Onion Roast

For the onion roast, cut onion into fine rings (machine or slicer) and fry in plenty of hot oil, stirring constantly (fork) until light brown.

Lift out with a slotted or lattice spoon and squeeze the oil from the onions with a spoon, spread loosely on crepe paper. Note that after the onions are removed from the fat, they will still brown.

Cut the edges of the Beiried, pound tenderly thin, season both sides with salt and pepper. Dip one side in flour. Heat the butter in a shallow pan.

Place the roast with the flour side down, brown, turn and brown the 2nd side as well. Remove the roast from the pan, pour off excess fat.

Deglaze the roast residue with soup, boil well, stir in pieces of butter, strain juice if necessary. Place the meat again in the juice and let it stand warm for a few minutes.

Arrange the roast, pour the juice over it and drape crispy, lightly salted grilled onion on top.

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