Onion Chops Au Gratin

Rinse chops, dry and rub with salt and pepper. Peel onions, cut into narrow rings. Heat fat (in a large frying pan), brown chops on both sides. Remove meat from frying pan and keep warm. Sauté onion rings in remaining frying fat (add a little more if necessary) until translucent. Add chops repeatedly to frying pan, pile onions on top, pour clear soup and steam all together with lid closed for 25-half hour.

Place cheese slices on top of onion chops, close skillet and simmer until cheese is melted.

Thicken sauce with cornstarch (stirred when cooled) and season with salt and pepper (spicy).

Serve with fried potatoes and leaf salad to taste.

Tip: Instead of clarified butter, you can also use butter in most cases.

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