add the remaining 2 ounces of vermouth. Stir frequently. Then add the mushrooms, returning heat to medium-high. Cook 6 minutes, stirring often. Remove and serve over rice.

NOTE: Total cooking time is approximately 46 minutes. Makes 4-6 servings.