YIELD: 24 SERVINGS
ROSEMARY MUSTARD BUTTER:1 tsp. shallot, chopped
SWEET ONION BROTH:3 lbs. yellow onions, sliced 3 lbs. red onions, sliced ¾ cup shallots, sliced 3 Tbsps. garlic, minced 6 ea. bay leaves 3 cups sherry wine 4½ cups chicken stock 4½ cups veal stock ½ cup herb stems
RED ONION MARMALADE:3 lbs. red onions, sliced 1 cup red wine vinegar 1 tsp. salt ½ tsp. white pepper, ground
CHICKEN:24 each chicken breasts, boneless, skinless
1. For the butter: Place shallots, garlic, mustard seed, rosemary, bay leaf, mushrooms, white wine and champagne vinegar in a sauce pan and reduce by two-thirds. Strain. Blend butter until smooth and add the strained reduction, Dijon mustard, rosemary, salt and pepper. Blend until combined. Form into roll and refrigerate.
2. For the broth:Spray pan with nonfat cooking spray. Add onions, shallots, garlic and bay leaf. Sweat vegetables until tender and lightly browned. Add sherry and reduce by half. Add chicken and veal stocks and herb stems; simmer 45 minutes or until it develops a rich onion flavor and has reduced slightly. Strain and set aside.
3. For the marmalade: Spray pan with nonfat cooking spray. Add onions and sweat over low heat until tender and translucent. Deglaze pan with red wine vinegar. Reduce until dry. Season with salt and pepper. Cool and set aside.
4. To serve:Roast chicken breasts. Heat vegetables in stock. Per serving, place warm vegetables in center of plate with one chicken breast on top. Place a dollop of Rosemary Mustard Butter on top of the chicken. Sprinkle the Red Onion Marmalade over the vegetables and chicken. Serve.
Recipe and photo from National Onion Association.